1/2 c. finely chopped onion
2 tbsp. butter
6 oz. can 3/4 c. blended vegetable or tomato juice
1 tbsp. water
1 pkg. Pillsbury hot roll mix
1 egg
1/2 c. (2 oz.) shredded cheddar cheese

In small saucepan saute onion in butter just until tender. Add vegetable juice and water; heat to very warm.

In large bowl, dissolve yeast from hot roll; mix in warm mixture; stir in egg. Add flour mixture and cheese; blend well. Cover; let rise in warm place until light and doubled in size, 30-45 minutes. Generously grease 16 muffin cups or 13 x 9 inch pan.

On well floured surface, toss dough until no longer sticky. For muffin cups, shape dough into 48 one inch balls; place 4 in each greased muffin cup. For 13 inch pan, shape dough into 15 equal pieces and place in greased pan. Cover; let rise in warm place until light and doubled in size 30-45 minutes. Preheat oven to 375 degrees. Bake 15-20 minutes or until golden brown.