Onion & Poppy Seed Rolls

Lightly grease a 12-cavity muffin tin. If using Bridgford White Ranch Rolls, cut each roll in half. If using Bridgford Parkerhouse Rolls, they are ready to use once thawed. In a medium size skillet, heat the butter or oil. Sauté the onions until soft. Add poppy seeds. Let cool. With lightly floured hands, roll each piece of dough into a ball (you should have 24 balls of dough). Place two balls of dough into each muffin cavity. Evenly top each dough piece with onion mixture. Let rolls rise until double in size. Bake in a preheated 375° oven for 15-20 minutes or until golden brown. Remove from oven and brush with melted butter. Remove from muffin pan to cool on wire rack.