By Chef Dee on January 18, 2006
Photo by Chef KLC
Photo by Chef KLC
"Fool everyone one into thinking you slaved over these delicious pull-apart rolls. Excellent with pasta or a roast, the rolls look impressive and are buttery and moist. Recipes don't get any easier than this !"
Serving Size: 1 (7 g)
Servings Per Recipe: 8
"These were good and very easy to make. I sped up the rising by preheating my oven to 200 and then turning it off. Put a pan of boiling water in the bottom of the oven, and put the pan of frozen rolls on the top rack. They took about an hour and a half to rise instead of the four hours. These went well with pasta fagiola for dinner."
"Wonderful!! What a nice presentation this makes. I didnt have an angel food cake pan but used a bundt pan instead. Looks lovely! Tastes great!! Thanks!!"
"Thank you ChefDee for the recipe. I made the sauce to go with my favorite rolls and they came out so good. My family loves them so much they asked me if I want to open a bakery :)"
"These turned out great..and had a really nice flavor to them..will make again"
"I used recipe #49722 for the rolls, as we dont have refrigerated ones here in Australia. The butter mix was wonderful, and next time I am going to mix softened butter with the herbs/spice, and smear it over french breadsticks and then pop them under the grill. Thank you for sharing, this is one I will certainly use again :)"
"Great recipe! Didn't have garlic powder so used 1 clove of pressed garlic and it worked great. My husband ate a few before dinner because they smelled so good. They were good reheated too. Thanks."
"These were wonderful! They were soft and pulled apart nicely. Flavour was not overwhelming. Just right. I made one change and that was to use 12 frozen rolls not 18. Thank you for passing this recipe along "