Rosemary and Swiss Buns
- Grease 2 large baking sheets; set aside. Prepare hot roll mix according to package directions, except stir in Swiss cheese with the liquid. Continue with package directions through the kneading and resting steps. After dough rests, divide into 12 equal portions and shape into balls.
- On a lightly floured surface, roll each ball into a 4-inch round. Place on prepared baking sheets. Cover and set aside.
- In a medium skillet cook and stir onions and rosemary in hot oil until onion is tender. Using your fingertips, make 1/2-inch-deep indentations on the surface of the dough rounds. Divide the onion mixture among the tops of the rounds. Cover and let rise in a warm place until nearly double (30 to 40 minutes).
- Bake in a 375 degree F oven for 12 to 15 minutes or until golden. Transfer buns to a wire rack and cool completely. Place in an airtight container or bag or wrap in foil. Store in the refrigerator for up to 3 days or freeze for up to 1 month.
From the Test Kitchen
To Present This As a Gift:
You will need a small metal vintage lunch box and colored cellophane. Simply line lunch box with cellophane. Fill with Rosemary and Swiss Buns.
Also Try This:
Use alphabet stickers to spell out a personalized message on the lunch box.
Nutrition Facts (Rosemary and Swiss Buns)
- Per serving:
- 200 kcal ,
- 6 g fat
- (1 g sat. fat ,
- 23 mg chol. ,
- 265 mg sodium ,
- 30 g carb. ,
- 7 g pro.