Wednesday, October 29, 2008


This is a must-have on our Thanksgiving table. The recipe calls for frozen rolls from the grocery store (and those work well) but if you have time and want to make these two recipes extra delicious, I suggest you use Mrs. Bateman's Hot Rolls.

Garlic Pull Aparts

One package Rhodes frozen rolls, thawed.
One stick butter (not margarine).
Garlic powder
Parsley flakes
Nature's Seasonings (This is a seasoning blend from Morton salt. Look for a bright yellow label on the jar.)

Melt the butter. Mix the dry ingredients in a small bowl. Amounts vary each time I make these. Don't worry about proportions. Roll each roll in butter, and then dip them in the dry ingredients. They don't have to be completely covered in the herbs, just make sure some is on each roll. Pile them in a bundt pan till the pan is about 1/2 full and then put the rest in a cake pan, if needed. Pour any leftover butter over the rolls. Let rise in a warm place till doubled. Cook in a 350 degree oven for about 20-30 minutes, depending on how many rolls you used. Check often. Turn upside down on a platter and "unmold" the rolls. If all goes well, you will have a golden mountain of bread ready to "pull apart.". MmmmMmmmm! Fabulous! Come to think of it, these would be great with pizzaa soup!

Lemon Pull-Aparts

I saw this one over at
Bits and Odd Pieces of Mindy's Kingdom and totally copied! But I love our old standby so much that I was quite sure I would love this new pull-apart as well! The picture is of the pan I just pulled from the oven and drizzled with glaze.


12 Rhodes Dinner rolls, thawed but still cold
Zest from 2 lemons
1/2 Cup sugar

1/4 Cup butter

Mix the lemon zest with the sugar. Cut rolls in half and place in a 9 x 13 pan that you have greased, cut sides down. Drizzle the 1/4 cup of butter over the rolls. Sprinkle the lemon zest/sugar mixture on top, reserving 1/2 of the mixture to sprinkle on right before baking. Let the rolls rise until double in size. Sprinkle on remaining zest sugar. Bake at 350 for 20-25 minutes. Remove pan from oven and let cool.


2 Cups powdered sugar
2 TBL butter, melted
Juice from your 2 lemons
Combine glaze ingredients and mix well. Drizzle over the pull aparts.

(I thought there was too much glaze. I think half of this would be plenty, so next time I'll cut the amts. in half and use the lemon juice from one lemon in something else.)

Mindy says, "Get 2 forks and split the entire pan with someone
." I agree. These are great, especially when warm. The only problem was that it was nearly impossible to eat just one. I am going to try this with oranges next and see how that turns out.


  1. I remembered reading about these garlic pull aparts, but could not for the life of me remember where it was I'd read it. I made some homemade bread dough to make these for Thanksgiving. But since I couldn't find the recipe, I ended up making regular rolls.

    Thank-you for posting this recipe. I will have to try again.

  2. I have got to try the savory ones! You make them sound so very good!!

    I wanna try the others with lime.