Sometimes, you want great food that only looks like it took a lot of effort. In fact, most of the time. This recipe is definitely in that category. The reason it is so easy is because it uses Rhodes rolls for the dough. I like to use the Texas Rhodes Rolls. Bigger is better, right? I use a 16” Dutch oven so I can fit 24 rolls in, but you can use a smaller oven if you like and just use less rolls.
So here are the list of ingredients:
- One package frozen Rhodes Texas Rolls (24 count)
- 2 ½ cups Italian seasoned bread crumbs
- ½ lb salted butter (melted)
- 1 ½ cups shredded parmesan cheese
- Garlic Powder to taste
- Lowry’s Seasoning salt to taste
- Oregano to taste
Lightly oil the bottom of your Dutch oven to ensure the rolls do not stick. In a large bowl, combine the bread crumbs, 1 cup of shredded parmesan cheese and all the seasonings. Mix all those ingredients together. Take each frozen roll and roll it in the butter until it is completely covered. Now roll the buttered roll in the dry ingredients until completely covered. Place each roll in the bottom of the Dutch oven.
When all the rolls are in, sprinkle a little of the remaining crumb mixture over the top to ensure you have each one well covered. Sprinkle the remaining ½ cup of parmesan cheese of the top of the rolls. The will look like this:
Now put the lid on the oven and let the dough rise, that can take up to 5 hours, but can also be as little as 2 hours, depending on the temperature of the air surrounding the oven. When the rolls are fully risen, back at 350°, using mostly top heat, placing most of your top coals in a ring around the edge of the lid, and the bottom coals in a ring as well. Cook for 30 minutes or until rolls are golden brown on top. Remove from the bottom heat for the last 10 minutes of your cooking time. These taste great and no one will know how easy they were to make!