Serves: 12
Total Calories: 150
Yield: 12
Using 1 Texas roll (or 2 dinner rolls combined into a ball), make 4 or 5 deep cuts into each roll with scissors, cutting nearly to the bottom. Brush butter or squeeze margarine into each cut and place rolls in sprayed muffin cups. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown.
This Butterflake Roll recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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