12 Rhodes Dinner Rolls, thawed to room temperature
6 tbsp. butter, softened
1/2 cup sugar
2 1/2 tsp. Chinese five spice (McCormick or Morton)

Spray counter lightly with non-stick cooking spray (Pam).

Combine dinner rolls and roll into a thin rectangle 12x24-inches. Spread softened butter over the dough rectangle. Cut the rectangle in half to make two 12-inch squares (the dough will shrink slightly when cut).

Combine the sugar and five spice and sprinkle half of the mixture onto one square. Carefully lift the other square on top of the first, buttered side up. Sprinkle the rest of the mixture on top.

Cut the dough into 6 strips approximately 2x12-inches. Cut each strip into 4 pieces making 24 small squares. Stack two of these pieces on top of each other, buttered and spiced side to the inside.

Place each of the 12 stacks into a sprayed muffin tin with the edges down. Cover with sprayed Saran or plastic wrap and let rise until double in size.

Remove wrap and bake at 350°F for 15 minutes.

Submitted by: Rhodes Bake N Serv