-
1
Cloverleaf Rolls: RhodesTM Dinner Rolls, thawed but still cold flour soft butter or margarine squeeze With scissors or knife, cut rolls in half.
-
2
Place three halves in each sprayed muffin tin cup.
-
3
If desired, roll balls in flour first.
-
4
Squeeze butter or margarine in between roll halves, if desired.
-
5
Cover with sprayed plastic wrap and let rise until double in size.
-
6
Remove wrap and bake at 350F 15-20 minutes or until golden brown Swirl Rolls: Rhodes TexasTM Rolls or RhodesTM Dinner Rolls, thawed but still cold flour Roll and stretch one TexasTM roll or two dinner rolls, combined, into a 12-inch rope.
-
7
Roll in flour and form a coil.
-
8
Place in sprayed muffin tin cup.
-
9
Cover with sprayed plastic wrap, and let rise until double in size.
-
10
Remove wrap and bake at 350F 15-20 minutes, or until golden brown.
-
11
Butterflake Rolls: Rhodes TexasTM Rolls or RhodesTM Dinner Rolls, thawed but still cold soft butter or margarine squeeze flour Place one Texas roll or two dinner rolls, combined, in hand.
-
12
With scissors, snip roll into 5 or 6 pieces, cutting nearly to the bottom.
-
13
Squeeze butter or margarine into each slice and dust with flour, if desired.
-
14
Place roll in sprayed muffin tin cup.
-
15
Cover with sprayed plastic wrap, and let rise until double in size.
-
16
Remove wrap and bake at 350F 15 -20 minutes or until golden brown.
-
17
Knot Rolls: 12 RhodesTM Dinner Rolls, thawed but still cold 1 egg beaten sesame seeds, if desired Roll each roll into a 9-inch rope and tie in a knot.
-
18
Place on a large sprayed baking sheet.
-
19
Brush each knot with beaten egg.
-
20
Sprinkle with seeds, if desired.
-
21
Cover with sprayed plastic wrap and let rise until double in size.
-
22
Remove wrap and bake at 350F 15-20 minutes or until golden brown.
