1 box (16 ounces) hot roll mix3 tablespoons instant minced onion, toasted ¼ cup Parmesan cheese, grated 1 cup + 1 tablespoon warm water (120-130° F), divided use ½ cup egg substitute 2 tablespoons flour Vegetable oil cooking spray 1 egg white, lightly beaten 3 teaspoons poppy seeds
1. Combine hot roll mix, yeast, onion, cheese, 1 cup warm water and egg substitute; stir until dry ingredients are moistened. Shape dough into a ball. 2. Sprinkle flour over work area. Turn dough out onto floured surface; knead until smooth, approximately 5 minutes. Cover and let rest for 5 minutes. 3. Preheat oven to 375° F. 4. Divide dough into 24 even portions; roll each portion into an 8-inch strip and twist into a rope. Keep unrolled dough covered. Place ropes on baking sheet sprayed with cooking spray. Cover and let rise 15 minutes in a warm place (85° F) free from drafts. 5. Combine egg white and remaining water in a small bowl. Brush bread sticks with egg mixture and sprinkle with poppy seeds. Bake 12-15 minutes or until golden brown. Remove from baking sheet and cool on a wire rack.