Step 1

Place rolls onto a greased baking sheet covered with sprayed plastic wrap. Thaw for 1 to 1 1/2 hours, until thawed but still cold. (May also thaw overnight in the refrigerator.)

Step 2

Use two Rhodes Yeast Dinner Rolls pressed into one ball, or one Rhodes Texas Roll. Make 5 deep cuts into each roll with scissors, cutting almost to the bottom.

Step 3

Combine melted butter, garlic powder, salt, parsley, and parmesan cheese in a bowl. Immediately brush the butter mixture between the layers and place the roll in a greased muffin tin. (*TIP: Do one roll at a time so the dough doesn’t try and stick back together.) Save 1/3 of the butter mixture to brush the rolls once they come out of the oven.

Step 4

Cover the rolls with sprayed plastic wrap and let rise 30-60 minutes, until about double in size, or until just mounding outside of the muffin cup.

Step 5

Remove wrap and bake at 350 degrees Fahrenheit for 15-20 minutes, until golden brown. IMPORTANT: Place a baking sheet covered with foil on the rack below the rolls to catch any butter spills.

Step 6

Remove from oven and brush with the remaining butter mixture. Enjoy!