|Onion||1 1⁄4 Cup (20 tbs), finley chopped|
|Hot roll mix||13 3⁄4 Ounce (1 package)|
Cook onion in butter till tender but not brown; set aside.
Prepare roll dough according to package directions, adding 2 tablespoons of the cooked onion.
Cover; let rise in warm place till double (45 to 60 minutes).
Slightly beat the egg.
Stir 7 tablespoon egg into remaining cooked onion; stir in milk and salt.
With lightly floured hands, shape the dough into 12 round buns.
Place on a greased baking sheet.
Using fingers, make a large indentation in the center of each bun.
Spoon about 2 teaspoons of the onion mixture into each indentation.
Brush tops with reserved egg.
Sprinkle with poppy seed, if desired.
Cover; let rise till double (45 to 60 minutes).
Bake at 375° for 20 to 25 minutes.