1 1/4 cups hot water
1 Tablespoon instant minced onions
1 package (16 oz.) hot roll mix
1 Tablespoon vegetable oil
all purpose flour 1 egg — beaten
1/4 cup grated Parmesan cheese
1. Combine water and onions in 1 quart saucepan. Let stand 5 minutes to soften onions. Heat mixture over medium heat until hot. Remove from heat.
2. Combine hot roll mix and oil in large mixing bowl. Stir in onion mixture until combined and dough pulls away from side of bowl. Knead dough on lightly floured surface for 5 minutes, or until smooth. (Add flour as necessary to reduce stickiness.) Cover dough with bowl. Let rest for 5 minutes. Lightly spry 2 or 3 baking sheets with nonstick vegetable cooking spray. Set aside.
3. Heat oven to 375. Roll dough into 16×14 inch rectangle. Cut halves crosswise into 1 inch strips. Twist each strip 3 or 4 times.
4. Arrange strips on prepared baking sheets. Cover with lightly greased plastic wrap. let rise in warm place until doubled in size (about 20 minutes). Discard plastic wrap. Brush bread sticks with egg. Sprinkle evenly with Parmesan cheese. Bake, one sheet at a time, for 12-15 minutes, or until bread sticks are golden brown.