- 16 frozen white dinner rolls [I used Rhodes]
- ½ cup [1 stick] butter, melted
- ⅔ plus ¼ cup grated Parmesan-Romano cheese [divided]
- 1 tsp dry parsley flakes
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp dried basil or Italian seasoning
- ½ tsp onion powder
- 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. Stir the melted butter and seasonings together until blended.
- Add the quartered rolls to the butter, and toss gently to coat.
- Add ⅔ cup of grated Parmesan-Romano cheese reserving the rest for the top. Toss until each piece is coated.
- Layer the dough quarters evenly in a standard 9x4x3-inch loaf pan sprayed with cooking spray. Sprinkle the remaining ¼ 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.
- Alow to rise in a draft free, warm place for 2-2½ hours. Then, remove the plastic wrap, and bake in a 350°F preheated oven.
- Bake at 350°F for 18 minutes, then check the top. If baking in a loaf, lay a piece of aluminum foil over the top of the bread to prevent the cheese and butter on top from over browning.. 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.
- Serve straight from the pan piping hot.