Coat 12 muffin cups with nonstick cooking spray.

In skillet, melt butter over medium heat; set aside 2 Tbsp.

To skillet, add onion; cook until tender, about 8 minutes. Remove from heat; stir in parsley, salt and pepper.

In large bowl, combine hot roll mix with yeast packet. Stir in hot water, 1 egg, onion mixture and reserved butter, until dough begins to pull away from sides of bowl.

On lightly floured work surface, knead dough until smooth and elastic, about 5 minutes. Cover; let rest 5 minutes.

Divide dough into 12 equal pieces. Divide each piece into thirds; form into balls. Place 3 balls in each muffin cut. Cover; let rise in warm place until doubled in size, 20 to 30 minutes.

Preheat oven to 375 degrees F. Combine remaining egg with 1 Tbsp. Water. Brush rolls with some of egg mixture. Bake 15 to 20 minutes, or until golden.

Ready to serve in 1 hour 30 minutes.