Made these over the week-end. What a fantastic recipe! I doubled the recipe with the exception of yeast, used 4 teaspoons. I added extra dried onion flakes, and used dried parsley. They were very easy to shape, rose beautifully and smelled heavenly while baking. The onion aroma was more intense than the taste of the rolls. They were great with just butter eaten out of hand, but when I added a few chunks of leftover ham with a little mustard, the flav-o-meter went straight to WOW! Winner! Winner! Will make many times over.

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