Magelby's Parmesan Rolls

from kara's kitchen & homebased mom

18-24 frozen Rhodes rolls

1/4 cup mayonnaise

1/4 cup melted butter

1/4 cup Parmesan cheese

Garlic salt

Dried parsley

Combine the mayo and the melted butter. Dip the tops of the rolls in the butter mixture, then in the parmesan cheese. Place in greased muffin tins, cheese side up. Let rise according to package directions (usually about 5 hours). Sprinkle rolls with garlic salt and parsley. Bake at 350° for about 18 minutes.



Notes:

-You can dip the rolls while they are still frozen, or after they have thawed. Just make sure they end up doubled in size before you bake them.
-When I made these, I didn't follow the directions closely and I rolled the entire roll in the butter mixture and cheese instead of just the tops. I only got 18 rolls, but if you only roll the tops, you should get more.

-Some of my boys are not fond of parmesan cheese, but they couldn't get enough of these!

-I used freshly grated parmesan cheese, not the stuff in the green can. Not sure how that would work.