Ingredients
1/3 cup dried minced onion1/3 cup water1 package (1/4 ounce) active dry yeast2 tablespoons warm water (110° to 115°)1 cup warm 2% milk (110° to 115°)1/4 cup toasted wheat germ1 tablespoon canola oil1 tablespoon honey1 teaspoon garlic powder3/4 teaspoon salt3 to 3-1/4 cups all-purpose flour2 tablespoons butter, melted1 cup shredded part-skim mozzarella cheeseMinced fresh parsley, optional
Preparation
In a small bowl, mix onion and water. Let stand 10 minutes or until onion is softened. In a small bowl, dissolve yeast in warm water.
In a large bowl, combine milk, wheat germ, oil, honey, garlic powder, salt, onion mixture, yeast mixture and 1-1/2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a stiff dough (dough will be sticky).
Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch down dough. Turn onto a lightly floured surface; divide and shape into 20 balls. Place in a greased 13x9-in. baking pan. Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes.
Preheat oven to 375°. Bake 15-18 minutes or until lightly browned. Brush rolls with butter; sprinkle with cheese. Bake 5-7 minutes longer or until cheese is melted and rolls are golden brown. If desired, sprinkle with parsley. Serve warm.
