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Prep Time: 120 Minutes Cook Time: 20 Minutes |
Ready In: 140 Minutes Servings: 16 |
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Adapted from Rhodes Bread Ingredients:
rhodes dinner roll (thawed but still cold) |
melted butter |
grated parmesan cheese |
dried parsley |
cinnamon or sugar |
salt |
Directions:
1. Cut dinner rolls in half (I cut them up in quarters, for more bite-sized pretzel snacks). Place on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise until double in size.
2. In a large saucepan bring 3-6 inches of water to a boil. Remove wrap from rolls and slip pretzel snacks, a few at a time (or - as many as will fit), into gently boiling water. Boil for about 15 seconds on each side.
3. Remove with slotted spoon; drain on cooling rack.
4. Return to sprayed baking sheet. Bake immediately at 375°F 10-15/20'ish minutes or until golden brown.
5. Brush liberally with melted butter. They will transform into beautiful little rolls.
6. In three large zip-lock bags, place your pretzel toppings; Parmesan cheese and parsley, cinnamon/sugar, and salt.
7. Drop your straight-from-the-oven buttered rolls into each zip-lock and shake vigorously; making sure to coat each snack evenly.
8. Transfer to a cooling rack - and try, just try to resist those warm little heavenly bites!
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