Creating these delicious pull apart Semi Homemade Butterflake Dinner rolls is a snap with store bought frozen dinner rolls. No more hours of prep. PLUS! These easy to make dinner rolls can be made in advance, waiting to be baked!

My Favorite Frozen Yeast Dinner Rolls

Semi Homemade Swirl Dinner Rolls — The easiest store bought yeast dinner rolls to work with are the Rhodes bake and serve. They are easy to maneuver into a shape and have great flavor.

How to Make Semi Homemade Butterflake Dinner Rolls

DIRECTIONS (full printable recipe below)
- coat a muffin tin with non stick cooking spray
- place frozen rolls in the muffin cups
- cover with a towel and place in a warm draft free area to thaw (about 1 hour)
- using kitchen scissors, make four deep cuts, leaving the bottom of the roll attached
- cover with a towel and place back into the draft free warm area
- let rise until double in size (about 3 hours)
- bake 350°, 15-20 minutes

How to Make Semi Homemade Dinner Roll Ahead

FREEZER: Thaw the dinner rolls, roll and shape. Place them in the muffin cups, Let them rise about partway—just until starting to puff, but not ready to bake.. Make sure the muffin cups have been sprayed with non stick cooking spray. Once the rolls are frozen solid, pop them out of the muffin cups and place in a freezer safe bag. Label and date. UNBAKED ROLLS CAN BE KEPT FROZEN FOR ABOUT A MONTH, after which the yeast starts to have trouble rising the dough after thawing.

THE DAY BEFORE BAKING: Remove shaped rolls from the freezer, place them back in the muffin tin (sprayed with non stick cooking spray). Cover and let them thaw overnight in the refrigerator.

READY TO BAKE: When ready to bake, remove the pan of rolls from the refrigerator and let them finish proofing at room temperature. This will take a little longer than usual, about an hour. The rolls may still be cool to the touch, but when they have obviously proofed, they’re okay to bake. Bake as usual.

REFRIGERATOR: This is done BEFORE the rise and just after they have been shaped. Cover, and put into the refrigerator.

READY TO BAKE: Take the rolls out of the refrigerator about an hour and a half before you want to bake them and let them rise until puffy. It’s okay if they’re still a little cool to the touch; as long as they’ve puffed up, they’re ready to bake. Bake as usual.

MORE SEMI HOMEMADE DINNER ROLL RECIPES

TWIST DINNER ROLLS 2. CLOVERLEAF DINNER ROLLS 3. S-SHAPED DINNER ROLLS 4. KNOT SHAPED DINNER ROLLS 5. SWIRL DINNER ROLLS 6. CHECKERBOARD DINNER ROLLS

RECIPES MADE USING RHODES FROZEN DINNER ROLLS

KOREAN BEEF POCKETS 2. MINI EGG SALAD SLIDERS 3. SEMI HOMEMADE FLATBREAD TOSTADAS

Your Choice

Dazzling Butterflake Dinner Rolls

Say good-bye to the hours of kneading and preparing those picture perfect yeast rolls. Now you can get the “perfect” roll with some easy to follow steps.

Ingredients

frozen yeast dinner rolls (the amount depends on you) I used Rhodes Yeast Dinner Rolls

Instructions

Spray a muffin tin with non stick cooking spray.
Place frozen rolls in the muffin cups.
Cover with a towel and place in a warm draft free area to thaw (about 1 hour).
You want the dough to still be cold.
Using kitchen scissors make four deep cuts, leaving the bottom of the roll attached.

Optional: Brush butter into each cut.

Cover with a towel and place back into the draft free warm area.
Let rise until double in size (about 3 hours).
Preheat oven to 350 degrees.
Bake for 15 - 20 minutes or until golden brown.

How to Make Dinner Rolls Ahead:

FREEZER: Thaw the dinner rolls, roll and shape. Place them in the muffin cups, Let them rise about partway—just until starting to puff, but not ready to bake.. Make sure the muffin cups have been sprayed with non stick cooking spray. Once the rolls are frozen solid, pop them out of the muffin cups and place in a freezer safe bag. Label and date. UNBAKED ROLLS CAN BE KEPT FROZEN FOR ABOUT A MONTH, after which the yeast starts to have trouble rising the dough after thawing.

THE DAY BEFORE BAKING: Remove shaped rolls from the freezer, place them back in the muffin tin (sprayed with non stick cooking spray). Cover and let them thaw overnight in the refrigerator.

READY TO BAKE: When ready to bake, remove the pan of rolls from the refrigerator and let them finish proofing at room temperature. This will take a little longer than usual, about an hour. The rolls may still be cool to the touch, but when they have obviously proofed, they're okay to bake. Bake as usual.

REFRIGERATOR: This is done BEFORE the rise and just after they have been shaped. Cover, and put into the refrigerator.

READY TO BAKE: Take the rolls out of the refrigerator about an hour and a half before you want to bake them and let them rise until puffy. It's okay if they're still a little cool to the touch; as long as they've puffed up, they're ready to bake. Bake as usual.

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Semi Homemade Butterflake Dinner Rolls

My Favorite Frozen Yeast Dinner Rolls

How to Make Semi Homemade Butterflake Dinner Rolls