Cheesy Rhodes Roll Pull-Aparts

I grew up on Rhodes rolls. Every sunday for dinner we had them. Some may snub their noses at a store bought dough, but come on people! We all know making bread from scratch on a regular basis isn't in the cards for most people, especially when the rest of the menu looms before you. So there is a place for rhodes rolls in everyone's life. And this preparation method means there's a frequent place for them in ours. Not to mention the beauty of it is that you can mix and match flavorings and cheeses for any number of other flavor combinations. Visit your freezer section for a bag of roll dough today...you'll thank me tomorrow!

Cheesy Rhodes Roll Pull-Aparts

12-14 frozen rhodes rolls, thawed but not risen and cut in half (or quartered if using texas style)

1/2 cup of butter, melted

3 green onions, chopped

1-2 cups grated cheese, colby jack is our go-to

Johnny's Salad Elegance seasoning (or another comparable brand)

Optional: bacon bits, homemade is best

Once frozen rolls have thawed enough to be soft, but before they raise, cut each roll in half. Coat each half with melted butter and place in greased 9X13 baking dish. Spread around a bit so they're evenly distributed. You want the pan to be fairly crowed so the rolls will raise "up" instead of "out". Sprinkle generously with salad elegance, green onions, cheese, and bacon bits if using. Cover with plastic wrap and let raise until doubled, just as directions suggest. Bake at 350 for 20+ minutes until golden, but not to crispy. May brush with any leftover melted butter you might have fresh out of the oven. Enjoy!

Possible variation: Garlic bread seasoning, mozzarella cheese, and green onions make a yummy italian meal friendly roll.