For the Rolls

12 frozen Rhodes Dinner Rolls

8 tablespoons unsalted butter, divided

Flaky salt

Parmesan and Red Pepper Butter

4 tablespoons unsalted butter

1 tablespoon grated Parmesan

1/4 teaspoon crushed red pepper flakes

Parsley and Garlic Butter

4 tablespoons unsalted butter

1 tablespoon chopped fresh parsley

1 small garlic clove, minced

Olive and Thyme Butter

4 tablespoons unsalted butter

1 tablespoon chopped olives (black or green)

1/2 teaspoon fresh thyme leaves

Lightly grease a rectangle pan with butter.

Place the frozen Rhodes Rolls in the prepared pan, leaving a bit of space between each one. Cover the pan with a lightly weighted kitchen towel and allow the rolls to rise in a warm place for 3 to 5 hours, or until they have doubled in size and are touching each other.

Preheat the oven to 350°F.

While the oven is preheating, prepare the three different flavored butters in separate small ramekins:

Parmesan and Red Pepper Butter: Place 4 tablespoons of butter, grated Parmesan, and crushed red pepper flakes in one ramekin.

Parsley and Garlic Butter: Place 4 tablespoons of butter, chopped parsley, and minced garlic in second ramekin.

Olive and Thyme Butter: Place 4 tablespoons of butter, chopped olives, and thyme in a third ramekin.

Once the rolls have risen, place the rolls in the oven and the three ramekins on a small sheet pan, then put them into the oven at the same time. Bake for 15-20 minutes, or until the rolls are golden brown and fully cooked, and the butters are melted.

Once the rolls are done, remove the rolls and the ramekins from the oven. Brush the rolls with the remaining melted butter and sprinkle with flaky salt, if desired.

Serve the warm rolls with the three melted dipping butters and enjoy!

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