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 by: Jane Knox