Thanksgiving is getting so close. I’ve shown you my table centerpiece, my placecards, my fabric banner, and some of my decorations, but let’s get to what we all really care about for Thanksgiving… The food!!!
This year, for Thanksgiving, my assignment is to bring the rolls. Although I consider myself a pretty good cook, there’s NO WAY I’m going to attempt to homemake the Thanksgiving rolls. I mean, honestly, they are WAY too important for me to mess up. Plus, I’ve usually got a million things going on on Turkey Day, and I don’t think I have the presence of mind to keep kneading, rising, and punching dough.
Enter the Rhodes frozen rolls…. Except I fancied them up a little bit, and they are absolutely DELICIOUS!!!
And beautiful. Which is almost more important than delicious. Almost.
They are so soft and fluffy with a slightly crispy, flaky top. They are a perfect mix of Parmesan and Garlic, with a little Italian mixed in.
My husband, who usually doesn’t appreciate when I try to make things fancy, absolutely loved these rolls. I count that as a success in my book!
You start with Rhodes frozen, Gourmet White Dinner Rolls. Yes, they have to be the “gourmet” rolls, they are much bigger and fluffier. I get mine as Sam’s Club.
This recipe will make 12 rolls. I always plan on at least 2 per person, and then add another dozen or two. These will make delicious leftovers.
1/2 cube melted butter (melted, not softened)
1 1/2 teaspoons garlic powder
1 teaspoon Italian seasoning
1/2 cup Parmesan cheese
Now, roll your frozen dough balls in the mixture. My butter wasn’t quite melted enough, but you get the picture.
And those cute little hands trying to help…. let them help. Rolling dough balls in butter is perfect for eager little bakers.
Place on a GREASED cookie sheet (jelly roll pan). Keep them about an inch apart.
The pan I’m using here is about half the size of a normal cookie sheet. You can fit 12 on a pan like mine, or 20 on a normal cookie sheet (13×18).
Spray a piece of plastic wrap with cooking spray and cover your rolls.
Let them rise for 4 hours.
Then bake at 350 degrees for about 15-20 minutes. You want your tops to be golden brown.
Now, a couple of tips- or an explanation, rather.
You might say that you will just brush this mixture on after the rolls are baked- wrong. The best part about the rolls is that the top is a little crispy. The Parmesan cheese really needs to bake on.
So, how about if you put the mixture on the rolls after they rise, before they go into the oven? That would work… except you really don’t want to deflate your rolls, so unless you are SUPER careful, chances are you are going to smoosh all of the beautiful fluff out of your rolls.
So… just follow the directions I’ve given you. Deal? Deal.
The inspiration for these rolls came from Our Best Bites.