1 pkg. Pillsbury hot roll mix
3/4 c. very warm water (105-115 degrees)
1-2 tsp. garlic salt
1 egg
1 tsp. instant minced onion or 1 tbsp. finely chopped
1/8-1/4 tsp. savory or thyme
1/8 tsp. garlic salt
1/4 c. butter, melted

Grease 13 x 9 inch pan. In large bowl, dissolve yeast from hot roll mix in water; stir in egg. Add flour mixture 1-2 teaspoons garlic salt, onion and savory; blend well. Press dough into prepared pan.

Blend 1/8 teaspoon garlic salt with melted butter. Dip sharp knife into butter; cut dough lengthwise down center and then crosswise at 1 inch intervals, making 1 x 4 1/2 inch strips. Brush rolls with remaining butter mixture. Let rise in warm place until light and double in size, 30-45 minutes.

Preheat oven to 400 degrees. Bake rolls 20-25 minutes until deep golden brown. Serve warm. Makes 26 rolls.

High Altitude: 5200 feet. Bake at 425 degrees for 20-25 minutes.