Ingredients
24 Rhodes Dinner Rolls
24 pieces of cheese
Garlic Butter
Instructions
The first step is to place 24 Rhodes frozen dinner rolls onto a cookie sheet or other clean surface. Cover with plastic wrap and let them thaw for about 2 1/2 hours, or until they're soft and no longer frozen.
In the meantime, cut 24 cubes of mozzarella cheese. I made ours extra cheesy and cut the entire brick of cheese into 24 cubes. You can cut these as small as you'd like, depending on cheesiness preference.
When rolls are thawed, flatten each one and wrap completely around a cube of cheese so you can't see it. Stack the rolls in a greased bundt pan. Brush the rolls with garlic butter and allow to rise for another 30 minutes, covered with plastic wrap.
When it's time to serve, you can either invert the pan and slide the bombs out onto a plate or you can pull them directly out of the pan individually without flipping. Up to you!
Remove wrap and bake at 350°F 30-35 minutes or until golden brown. Cover with foil last 15 minutes of baking. Do not under bake.
The first step is to place 24 Rhodes frozen dinner rolls onto a cookie sheet or other clean surface. Cover with plastic wrap and let them thaw for about 2 1/2 hours, or until they're soft and no longer frozen.
In the meantime, cut 24 cubes of mozzarella cheese. I made ours extra cheesy and cut the entire brick of cheese into 24 cubes. You can cut these as small as you'd like, depending on cheesiness preference.
When rolls are thawed, flatten each one and wrap completely around a cube of cheese so you can't see it. Stack the rolls in a greased bundt pan. Brush the rolls with garlic butter and allow to rise for another 30 minutes, covered with plastic wrap.
When it's time to serve, you can either invert the pan and slide the bombs out onto a plate or you can pull them directly out of the pan individually without flipping. Up to you!
Remove wrap and bake at 350°F 30-35 minutes or until golden brown. Cover with foil last 15 minutes of baking. Do not under bake.
