Grease 2 baking sheets.
Add scallions, cheese, celery seeds and pepper to dry hot-roll mix, then prepare mix according to package directions.
Divide dough in half. Working with half at a time, cut each half in 18 pieces. Roll each piece into a ball and arrange, with sides touching on a prepared baking sheet. Repeat with remaining dough.
Cover loosely with greased plastic wrap and let rise in a warm place (80°F to 85°F) 20 minutes or until almost doubled in volume.
Heat oven to 375°F. Uncover rolls and bake 1 sheet at a time 15 minutes or until golden brown. Cool on sheet on a wire rack.
To serve, tear rolls apart; serve warm from a bread basket.
Calories 58 Fat 2g Saturated fat 0 Cholesterol 9mg
Sodium 100mg Carbohydrate 9g Fiber 0
This recipe has been added to the following public cookbooks:
Holiday Sides,
Thanksgiving Side Dishes
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