These butter herb Rhodes rolls are soft, fluffy, and delicious dinner rolls that make a wonderful addition to any weeknight dinner! Rhodes rolls are first thawed and set out to rise, then baked with a tasty herb-infused butter. With a prep time of only 5 minutes and a short baking time, you can have pull-apart rolls ready for dinner or any holiday gathering in a jiffy!
Lightly grease a 9X13 baking pan. Place Rhodes rolls into pan with an even space in between each roll. Take a warm, damp kitchen towel and cover the rolls. You can also use a piece of plastic wrap that has been sprayed with non-stick spray, then flip to drape over rolls with the non-stick spray facing the rolls. Allow the frozen rolls to rise for 3-5 hours and double in size.
20 Rhodes rolls
Preheat oven to 350°F (175°C) after the rolls rise. Melt butter and add salt, garlic powder, and ground thyme. Mix until blended and pour the majority of the butter mixture over the tops of the rolls. Leave enough butter (about ¼) to brush over the top of the rolls at the end. Bake for 15-20 minutes in the middle of your ovens center rack.
½ cup butter, ¼ teaspoon salt, ¼ teaspoon garlic powder, ¼ teaspoon ground thyme
Remove the rolls from oven and brush the leftover butter mixture on the rolls. Allow rolls to cool slightly before serving.
Notes
These are the standard rolls that are 1.3 oz rolls (36 or 72 count packages available), not the larger Texas rolls that are in 24 count packaging. Use 15 rolls for the Texas rolls instead of 20 rolls. The larger Texas rolls may also take closer to 5 hours to thaw and rise.
Quick thaw method: Place rolls in a 9X13 pan with even space in between, then preheat oven to 175°F (80°C). Once the oven is preheated, turn it off and put the rolls in the oven for 1 hour and check the rolls every 30 minutes after the first hour until they have doubled in size. Once the rolls are thawed, remove the pan from the oven and repeat steps 2 and 3 above.
Overnight thawing method: Place rolls in a 9X13 pan with even space in between, then place the pan into the refrigerator for 8-10 hours. The rolls should be soft and fluffed out. Follow steps 2 and 3 to bake.
Make sure to not let the rolls over rise or the texture will be less desirable.
To store: Put rolls in an airtight container or plastic Ziploc bag and store them at room temperature for up to 3 days. You can also freeze baked Rhodes rolls in a heavy-duty freezer bag for up to 3 months.
To Reheat: Wrap rolls in aluminum foil and place in oven at 350°F (175°C) for 5-7 minutes. If frozen, bake for 13-15 minutes at 350°F (175°C).