Rickey and I thought we would have nothing but time on our hands when our children were grown and gone…what were we thinking? With five grandchildren, we meet ourselves coming and going worse than ever.
Last week alone we attended five (maybe six…it’s a blur) basketball games, two track meets, and helped host a chili fund raiser. Needless to say I just haven’t had a lot of time for cooking (haven’t even really had time to go to the grocery store), and tonight isn’t shaping up to be much better (Bible class on Wednesday nights, you know) so I need a great bread to spice up what will have to be a less than great meal…again.
With these thoughts (and a little guilt) running through my mind, I remembered that I happened upon a package of Rhodes Rolls in the freezer on a recent cleaning spree and that I had been meaning to experiment with an idea for herbed rolls.
Rhodes Rolls (See what I did with the rest of them.)
1/2-1 Teaspoon Each of Oregano, Rosemary, Onion Bits
3-5 Tablespoons Melted Butter
Packaged Ranch Dressing*
Preheat oven to 100 degrees.
1. Butter a deep dish pan. (I used a casserole, and I really needed taller sides.)
2. Let rise.
3. Mix herbs in melted butter and drizzle over rolls. This is why you need a deep dish. I had to struggle to keep the butter from running out of the casserole.
*I did 1/2 of the rolls like the above, and then I added a couple of tablespoons of the Ranch Dressing mix to my butter mixture, and drizzled that over the other 1/2. I loved the rolls both ways!
Bake according to package directions. I warn you…these are DELICIOUS!! And hopefully, Rickey won’t realize that the only thing I have to go with these tonight is an ear of corn!
If you want and even more Italian taste, sprinkle with parmesan about 10 minutes before rolls are done.