Serves: 4
Total Calories: 162
Yield: 4

4 Rhodes White Texas Rolls or Rhodes Dinner Rolls, thawed but still cold
1 egg, beaten

For the body of the fish, press 2 rolls together. Shape them into a flat football and place on a sprayed baking sheet. Cut another roll in half. Flatten each half into an almond shaped tail fin. Place on back end of Flounder. Cut last roll in 4 pieces, one slightly larger than the other 3. The larger piece will be the lower fin. Form into a teardrop shape and place wide end on bottom of Flounder. Roll another piece into a ball for the mouth and press thumb deeply into the middle. Put mouth in place.Divide another piece in two, forming a large ball and a small ball. Press the large ball with thumb to form an eye socket. Place on Flounder and put the small ball in the socket. The last piece of dough is the top fin. Shape it into a tall triangle. Lay the triangle in place on its side, with wide base in front and tip in the back. Cut two wedges out of the top of the fin. With a knife, cut 3 deep vertical rows into the body of the flounder. Brush with egg, let rise for 20-30 minutes. Reshape mouth hole with thumb just before baking. Bake at 350°F 20 minutes or until golden brown.

Nutritional Facts:

Serves: 4
Total Calories: 162
Calories from Fat: 37

More Recipes from the Rhodes Bake-N-Serv Cookbook Cookbook:
Alphabet Breadsticks
Autumn Leaf
Baby Gator
Breadstick Blossoms
Bunny Buns
Cinnamon Roll Snail
Dinner Roll Doves
Dog in a Dog
Ducky Dinner Rolls
Egg Nest
Flounder Dough Sculpture
Frog
Raspberry-Pistachio Blossoms
Rudy Reindeer
Spider Dip Bowl
Teddy Bear
Tommy Turtle
Veggie Rabbit Dip Bowl