It has really started to feel like Fall this weekend. It's been pretty chilly out. Chilly enough for a light jacket. That means it's just about time for soups, chilis and stews, so we are going to need some good rolls to dip in those soups.
These rolls are SO DANG GOOD. They are one of the best buttery garlic rolls I have ever had. Really, the flavor is AMAZING. The roll pulls apart in flaky layers and they are soft and tender and chewy.
Some end up looking more like butterflake rolls than others, but they are all delicious, no matter what they look like.
I served these with my absolute favorite Tomato Alfredo Pasta. I can think of a bunch of dishes these rolls would be good with. Pretty much any kind of pasta, with grilled chicken and veggies, any soup, etc . . .
They even taste great on day two.
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(Printable Recipe) or (Printable with Picture)
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
Place 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.