|Hot roll mix||13 3⁄4 Ounce (1 Box)|
|Fresh mushrooms||1 Pound|
|Minced fresh parsley||2 Tablespoon|
|Green onion with tops||3 , minced|
|All purpose flour||2 Tablespoon|
|Dairy sour cream||1⁄3 Cup (5.33 tbs)|
|Hard-cooked eggs||2 , shelled and chopped|
Prepare roll mix according to directions.
In the meantime stem and wash the mushrooms.
Wipe dry with paper towel and slice the caps thinly.
If fairly large, chop each slice into halves.
Saute in butter for 3 minutes.
Add parsley, onions, salt, and pepper.
Saute for 1 minute more.
Mix in flour; when smooth, remove from heat.
Add sour cream and chopped eggs.
Stir well and let cool.
Punch down the dough and put on a floured board.
Knead several times.
Pinch off a small piece of dough about the size of a walnut.
Roll back and forth between the palms of the hands to make smooth.
Flatten into an oval 1/8 inch thick.
Place 1 teaspoon of the mushroom filling in the center.
Bring up the edges of the dough to the center, around the filling, and pinch securely together.
Turn over and place on a buttered cookie sheet.
Repeat for each one.
Cover with a cloth and let rise in a warm place until almost doubled in size and very light.
Mix the egg yolk with a little water and brush the rolls with it.
Bake in preheated hot oven (450°F.) for 15 minutes.
Reduce heat to moderate (350°F.) and cook for 10 minutes longer.
Or cool and place in plastic bags in the freezer.
When ready to use, brush with melted butter or margarine and warm in preheated moderate oven (350°F.) for 20 minutes.