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20 Rhodes Texas Rolls or 30 Rhodes Dinner Rolls, thawed to room temperature
1/2 cup butter, melted
1 to 2 cups grated Asiago Cheese
Dried parsley, if desired
Stretch and roll each Texas roll or 1 1/2 dinner rolls combined until about 14-inches long (rolls will relax and end up being about 11-inches long). Dip each one in butter and place horizontally on an 11 x 17-inch jelly roll pan. Drizzle any remaining butter over rolls. Sprinkle cheese over top and then parsley, if desired. Cover with plastic wrap and let rise until double in size, about 45-60 minutes. Remove wrap and bake at 350°F for 20-25 minutes. Cover with foil last 5-10 minutes of baking if necessary to prevent cheese from over browning. Serve warm.
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