Title: Campbell soup - dill spiked onion rolls - ggh
 Categories: Breads, Soups
      Yield: 16 Rolls
 
      2 pk 16-19 oz each hot roll mix
      1 cn Cream of onion soup
      2 md Eggs, slightly beaten
    1/2 c  Grated parmesan cheese
      1 tb Dried dill weed
 
  In large bowl, dissolve yeast from both boxes of mix as directed
  using only 1/4 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