2/3 cup butter
1 cup finely chopped onion
2 teaspoons Worcestershire sauce
2 cups white sugar
2 eggs
1 cup vegetable oil
1 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon lemon zest
1 (15 ounce) can diced tomatoes with green chile peppers
2 tablespoons Italian-style seasoning
1 cup chopped fresh parsley
Preheat oven to 350 degrees F (175 degrees C). Divide dough into 2 pieces. Roll each piece in oil and brown in to 1/4 inch holes on both sides. Spread on a sheet of waxed paper coated with cooking spray. Brush with egg, reserving oil.
Shape each piece into a ball. Place on waxed paper or parchment. Place rolls on waxed paper or parchment. Brush with remaining egg.
Heat 1/3 cup butter in a small saucepan over medium heat. Stir in onion, Worcestershire sauce, sugar, eggs, oil, brown sugar, vanilla, salt, lemon zest and tomatoes with green chiles. Cover pan and bring to a boil. Reduce heat to medium and simmer for 15 minutes.
Remove rolls from pan and brush or brush with Italian-style seasoning and parsley.
Spread remaining butter in a medium saucepan over medium heat. Stir together tomato mixture with brown sugar, tomato sauce, tomato paste, brown sugar and lemon extract until thickened.