These Mini Flavorer Monkey Breads are fun lowercase pull-apart rolls everyone instrument object! They were an immense hit at my asylum! It's not very often when my little kin fights over the parting bushel of something I represent.
Yep, that was the container when I made these. They were a perfect indorse to go along with a stack of Tomato soup I prefabricated for
the party another nighttime. I exclusive prefab 6 of them because I was an emotional incredulous on how they would transmute out. Excavation, that was a big misstatement. They were garlicky, unctuous mini bites of heaven! I'm swinging them on the agenda succeeding hebdomad because we can't move to eat them again!
INGREDIENTS:
- 18 frozen Rhodes Dinner Rolls, thawed. OR use 2 (7.5 ounces) cans Buttermilk Biscuits
- 6 Tablespoons Butter, melted
- 3 cloves Garlic, minced
- 2 Tablespoons dried Parsley flakes
- 1/4 cup grated Parmesan Cheese, plus 2 Tablespoons for sprinkling
DIRECTIONS:
- Thaw frozen Rhodes dinner rolls according to package directions. (Rhodes rolls are what I used. I love them. If you don't have access to Rhodes rolls than just use the canned Buttermilk Biscuits)
- Cut each roll into 4 pieces. Set aside. Spray a 12 cup muffin tin with cooking spray. Set aside. In a large bowl combine the rest of the ingredients. Place 6 to 7 roll pieces into the garlic mixture and coat with mix. Place 6 to 7 coated roll pieces into one muffin tin. Repeat the process until all 12 muffin tins are full. Sprinkle all the rolls with the remaining 2 tablespoons of Parmesan cheese.
- Bake at 400 degrees for 12-14 minutes or until rolls is golden brown. Serve warm.
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