Rhodes™ Dinner or Texas™ Rolls, thawed but still cold

Cloverleaf Rolls: Rhodes™ Dinner Rolls, thawed but still cold flour soft butter squeeze

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 15-20 minutes or until golden brown

Swirl Rolls: Rhodes Texas™ Rolls or Rhodes™ Dinner Rolls, thawed but still cold flour

Roll and stretch one Texas™ roll or two dinner rolls, combined, 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 15-20 minutes, or until golden brown.

Butterflake Rolls: Rhodes Texas™ Rolls or Rhodes™ Dinner Rolls, thawed but still cold soft butter squeeze flour

Place one Texas roll or two dinner rolls, combined, 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 15 -20 minutes or until golden brown.

Knot Rolls: 12 Rhodes™ 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. Place on a large sprayed baking sheet. Brush each knot with beaten egg. Sprinkle with seeds, if desired. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown.

Submitted by: Rhodes Bake-N-Serv