Adapted from rhodesbread.com
Rhodes Dinner Rolls, thawed but still cold
cloves garlic, minced
tablespoons olive oil
cup finely chopped pecans
cup plus 3 tablespoons shredded parmesan cheese, divided
tablespoons chopped fresh basil
Cut rolls in half. Saute garlic in oil for a few minutes. Remove from heat and let cool. Add pepper, pecans and 1 cup cheese. Press the cut rolls into the mixture and heavily coat each one. Place on a sprayed baking sheet. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 35o°F 12-15 minutes or until golden brown. Combine remaining cheese and basil and sprinkle over top of hot rolls.