Easiest Rhodes Rolls (Frozen Dinner Rolls W/ Butter And Herbs) Recipe

I guarantee these Rhodes rolls become impossibly pillowy, golden bites after only five minutes of prep and will make you keep scrolling.

I’m obsessed with Rhodes frozen dinner rolls and the way a slick of unsalted butter, melted, turns them into something that makes me stop scrolling. Hot, pillowy, slightly sweet rolls that pull apart with minimal effort and leave you licking your fingertips.

I love the contrast between tender crumb and salty butter sheen. It’s ridiculous how satisfying these are after a long day.

But not in a pretentious food-blog way. Straightforward, honest, and wildly addictive.

I hand one to anyone nearby and watch them betray their napkin and go for more. Worth every crumb.

No regrets, ever. Not even close.

Ingredients

• Rhodes frozen dinner rolls: warm, soft base that soaks up buttery goodness.
• Plus, melted unsalted butter gives rich, silky coating without making it overly salty.
• Finely minced garlic adds punchy flavor; it wakes the whole thing up.
• Fresh parsley brings bright green freshness and a tiny herbal bite.
• Dried Italian seasoning gives warm, familiar herb notes without fuss.
• Kosher salt sharpens flavors so the rolls don’t taste flat.
• Freshly ground black pepper adds subtle heat and tiny crunchy pops.
• Grated Parmesan adds nutty, salty finish; basically the fancy touch.

Ingredient Quantities

• 1 package Rhodes frozen dinner rolls (12 rolls)
• 4 tablespoons unsalted butter, melted
• 1 clove garlic, finely minced or smashed
• 1 tablespoon fresh parsley, finely chopped
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon grated Parmesan cheese, optional

How to Make this

1. Remove 1 package Rhodes frozen dinner rolls (12 rolls) from the freezer and follow the package directions to thaw and rise at room temperature until doubled in size, usually about 4 to 6 hours (or thaw overnight in the fridge then bring to room temp before they finish rising).

2. Preheat your oven to 350°F (175°C) about 15 minutes before you want to bake so it’s fully hot when the rolls are ready.

3. In a small bowl mix 4 tablespoons unsalted butter, melted, with 1 clove garlic, finely minced or smashed, 1 tablespoon fresh parsley, finely chopped, 1 teaspoon dried Italian seasoning, 1/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. Stir well so the garlic and herbs are evenly distributed.

4. Reserve about 1 tablespoon of the buttery herb mixture for brushing right after baking, set that bit aside.

5. Place the risen rolls on a lightly greased 9×13 pan or baking sheet according to how you like them spaced: touching for pull apart style, or slightly apart for individual rolls.

6. Using a pastry brush or spoon, brush the tops of all the rolls with most of the herb butter mixture so they get good flavor and color while baking.

7. If you like, sprinkle 1 tablespoon grated Parmesan cheese evenly over the tops for a cheesy crust, but this is optional.

8. Bake in the preheated oven about 12 to 15 minutes, until the rolls are golden brown on top and a thermometer in the center reads about 190°F if you want extra accuracy.

9. As soon as they come out of the oven brush the reserved butter mixture over the hot rolls so it melts into every crack, then let cool a few minutes and serve warm.

Equipment Needed

1. 9×13 baking pan or rimmed baking sheet
2. Small mixing bowl
3. Measuring spoons (tablespoon and teaspoon)
4. Pastry brush or a spoon for brushing
5. Paring knife (for mincing garlic)
6. Cutting board
7. Oven (preheated to 350°F) and timer
8. Instant‑read thermometer (optional, for checking 190°F)

FAQ

Easiest Rhodes Rolls (Frozen Dinner Rolls W/ Butter And Herbs) Recipe Substitutions and Variations

• Unsalted butter: swap with equal amount olive oil for a lighter, dairy free roll, or use melted margarine if you want the same buttery flavor but cheaper, or try 3 tablespoons of garlic butter spread for extra punch.
• Garlic clove: use 1/4 teaspoon garlic powder if you forgot fresh garlic, or 1 teaspoon roasted garlic paste for a milder, sweeter flavor, or finely minced shallot for a subtle oniony note.
• Fresh parsley: substitute chopped chives for a mild onion kick, fresh basil for a sweeter, more aromatic profile, or cilantro if you like a bright, citrusy twist.
• Parmesan cheese (optional): use grated Pecorino Romano for saltier tang, shredded sharp cheddar for a richer melt, or 1 tablespoon nutritional yeast for a vegan, cheesy vibe.

Pro Tips

1. Let them fully warm up and puff before baking, dont rush it; if theyre still cool in the center theyll bake unevenly and the tops brown too fast. If you forgot to thaw, stick the sealed bag in warm (not hot) water for 20 minutes to speed it up.

2. Use a mix of brush and spoon to get butter into the seams so flavor soaks in, not just on top. Save that reserved tablespoon like it says, and brush it on right when they come out so it melts into every crack.

3. For extra garlic kick, sweat the minced garlic in the melted butter for 30 seconds over low heat and cool a little before mixing with herbs, otherwise it can taste raw or burn while baking. If you want milder garlic, smash it and let it sit in the butter for a few minutes then remove the big pieces.

4. If you want them pull apart soft, place rolls touching in the pan and cover loosely with foil for the first 8 minutes of baking to keep them steamy, then uncover to brown the tops. If you like crisp edges, space them apart and dont cover.