Wednesday, March 10, 2010

Roundup Bubble Bread

Roundup Bubble Bread
from Favorites

2 pounds frozen Rhodes rolls, thawed
1/3 cup butter, melted
1/4 teaspoon dried basil, crushed
2 tablespoons chopped fresh parsley
2 tablespoons chopped green onions
2 teaspoons minced garlic
1 tablespoon fresh grated Parmesan cheese

Grease 12-cup bundt pan.  Arrange thawed rolls in pan.  In small bowl, combine melted butter, basil, parsley, green onions and garlic.  Pour over dough.  Cover with plastic wrap and towel and let rise until doubled, about 1 hour.

Sprinkle cheese over bread.  Bake at 375 degrees for 25 to 30 minutes, or until golden brown.  Remove from oven and cool in pan for 10 minutes.  Turn out onto serving plate.  Pull apart to serve (do not slice).  Serve warm.


{cooks note}

I thawed my rolls on a plate in the refrigerator overnight covered with saran wrap.  Make sure you spray the bottom of the plate with cooking spray and the part of the saran wrap that will touch the rolls.

The ingredients:  Frozen dinner rolls, Parmesan cheese, basil, butter, garlic, fresh parsley and green onions.

The first six ingredients mixed together.

Thaw dinner rolls before adding to the bundt pan to rise.

Pour the butter mixture over the thawed rolls and let rise.

Doesn't that look great?

After rolls have thawed, bake at 375 degrees for 25-30 minutes. Mine only took about 14 minutes, but it all depends on your oven.

Can you see why this is called Roundup Bubble Bread?

People will rave about this bread.  I promise.

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