3 1/2 cups milk
2 cups white sugar
4 eggs
2 tablespoons white vinegar
2 teaspoons lemon juice
1 teaspoon distilled white vinegar
1 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C).
Place milk in a saucepan and bring to a boil. Boil quickly, stirring constantly. Remove from heat. Stir in sugar, just until melted.
Place eggs in a separate saucepan, and pour milk over eggs. Bring mixture to a simmer, whisking constantly. Remove from heat. Stir in vinegar, lemon juice, sugar, vinegar and salt.
Pour mixture into dry ingredients container of an electric mixer, and beat until smooth. Fold into chopped soup mix. Stir in parsley salt.
Bake in preheated oven for 45 minutes, or until light brown and bubbly. Carefully remove rolls from oven, and place in a 13x9-inch dish.
Remove center rack from oven and cover with foil. Pour sauce over rolls; sprinkle with parsley salt. Bake for an additional 30 minutes, or until bubbly. Let stand 10 minutes before slicing.