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Beer-Parmesan Rolls

Yield Makes 20 rolls


  • 3 cups biscuit mix
  • 3 tablespoons sugar
  • 1/3 cup (1 1/2 ounces) shredded Parmesan cheese
  • 1 cup beer
  • 3 tablespoons butter or margarine, melted
  • 1/2 teaspoon dried Italian seasoning
  • 2 tablespoons butter or margarine (optional)

How to Make It

  1. Stir together first 6 ingredients until moistened. Drop dough by 1/4-cupfuls onto lightly greased baking sheets.

  2. Bake at 425° for 25 minutes or until golden. Brush rolls with 2 tablespoons melted butter, if desired.

  3. Note: Rolls may be stored overnight in an airtight container. To reheat, brush rolls with butter and bake at 425° for 4 to 5 minutes.