Rhodes bake-n-serv™ dinner rolls or texas rolls, thawed but still cold
flour
soft butter squeeze

Cloverleaf Rolls:

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 in between roll halves, if desired. Cover with sprayed plastic wrap and let rise until double in size.

Remove wrap and bake at 350°F for 15 to 20 minutes. Immediately place rolls on cooling rack.

Swirl Rolls:

Roll and stretch each Texas Roll 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 350°F for 15-20 minutes, or until golden brown. Immediately place on cooling rack.

Butterflake Rolls:

Place roll in hand. With scissors, snip roll into 5 or 6 pieces, cutting nearly to the bottom. Squeeze butter 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 350°F for 15 to 20 minutes. Immediately place rolls on cooling rack.

Submitted by: Melissa Maybury