Onion Rolls

Course : Breads
Serves: 10
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3 cups jiffy baking mix
1 package dry yeast
3/4 cup warm water
1 package dry onion soup mix
1 tablespoon sugar

Preparation / Directions:

Mix well, cover with foil, and set aside until dough is double in size or about 30 minutes. Remove dough and place on well floured aluminum foil. Knead several times until dough is quite dry and easy to handle. Cut pieces of dough, roll and shape into 2 inch balls. Place onto aluminum pan and let rolls double in size, about 30 to 45 minutes. Bake with moderate heat for about 25 to 30 minutes. Do not burn bottoms.


Nutritional Information:

7 Calories (kcal); trace Total Fat; (3% calories from fat); trace Protein; 2g Carbohydrate; 0mg Cholesterol; 1mg Sodium

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