The ultimate comfort food – cheesy onion pullapart rolls. Great with soups, roasts and more!
- 24 Rhodes frozen bread dough rolls
- 1 small block of medium cheddar cheese
- 1 stick of butter
- 1 packet of french onion soup mix
- Preheat the oven to 350°.
- Thaw the frozen rolls by either placing them in the refrigerator on a plate for several hours or using the quick method by defrosting in the microwave until soft.
- Cut the small block of medium cheddar cheese into chunks.
- Wrap one roll around each piece of cheddar cheese and place back on the plate.
- In a small bowl, melt the stick of butter and mix in the packet of french onion soup mix.
- Dip each roll (with cheese) in the butter/onion soup mixture.
- Place the dipped rolls into an angel food pan (make sure to cover the bottom of the pan with several layers of aluminum foil or the butter will leak out and burn). You can also use a bundt pan, but will likely need to decrease the amount of rolls.
- Leave in a warm spot covered for 20 minutes to let the dough rise. (About double in size).
- Bake at 350° for 25-30 minutes. Pull up on a few rolls to make sure they are cooked and not doughy. The rolls should be golden brown. (Depending on your oven, you may need to bake longer.)
- Immediately after taking out of the oven, turn the rolls upside down on a plate and serve.
These rolls are the best when served warm.
If you are using an angel food pan, be sure to cover the bottom.
- Category: Bread
- Cuisine: American
Keywords: rolls, bread, cheese, onion, pullaparts