Rhodes Honey Butterflake Rolls

Bake the perfect rolls for your Easter dinner.

Heidi Van Valkenberg shares a tasty and easy pull-apart recipe.
Honey Butterflake Rolls
12 Rhodes Dinner Rolls, thawed to room temperature
6 tablespoons butter, melted
3 tablespoons honey
1/2 teaspoon salt

Spray counter lightly with non-stick cooking spray. Combine rolls and roll into a 12×20-inch rectangle. Cover with plastic wrap and let rest 20 minutes.

In a small bowl combine butter, honey and salt. Stir until well combined. Remove wrap from dough and brush with half of the butter mixture.

With a pizza cutter, cut dough lengthwise into sixths and widthwise into twelfths. Make stacks of 6 squares and place each stack, on end, in a sprayed muffin cup.

Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and brush with remaining butter mixture. Bake at 375°F 10-15 minutes or until golden brown.

Head to rhodesbread.com for other recipes.

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