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1
Cloverleaf Rolls:
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2
Rhodes Dinner Rolls, thawed but still cold
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3
flour
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4
soft butter or margarine squeeze
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5
With scissors or knife, cut rolls in half. Place three halves in each sprayed muffin tin cup. If desired, roll balls in flour first. Squeeze butter or margarine in between roll halves, if desired. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350u00b0F 15-20 minutes or until golden brown
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6
Swirl Rolls:
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7
Rhodes Texas Rolls or Rhodes Dinner Rolls, thawed but still cold
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8
flour
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9
Roll and stretch one Texas roll or two dinner rolls, combined, into a 12-inch rope. Roll in flour and form a coil. Place in sprayed muffin tin cup. Cover with sprayed plastic wrap, and let rise until double in size. Remove wrap and bake at 350u00b0F 15-20 minutes, or until golden brown.
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10
Butterflake Rolls:
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11
Rhodes Texas Rolls or Rhodes Dinner Rolls, thawed but still cold
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12
soft butter or margarine squeeze
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13
flour
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14
Place one Texas roll or two dinner rolls, combined, in hand. With scissors, snip roll into 5 or 6 pieces, cutting nearly to the bottom. Squeeze butter or margarine into each slice and dust with flour, if desired. Place roll in sprayed muffin tin cup. Cover with sprayed plastic wrap, and let rise until double in size. Remove wrap and bake at 350u00b0F 15 -20 minutes or until golden brown.
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15
Knot Rolls:
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16
12 Rhodes Dinner Rolls, thawed but still cold
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17
1 egg beaten
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18
sesame seeds, if desired
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19
Roll each roll into a 9-inch rope and tie in a knot. Place on a large sprayed baking sheet. Brush each knot with beaten egg. Sprinkle with seeds, if desired. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350u00b0F 15-20 minutes or until golden brown.
