Try Making Frozen Rhodes Dinner Rolls in a Muffin Pan!
Get that pretty, bakery-style shape with the perfect “split top,” using this muffin pan hack and frozen Rhodes dinner rolls!
Recipes using Rhodes frozen rolls are the BEST!
If you’re looking for a fuss-free way to level up Thanksgiving dinner, let me introduce you to my absolute favorite bread-basket shortcut! Try baking your Rhodes frozen yeast rolls in a muffin pan next time. This little hack delivers the softest, fluffiest, pull-apart rolls with almost zero effort, and they look like something you’d proudly serve at a holiday table.
Just place two Rhodes yeast rolls into each muffin cup and bake!
Bake according to the package directions until lightly browned and your kitchen smells like a bakery. When they come out, brush with a little extra butter and sprinkle with flaky salt if you’re feeling fancy.
Frozen Double Rolls in a Muffin Pan
yield: 12 SERVINGS
prep time: 5 MINUTES
cook time: 15 MINUTES
total time: 20 MINUTES
Get that pretty, bakery-style shape with the perfect “split top,” using this muffin pan hack and frozen Rhodes dinner rolls!
Ingredients
- 24 balls of frozen dinner rolls (such as Rhodes)
- butter for greasing pan and the tops of rolls
Directions
1
Grease a muffin pan using butter or nonstick spray.
2
Add two frozen dinner rolls to each cup in the pan. Cover with plastic wrap and set on the counter for 4-5 hours until the rolls are puffy and risen. You’ll know they’re ready when the rolls have domed beautifully over the top of the tin.
3
Remove the plastic and bake in the oven at 350 degrees for about 20 minutes until slightly golden. Transfer the rolls to a cooling rack and brush on butter if desired and enjoy!
More tips for baking these double frozen Rhodes dinner rolls:
- Speed up the rise: If your kitchen is chilly, place the covered pan in an unheated oven with just the oven light on. It creates a gently warm environment that helps the dough rise faster and more evenly.
- Add flavor to the top: Melted butter is classic, but you can whisk in garlic powder, parsley, rosemary, thyme, or a pinch of onion salt for a savory, herb-butter finish.
- Prep-ahead idea: Let the rolls rise in the pan, then refrigerate them (covered) for up to 4 hours before baking. This is a great trick when juggling multiple Thanksgiving dishes.
If you aren’t comfortable baking from scratch, try Rhodes frozen rolls!
I swear my family loves these more anyway! These double rolls are soft, airy, and perfect for sopping up gravy or for sneaking one before dinner even starts. For a stress-free holiday side that looks homemade but requires almost no work, this muffin-pan roll hack is a dream.
Here’s how I use Rhodes rolls to make semi-homemade cinnamon rolls at home!
My mom makes them like this every single year for like 15 years now… we call them butt rolls. Bc they look like butt cheeks. 🤣
😆 I can’t unsee that now! Too funny! Glad to hear these have been a hit for your family throughout the years! 💗
My kids call them butt rolls too.
Made these just yesterday for birthday dinner! They were a hit! Have made Parkers for years and years for holiday dinners. The easiest non-homemade rolls ever!
Happy you enjoyed these! Thanks for chiming in with your feedback! 💗
I have been making these every Thanksgiving for the past 10 years. The step of covering in plastic wrap is not necessary.
Simply put 2 balls in muffin pan, sit on the counter and they will rise in a warm room. Perfect every time
The cinnamon rolls with the heavy cream added, as they say in the south……..will make you slap your mama. They are good, if you have the nerve to slap your mama, LOL!
Thanks for letting us know how much you enjoy the rolls each year! I really need to try the cinnamon rolls recipe. Maybe this is the year! 🙃💕