INGREDIENTS :
16 frozen white dinner rolls [I used Rhodes]
1/2 cup [1 stick] butter, melted
2/3 plus 1/4 cup grated Parmesan-Romano cheese [divided]
1 tsp dry parsley flakes
1 tsp garlic powder
1/2 tsp salt
1/2 tsp dried basil/Italian seasoning
1/2 tsp onion powder
INSTRUCTIONS :
Remove the frozen dinner rolls from the freezer and place onto a plate. Cover loosely with plastic wrap and allow the rolls to sit on the counter for 30-45 minutes or so, until the rolls have thawed enough to cut.
Place the rolls onto a cutting board, and using a sharp knife, cut each roll into quarters.
Melt one stick of butter in the microwave, yes, that's right kids, one whole stick! Don't worry, we're sharing this bread.... stir the melted butter and seasonings together until blended.
Add the quartered rolls to the butter, and toss gently to coat. Bread dough is sticky, so, you may need to use your hands to gently pull the pieces apart if necessary. You don't want the dough to form clumps, or it will effect how it bakes. This is really the only way to mess-up this recipe....very important! Next, add 2/3 cup of grated Parmesan-Romano cheese reserving the rest for the top. Toss until each piece is coated.
You can bake this bread in any shape you like, but, today, I chose a loaf pan. Layer the dough quarters evenly in a standard 9x3x2 inch loaf pan sprayed with cooking spray. The dough pieces naturally stick together due to the butter and cheese, but, gently pull apart any clumps of dough. We want to be certain the bread bakes evenly. Sprinkle the remaining 1/4 cup of cheese on top and a sprinkle of parsley for color. Cover the pan loosely with plastic wrap that has been sprayed with cooking spray. This will keep the bread from sticking to the plastic wrap as it rises.
Allow to rise in a draft free, warm place for 2-2 1/2 hours. Then, remove the plastic wrap, and place into a 350°F preheated oven.
Bake at 350°F for 18 minutes, then check the top. If baking in a loaf, you may need to lay a piece of aluminum foil over the top of the bread to prevent the cheese and butter on top from over browning while the inside of the loaf fully bakes. Continue to bake the bread for another 5-7 minutes, until the center is completely done. Approximately, 23-25 minutes total, depending on your oven. Test the center of the rolls using a cake tester, or toothpick to be certain the bread is cooked all the way through before removing it from the oven. My favorite way to serve this bread? Straight from the pan piping hot!
16 frozen white dinner rolls [I used Rhodes]
1/2 cup [1 stick] butter, melted
2/3 plus 1/4 cup grated Parmesan-Romano cheese [divided]
1 tsp dry parsley flakes
1 tsp garlic powder
1/2 tsp salt
1/2 tsp dried basil/Italian seasoning
1/2 tsp onion powder
INSTRUCTIONS :
Remove the frozen dinner rolls from the freezer and place onto a plate. Cover loosely with plastic wrap and allow the rolls to sit on the counter for 30-45 minutes or so, until the rolls have thawed enough to cut.
Place the rolls onto a cutting board, and using a sharp knife, cut each roll into quarters.
Melt one stick of butter in the microwave, yes, that's right kids, one whole stick! Don't worry, we're sharing this bread.... stir the melted butter and seasonings together until blended.
Add the quartered rolls to the butter, and toss gently to coat. Bread dough is sticky, so, you may need to use your hands to gently pull the pieces apart if necessary. You don't want the dough to form clumps, or it will effect how it bakes. This is really the only way to mess-up this recipe....very important! Next, add 2/3 cup of grated Parmesan-Romano cheese reserving the rest for the top. Toss until each piece is coated.
You can bake this bread in any shape you like, but, today, I chose a loaf pan. Layer the dough quarters evenly in a standard 9x3x2 inch loaf pan sprayed with cooking spray. The dough pieces naturally stick together due to the butter and cheese, but, gently pull apart any clumps of dough. We want to be certain the bread bakes evenly. Sprinkle the remaining 1/4 cup of cheese on top and a sprinkle of parsley for color. Cover the pan loosely with plastic wrap that has been sprayed with cooking spray. This will keep the bread from sticking to the plastic wrap as it rises.
Allow to rise in a draft free, warm place for 2-2 1/2 hours. Then, remove the plastic wrap, and place into a 350°F preheated oven.
Bake at 350°F for 18 minutes, then check the top. If baking in a loaf, you may need to lay a piece of aluminum foil over the top of the bread to prevent the cheese and butter on top from over browning while the inside of the loaf fully bakes. Continue to bake the bread for another 5-7 minutes, until the center is completely done. Approximately, 23-25 minutes total, depending on your oven. Test the center of the rolls using a cake tester, or toothpick to be certain the bread is cooked all the way through before removing it from the oven. My favorite way to serve this bread? Straight from the pan piping hot!
