Frozen Rhodes Rolls (dinner or texas size)
1/4 cup salted butter
1 1/2 tsp fresh FINELY chopped garlic (I'm sorry people but chopped jar garlic is just not the same.. you can use it but don't say I didn't warn you)
1 sprig fresh thyme/very finely chopped
1/2 tsp fresh oregano very finely chopped
3/4 cup freshly grated Parmesan cheese
1/4 cup "fancy" shredded monterey jack/chedder cheese blend (fancy being very fine shredded)
1. I use spring form pan usually but this will also work in a glass casserole dish as well.
Grease your pan with non stick vegetable oil cooking spray. Place your rolls in the pan close enough so that when they rise they will touch. (about 1 - 1 1/2 inches apart). cover with plastic wrap and place somewhere warm and safe. Let them rise for about 4-5 hours. You don't want them to over rise or they get kind of strange and too airy inside.
2. Pre-Heat oven to 375 F (185 C). Remove plastic wrap and lightly sprinkle the thyme and oregano on top of each roll, place rolls in oven.
3. Place butter in a small microwave safe dish with the chopped garlic and heat until melted. stir all together. Mix all the cheeses together.
4. watch the rolls and as soon as they start to brown a teeny bit and get a slightly firm top carefully remove them from the oven. (Don't bump them or they will go flat) as quickly as possible spoon some of the melted garlic butter over all the rolls. It will run down to the bottom, don't worry that is great!. As long as the top of each roll gets a bit of butter thats what matters. Generously sprinkle the cheese on top. Be careful not to overload it though or the weight will make the rolls go flat.
Replace back in oven and allow them to cook until the cheese gets golden and bubbly. Make sure you don't take it out too early or the bread might still be a little doughy.