Campbell soup - dill spiked onion rolls
16 rolls
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | packs | 16-19 oz each hot roll mix |
| 1 | can | Cream of onion soup |
| 2 | mediums | Eggs, slightly beaten |
| ½ | cup | Grated parmesan cheese |
| 1 | tablespoon | Dried dill weed |
Directions
In large bowl, dissolve yeast from both boxes of mix as directed using only ¼ cup water. Follow mix directions adding undiluted soup, eggs, cheese and dill with flour mixture. Let rise as directed.
Shape dough into 16 large rolls or 32 small rolls. Place on lightly greased cookie sheets; let rise again until doubled. Bake at 375 degrees for 20 minutes or until brown.
Recipe posted by: Jane Knox
Related recipes
- Campbell soup - chili dogs
- Campbell soup - dill spiked onion rolls - ggh
- Campbell soup - dill spiked onion rolls - gghol
- Campbell soup - french onion soup
- Campbell soup french onion soup
- Campbell's chicken dijon
- Cheesy onion roll-ups
- Dill garlic rolls
- Dill onion bread
- Dilled onion rings
- Dilly onion rings
- Herbed onion rolls
- Mushroom dill chicken rolls
- Onion and parsley dinner rolls
- Onion dill bread
- Onion rolls
- Onion rolls (roll mix)
- Onion-herb rolls
- Onion-mustard rolls
- Suzy's onion dill rolls