A few weeks ago, at the Thanksgiving Point Farmer Market (ok, so that’s not really true – at the first one in August there was ONE farmer with produce, later weeks have had several more) the Rhodes Bread truck showed up. I suckered up and bought a book – they were only $5, had tons of easy and quick recipes, and I wanted the official recipe for the famous Butterscotch Bubble Loaf. Tonight, I tried a few butterflake rolls. My husbands family has a favorite bakery in Bakersfield, CA, Smiths Bakery. He said tonight that these are at least as good as Smiths, if not better.
12 Rhodes Texas rolls, thawed but still cold
(By the way, we used the normal sized dinner rolls and they were the perfect size.)
Spray muffin tins with non-stick cooking spray. With scissors, make 4 or 5 deep cuts into each roll cutting nearly to the bottom. Squeeze butter into each slice and place rolls in muffin cups. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350 for 15-20 minutes. Immediately place on cooling rack.