Saturday, March 20, 2010

Easy Parmesan Rolls

When my oldest son was in 2nd grade, his teacher asked the class to write down a Thanksgiving recipe (from their point of view and memory) and she put together a kind of cook book showing their recipes. There were some very funny ones, including the time and temperature to cook a turkey - 1 hour at 700 degrees, and things like that. Well, my son, who very carefully had watched me cook , decided to give the recipe for Thanksgiving rolls. He said : "First you take the rolls out of the freezer..." , I was BUSTED!!! I love using Rhodes rolls. This is an oldie but goodie. Very easy and VERY GOOD!!! This is what the rolls look like when you first put them in the pan, after rolling them in the butter and cheese mixture.

The finished product. There is something about the cooked cheese that is so good!

Easy Parmesan Rolls


1 dozen frozen Rhodes Rolls (it works best if you can thaw them for about an hour and then roll them in the butter and topping before they begin to rise, but I rarely have the time to do that on Sundays, so I just do it while they are frozen solid - it still seems to work)

melted butter ( about 1/4 cup for 12 rolls)


a mixture of : (these amount can vary to your liking)
about 1 c Kraft grated parmesan cheese (the powdery kind in the jar)
1 TBSP of dried parsley flakes
1/2 tsp garlic powder


Spray a 9x13 pan with PAM. Roll each frozen roll in the melted butter and then roll it in the cheese mixture until covered well. Arrange the 12 rolls in the pan and cover with plastic wrap. Allow to rise - in my house it seems to take about 5-6 hours. Remove plastic wrap and bake at 350 degrees for about 15 minutes or until golden brown. Enjoy!

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