Ingredients
Equipment
Method
Instructions
- Start by taking the frozen Rhodes dinner rolls out of the freezer. You’ll want to let them thaw for about 30-40 minutes, or until they are soft but not fully risen.
- Preheat your oven to 350°F (175°C). A hot oven will help achieve that beautiful golden crust we’re all after.
- In a mixing bowl, combine the melted butter with basil, black pepper, oregano, rosemary, garlic powder, and red pepper flakes. Stir well until all the herbs are evenly distributed in the butter.
- Once the dinner rolls are thawed, gently cut each roll into quarters. Place the pieces into the bowl with the herb and butter mixture. Toss them until every piece is well-coated with the flavorful butter.
- Grease your skillet lightly with a bit of extra butter or cooking spray. Then, arrange the coated roll pieces in the skillet. Make sure to pack them closely together for that lovely pull-apart effect.
- Once the rolls are arranged, sprinkle the grated parmesan cheese evenly over the top. This will add a delightful cheesy flavor that complements the herbs beautifully.
- Place the skillet in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the rolls are cooked through.
- Once baked, remove the skillet from the oven and let it cool slightly. Serve warm and watch it disappear in no time!
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days.
- For longer storage, freeze the bread wrapped tightly for up to 2 months.
- To reheat, place in a preheated oven at 350°F for 10-15 minutes until warmed through.