Magelby's Rolls
"I went to Magelby's restaurant 6 years ago and had theses rolls. Well I searched high and low and finally found the recipe only to find they started with Rhodes roll dough! I have always been pretty fanatic about making my own rolls from scratch but I wanted these so bad--turns out NO one can tell they aren't from scratch! You can use fresh or dried parmesan cheese, I believe the restaurant used the dried, but my husband prefers fresh grated--both ways are excellent!"
photo by lets.eat
- Ready In:
- 3hrs 15mins
- Ingredients:
- 5
- Serves:
-
15-20
ingredients
- 15 -20 Rhodes frozen rolls, Texas
- 1⁄2 cup butter or 1 margarine, melted
- 1 cup grated parmesan cheese
- 1⁄4 cup dried parsley (you can use Italian seasoning, but parsley is best)
- 1 teaspoon garlic powder
directions
- Spray a large baking sheet.
- Mix cheese, parsley, and garlic in a small bowl.
- Roll frozen dough balls in melted butter and then in cheese mixture being careful to coat completely.
- Place on cookie sheet allowing plenty of room for rolls to raise.
- Spray a piece of Saran wrap and place sprayed side down on rolls.
- Allow to rise at least 3 hrs in a warm place.
- Remove plastic wrap and bake in preheated 375°F oven for 15 minutes (I have had to bake longer and so to prevent your cheese from turning to brown, you might wish to lower the temp to 350°F and bake a little longer).
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Reviews
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We all loved these easy and delicious rolls at our Thankgiving dinner. The only thing I did differently was to put the rolls in 2 cupcake pan (one roll per tin), otherwise I followed the recipe exactly. With only 7 of us and 24 rolls we did have some leftover which I put in a gallon-sized freezer bag and froze. Heated them up on Saturday and they were still delicious! -
Homegirl You are awesome!! Thanks for searching so hard for this recipe and sharing it! These were amazing. So soft and fluffy and the taste was out of this world good! I ate 5 rolls last night and wish I had room for more! I had 15 rolls fit on my cookie sheet. Cooked at 325 for 20 min. I need to go exercise so I can eat more rolls!!
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Num num num num num! Made these for our Easter gathering at the farm. What a huge hit! I baked half in a cupcake pan and the other (I have 24) on a large baking sheet at 325 for 20 minutes. The rolls on the sheet spread much larger and had an airier texture, but the ones in the cupcake tins didn't disappoint either. They were just smaller and a bit denser. We loved both sizes, but my preference was the baking sheet rolls. Thank you! -
These were really great! They were a bit too buttery, so I would cut the butter down by 25% next time, but wow, these were a great way to use up some frozen rolls I had hanging around the freezer. -
Very tasty rolls. I used this recipe on some homemade rolls since I couldn't find Rhodes frozen rolls anywhere.
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