Buttery Herb Pull Apart Dinner Rolls

Buttery Herb Pull Apart Dinner Rolls

Buttery Herb Pull Apart Rolls for your holiday dinner. These rolls are made with frozen rolls you thaw, brush with an easy herbed butter mix, let rise in a bundt pan, and pop in the oven for 25 to 35 minutes. What comes out is a soft, buttery, flavorful bundle of goodness. these are perfect to assemble early in the day, let rise and bake while your turkey or roast rests and is carved.

This recipe comes out so beautifully. The rolls are slightly odd shaped but are soft, tender, buttery and delicious. The full, printable recipe is at the end of this short post. There is a Pinterest button as well so you can pin this to your Pinterest to save it. You can also follow me on Pinterest to see more recipes. You can find me there as The Tipsy Housewife.

Rhodes Dinner Rolls

I love this brand of Rhodes Dinner Rolls to make this recipe. Rhodes has all kinds of take and bake or thaw and bake options that taste better than homemade. At least better than I can make homemade. These rolls and products are found in all grocery stores. These rolls are AWESOME for the holidays and parties because it is an easy time saver. I also use the Rhodes French Bread or White Bread to make my Czech Inspired Bread Dumplings. I use the bread dumplings with my Winter Pork Roast and also to make my famous World’s Best Stuffing.

The Seasoning

I love using any and all of these Paul Prudhomme’s Magic Seasoning. There is a mixed box of these seasomnings on Amazon. I will link it here that is a link to my affiliate Amazon shop. Which means they allow me to link stuff as a blogger but they also pay me a small commission if you use the link. This is no additional cost to you. HERE IS THE LINK. The four pack is twenty four dollars. LINKED HERE is the other recipes I use these seasonings in.

Thaw

You want to thaw these but make sure they are still cold so they do not start to rise. I am no baking expert but the temp in your kitchen, climate and time of year will make a difference how fast these thaw and start to rise. Also, if you have granite counters they make things thaw faster. I hurried the thawing process by putting this tray on my granite counter. Then I hurried the rising part in the bundt pan by putting the pan on the stove while the oven warmed. I think you can slow the process of rising if you need more time by putting the pan in the fridge before baking.

Yield: 12 Servings Approximately

Buttery Herb Pull Apart Dinner Rolls

Print

Buttery Herb Pull Apart Rolls for your holiday dinner. These rolls are made with frozen rolls you thaw, brush with an easy herbed butter mix, let rise in a bundt pan, and pop in the oven for 25 to 35 minutes. What comes out is a soft, buttery, flavorful bundle of goodness. these are perfect to assemble early in the day, let rise and bake while your turkey or roast rests and is carved.

Ingredients

• 1 Bag of Rhodes White Dinner Roll Dough (picture in post)
• 1 stick (8 tablespoons of butter)
• 1 tablespoon of your multipurpose seasoning of your choice, I use Paul Prudhomme's Veggie Magic (picture in post)
• 1/2 teaspoon each of garlic and onion powder
• 1 tablespoon of dried parsley
• Sprinkle of Black Pepper
• *any seasoning you like will work
• 1/4 to 1/2 cup of finely grated cheese (I used Kraft Parmesan)

Instructions

1. Place your frozen dinner rolls on a baking sheet, I sprayed mine with non stick. Let them thaw but make sure they are still cold and not rising. This took about 30 minutes for me. They thaw faster on a granite counter top FYI. It will also depend on how warm your kitchen is this day, so keep and eye on them that they are cold and not rising yet.
2. Melt your butter and add the seasonings. Stir well to combine.
3. I used a bundt pan, I am sure you can make these just in a shallow baking dish as well but they won't be pull apart or layered, USING A BUNDT PAN, spray with nonstick, layer 12 of the thawed but cold rolls in the bottom, then brush well with butter. Then a sprinkle of cheese. Repeat the layer, and butter 12 at a time. You will have 3 layers of 12.
4. Cover this pan with plastic wrap. Then depending on how much time you have let them rise. My kitchen was cold this day and they were taking forever to rose. So after an hour of nothing, I turned the oven on to 375 degrees to heat and I put the pan on top of the stove. They rose in about 30 minutes to the top of the pan and a little over. IF your kitchen is hot and steamy the day you make this, they will rise alot faster. You can slow the rise by putting them in a colder spot until ready to bake. I would prepare for about 3 hours lead time to get this all thawwed, assembled and risen.
5. When ready to bake, take off plastic wrap, place in center of the oven that is at 375 degrees and bake 20 minutes or so. Remember every oven in different so check them. Mine were getting dark, so I loosely draped them with foil and baked another 15 minutes. You will know they are done when they are soft but firm and not gooey when you poke them with your finger. If you are baking them in a baking dish, this bake time will be less.
6. Remove from oven and let cool 5 to 10 minutes. Then take out of pan. Serve as a beautiful centerpeice. The rolls will easily pull apart, but be an odd shape perhaps. Still so so delicious.
7. I made these to test them again and I put the extra in a ziploc bag. They were good for days, especially rehated in the microwave and I suppose could be reheated in a low temp oven like 200 degrees.

Make Ahead Maybe?

So I baked these up to test them and photograph them and they kept really well for a couple of days in a ziploc bag. Still soft and tender and even more delicious reheated. The layers in the pan allows the butter and herbs to really infuse into the whole thing.