16frozen white dinner rolls i.e. Rhodes or similar
⅔cupgrated Parmesan-Romano cheese, plus ¼ cup divided
1tspdry parsley flakes
½tspdried basil or Italian seasoning
Remove the frozen dinner rolls from the freezer and place onto a plate. Cover loosely with plastic wrap and allow the rolls to sit on the counter for 30-45 minutes or so, until the rolls have thawed enough to cut.
Place the rolls onto a cutting board, and using a sharp knife, cut each roll into quarters.
Melt one stick of butter in the microwave. Stir the melted butter and seasonings together until blended.
Add the quartered rolls to the butter, and toss gently to coat.
Add ⅔ cup of grated Parmesan-Romano cheese reserving the rest for the top. Toss until each piece is coated.
Layer the dough quarters evenly in a standard 9x4x3-inch loaf pan sprayed with cooking spray. Sprinkle the remaining ¼ cup of cheese on top and a sprinkle of parsley for color.
Cover the pan loosely with plastic wrap that has been sprayed with cooking spray.
Alow to rise in a draft free, warm place for 2-2 ½ hours. Then, remove the plastic wrap, and bake in a 350°F preheated oven.
Bake at 350°F for 18 minutes, then check the top. If baking in a loaf, lay a piece of aluminum foil over the top of the bread to prevent the cheese and butter on top from over browning.. Continue to bake the bread for another 5-7 minutes, until the center is completely done. Approximately, 23-25 minutes total, depending on your oven.
Test the center of the rolls using a cake tester, or toothpick to be certain the bread is cooked all the way through before removing it from the oven.
Serve straight from the pan piping hot.
Additional baking options Bundt pan, Divide the dough between 2 loaf pans, Individual size in standard muffin cups [4 pieces in each],8x8 baking dish, 9 inch round spring form or pie pan, 8 inch tart pan.