Shortcut Garlic Parmesan Butterflake Rolls

By charlotteh371

Ingredients

• 24 Rhodes Dinner Rolls, thawed but still cold,
• or 12 Texas-Size Rolls
• 2 Tbl. unsalted butter, melted
• 2 Tbl. Mayonnaise
• 1/2 - 3/4 tsp. garlic powder
• 1 1/2 tsp. dried parsley
• 3 Tbl. grated Parmesan cheese

Preparation

Step 1

lace 24 frozen rolls in a 9x13-inch baking dish, cover with plastic wrap and thaw in the refrigerator overnight. In the morning, combine two thawed rolls and roll into a ball. Using clean kitchen scissors, cut four or five deep cuts, almost to the bottom of the roll. Place in a greased muffin tin. Repeat with remaining rolls.

Combine melted butter, Mayonnaise, garlic powder, dried parsley and grated Parmesan cheese. Generously brush all over the rolls, covering every last bit and getting into all the slits. Spray plastic wrap with cooking spray and cover rolls. Allow to rise until doubled.

When rolls have risen, remove plastic wrap and bake in a preheated 350 degree oven for 15 minutes. Serve. Makes 12 rolls.

Jenn's Notes: If I plan to bake these rolls after work, I place the frozen rolls in the refrigerator to thaw in the morning. They will need around 8-10 hours to thaw in the refrigerator. I like to use the green canned Parmesan cheese for this recipe.