Prep Time: 10 min.

Bake Time: 20-25 min.

Servings: 10-12

Difficulty: Beginning

Ingredients

12 Rhodes White Dinner Rolls, dough thawed but still cold
zest from 2 whole lemons
1/2 cup sugar
1/4 cup butter, melted

Citrus Glaze:
1 cup powdered sugar
1 tablespoon butter, melted
2 tablespoons fresh lemon juice

Instructions

Mix lemon zest with sugar. Cut rolls in half and place in a 12-inch sprayed deep dish pizza pan or 9×13-inch sprayed baking pan. Drizzle 1/4 cup melted butter over rolls. Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking. Cover with sprayed plastic wrap. Let rise until double in size.

Remove wrap. Sprinkle on remaining mixture. Bake at 350 degrees F 20-25 minutes. Remove immediately from pan and place on cooling rack.

Combine glaze ingredients and mix well. Drizzle over pull-aparts.

Ingredients

3 Rhodes White Dinner Rolls, dough thawed but still cold
Zest from half a lemon
2 Tbsp sugar
1 Tbsp butter, melted

Citrus Glaze:
1/4 cup powdered sugar
1 teaspoon butter, melted
1 1/2 teaspoons fresh lemon juice

Instructions

Mix lemon zest with sugar. Cut rolls in half and place 3 pieces of dough in each ramekin or any two small dishes that can be baked in. Drizzle melted butter over rolls. Sprinkle with lemon zest/sugar mixture, reserving 1/2 of mixture to sprinkle on just before baking. Cover with sprayed plastic wrap. Let rise until double in size.

Remove wrap. Sprinkle on remaining mixture. Bake at 350ºF 12-14 minutes. Remove immediately from pan and place on cooling rack.

Combine glaze ingredients and mix well. Drizzle over pull-aparts.