Ingredientes
\n16 frozen white dinner rolls i.e. Rhodes or similar
\n\u00bd cup butter melted
\n\u2154 cup grated Parmesan-Romano cheese, plus \u00bc cup divided
\n1 teaspoon dry parsley flakes
\n1 teaspoon garlic powder
\n\u00bd Cucharadita de sal
\n\u00bd teaspoon dried basil or Italian seasoning
\n\u00bd teaspoon onion powder<\/p>\n
Instrucciones<\/p>\n
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Remove the frozen dinner rolls from the freezer and place onto a plate. Cover loosely with plastic wrap and allow the rolls to sit on the counter for 30-45 minutes or so, until the rolls have thawed enough to cut.
\nPlace the rolls onto a cutting board, and using a sharp knife, cut each roll into quarters.
\nMelt one stick of butter in the microwave. Stir the melted butter and seasonings together until blended.
\nAdd the quartered rolls to the butter, and toss gently to coat.
\nAdd \u2154 cup of grated Parmesan-Romano cheese reserving the rest for the top. Toss until each piece is coated.
\nLayer the dough quarters evenly in a standard 9x4x3-inch loaf pan sprayed with cooking spray. Sprinkle the remaining \u00bc cup of cheese on top and a sprinkle of parsley for color.
\nCover the pan loosely with plastic wrap that has been sprayed with cooking spray.
\nAlow to rise in a draft free, warm place for 2-2 \u00bd hours. Then, remove the plastic wrap, and bake in a 350\u00b0F preheated oven.
\nBake at 350\u00b0F for 18 minutes, then check the top. If baking in a loaf, lay a piece of aluminum foil over the top of the bread to prevent the cheese and butter on top from over browning.. Continue to bake the bread for another 5-7 minutes, until the center is completely done. Approximately, 23-25 minutes total, depending on your oven.
\nTest the center of the rolls using a cake tester, or toothpick to be certain the bread is cooked all the way through before removing it from the oven.
\nServe straight from the pan piping hot.
\nNotas<\/p>\n
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Additional baking options Bundt pan, Divide the dough between 2 loaf pans,Individual size in standard muffin cups [4 pieces in each] 8×8 baking dish, 9 inch round spring form or pie pan, 8 inch tart pan.
\nTo make in a Springform pan:
\nFollow the same preparation method as listed in the recipe.
\nSpray a 9 or 10 inch springform pan with cooking spray. Arrange rolls side by side in the pan.
\nBake them for around 22-24 minutes or until golden and the rolls are cooked through.
\nYou can also increase the Parmesan cheese a bit with this batch, if desired.
\nWhether you bake this in a loaf pan or a springform pan, brush the top with extra butter at the end.
\nNutrition
\nServing: 1serving | Calories: 187kcal | Carbohydrates: 20g | Protein: 5g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 413mg | Potassium: 60mg | Fiber: 2g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg<\/p>\n\n