Place 5 or 6 frozen Rhodes rolls in a large buttered cast iron skillet. Cover the skillet with saran wrap loosely to give the rolls room to rise. Make sure and spray non-stick cooking spray on the inside of the saran wrap so when the rolls rise, they don't stick to it. Let rolls rise for about 5 hours, give or take depending on how warm your kitchen is. I don't like using the quick 1 and a half hour method. Preheat oven to 350, pour a little melted butter over each roll. I like to pour because if you are too rough with a brush you can make the rolls drop. Chop up one large sprig of rosemary and sprinkle over rolls before putting them into the oven. Bake the rolls to directions on Rhodes bag. You want them to be golden. When you pull them out you can butter them again or just cut them in half and butter them. Enjoy!
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