12 Rhodes™ Dinner Rolls, thawed but still cold non-stick, butter-flavored cooking spray
1 lemon peel, grated
1/3 cup sugar
3-4 tablespoons raspberry jam or pie filling
1/2 cup powdered sugar
1/2 teaspoon vanilla
1 tablespoon butter, melted
4-5 tabelspoons hot water
Combine two rolls into one ball to form the center of flower. Place in the center of a large sprayed baking sheet. Shape remaining rolls into petals and place around center, allowing room for them to rise. Spray well with butter-flavored spray. Cover with plastic wrap. Let rise until double, about one hour. Remove wrap and spray again. Mix lemon peel with sugar and sprinkle over all. Depress center of each petal with your finger and spoon in about one teaspoon jam or pie filling. Bake at 350°F 15-20 minutes or until golden brown. Remove from pan while still warm.
Mix glaze ingredients and drizzle over flower.
20 Rhodes™ Dinner Rolls, thawed but still cold (makes 8 blossoms)
2 tablespoons butter, melted
Cut each dinner roll into 4 equal pieces. Each blossom takes 10 pieces.
Roll one piece into a ball for the center of each blossom and place on a large sprayed baking sheet. Shape 5 pieces into petals, 2 combined together into a stem and 2 into leaves. Place each piece around center to form the blossom. Brush with butter and sprinkle lightly with parmesan cheese and garlic salt. Repeat above steps with remaining roll pieces. Cover with plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 15-20 minutes. Enjoy with your favorite green salad.