• Cooking Time: 20
• Servings: 12
• Preparation Time: 15
• Rhodes™ Dinner Rolls or Rhodes Texas™ Rolls, thawed but still cold
• butter, melted

1. Double Rolls:
2. Place 2 dinner rolls in a sprayed muffin tin.
3. Squeeze butter or margarine in between roll halves and cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350 °F 15-20 minutes or until golden brown.
5. Cloverleaf Rolls:
6. With scissors or knife, cut rolls in half. Place three halves in each sprayed muffin tin cup. Squeeze butter or margarine in between roll halves and cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350 °F 15-20 minutes or until golden brown.
8. Swirl Rolls:
9. Roll and stretch one Texas™ roll or two dinner rolls, combined, into a 12-inch rope. Roll in flour and form a coil. Place in sprayed muffin tin cup. Cover with sprayed plastic wrap, and let rise until double in size. Remove wrap and bake at 350 °F 15-20 minutes, or until golden brown.
11. Butterflake Rolls:
12. Using one Texas™ roll (or two dinner rolls combined into a ball), make 4 or 5 deep cuts into each roll with scissors, cutting nearly to the bottom. Brush butter or squeeze margarine into each cut and place roll in sprayed muffin tin cup. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350 °F 15 -20 minutes or until golden brown.

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