Parslied Cloverleaf Rolls

  • 1 (16-ounce) bag frozen Parker House–style roll dough, thawed, Bridgford®
  • 1/2 cup butter, melted
  • 1/4 cup dried parsley flakes
  1. Lightly grease muffin pans. Cut 24 rolls in half. With lightly floured hands, roll each dough half into a ball. Place 3 dough balls in each muffin tin cup. Brush with melted butter, and sprinkle with parsley flakes. Let rise in a warm place (85°), free from drafts, for 2 to 3 hours, or until doubled in size. Preheat oven to 375°.
  2. Bake for 16 to 22 minutes, or until golden brown. Remove from pan, and let cool completely on wire racks.
  • Yields: 16 rolls
  • Preparation Time: 20 minutes, Rise Time: 3 hours, Bake Time: 22 minutes

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