This bread would be great with any meal but was especially good sopping up spaghetti sauce!
- I just patted the dough into a square and used my pizza slicer to cut seven rows in each direction.
- I didn't worry too much about shaping the dough into perfect balls, was more interested in just getting them coated with the buttery goodness...
- This recipe is adapted from one I saw using Rhodes Frozen Rolls. I made homemade dough and added mozzarella to the dough. Also just used up what Parm I had left.
One batch of our favorite fluffy quick rise dinner rolls, recipe HERE
1 C mozzarella, with some of the chill taken off
At least 4 Tblsp butter and up to 1/2 C-oh Momma...:@)
1/2 tsp Italian herbs, crush between fingers before adding
1 tsp garlic powder
1/2 tsp onion powder
1 tsp dry parsley flakes, crush between fingers before adding
At least 1/3 C Parmesan
- Mix up a batch of our favorite quick rise rolls HERE but mix in C mozzarella before you turn them out of the bowl for the first 10 minute rest.
- Cut each roll into 4 balls (12x4=48, to make it quicker I patted the dough into a square and just cut 7 rows in each direction with my pizza cutter=7x7=49... Earl ate that extra roll:@)
- Mix butter and herbs either in your pie dish, or if you're stacking them into a bread pan you'll want to use a separate bowl for the butter. I did only use about half of the butter... pinky swear.
- Roll each dough ball in mixture and set off to the side of the dish, then let rise for 30 minutes or until about double in size.
- Bake at 375 (or whatever temp your frozen dough calls for). I started watching mine after 12 minutes, probably took closer to 15.
- Serve with plenty of napkins!
Eat well and have a happy day:@)
