from: Jenn@eatcakefordinner
12 frozen Rhodes rolls or 1 batch of 30 Minute Rolls
3 Tbl. melted butter
1/2 cup sugar mixed with 1 Tbl. cinnamon
Glaze:
2 Tbl. melted butter
1 c. powdered sugar
a little milk
1 tsp. vanilla extract
If using Rhodes frozen dough: Take frozen rolls and dip tops in melted butter and then in cinnamon and sugar mixture, place sugar side up in 9x13 pan. Repeat with remaining dough. Spray a piece of saran wrap with cooking spray and cover rolls. Allow to rise for about four hours. Bake at 350 degrees for about 10-15 minutes. Drizzle glaze over warm rolls.
If using 30-Minute Rolls: Make dough according to recipe instructions. After rolling into balls, dip the tops into melted butter and then into cinnamon sugar mixture. Place sugar side up on greased cookie sheet. Let raise about 15 minutes. Bake at 400 degrees for 10 minutes or until browned. Remove from oven and drizzle with glaze.
Glaze: Whisk together all ingredients until nice and smooth, adding milk until it reaches desired consistency.
30 Minute Rolls
adapted from: Real Mom Kitchen
1 c. plus 2 Tbl. warm water
1/3 c. vegetable oil
2 Tbl. active dry yeast
1/4 c. sugar
1/2 tsp. salt
1 egg
3 1/2 c. all-purpose flour
Preheat oven to 400 degrees. In the bowl of a stand mixer, combine warm water, oil, yeast and sugar; let rest for 5-10 minutes or until frothy and bubbly. With a dough hook, mix in salt, egg and 2 cups of flour until combined. Add remaining 1/2 cup flour at a time (dough will be sticky). Spray your hands with cooking spray and shape the dough into 12 balls. After shaped, place on lightly greased cookie sheet and let rest for 10 minutes. Bake for about 10 minutes or until tops are lightly golden. Yield: 12 good-sized rolls.