Bread. Such a simple staple. Whether its the basket of rolls on your restaurant table or the fresh loaf you picked up from the farmers market on Sunday bread just…goes with everything.
That said, I don’t eat a lot of bread. So I tend not to make many special recipes for dinner rolls, biscuits and the like. But this week I decided to get a little fancy and whip up a fun pull-a-part roll.
Like monkey bread, only not sweet, these rolls utilize defrosted Rhodes dinner rolls cut into quarters.
The quarters are then dipped into a savory butter, garlic, herb and parmesan mixture and piled into muffin tins.
A quick 12-14 minute oven stay and these puppies are ready to be had! Warm, full of flavor and fun to pull apart 
We had these with a pasta dish (which I’ll share that with you next week) but you could easily change up the spices to pair them with other main dishes.
Parmesan & Garlic Monkey Bread
Source: Life as a Lofthouse
18 frozen Rhodes Dinner Rolls, thawed
6 Tablespoons butter, melted
3 cloves Garlic, minced
2 Tablespoons dried parsley flakes (I used a little less)
1/4 cup grated Parmesan Cheese, plus 2 Tablespoons for sprinkling on top
Thaw the frozen Rhodes dinner rolls according to package directions.
Cut each roll into 4 pieces and set aside.
Spray a 12 cup muffin tin with cooking spray.
In a large bowl combine the rest of the ingredients.
Place 6 of the roll pieces into the butter mixture and coat.
Place coated roll pieces into one muffin tin.
Repeat the process until all 12 muffin tins are full.
Sprinkle the tops of the rolls with the remaining 2 tablespoons of Parmesan cheese.
Bake at 400 degrees for 12-14 minutes or until rolls are golden brown.
Serve warm.
