This recipe was made at the Ward Preparedness Activity.
20 Rhodes Dinner Rolls - thawed
1 packet dried onion soup mix
2 c. cheddar cheese - grated
1/2 c. butter - melted
Thaw rolls until soft but still cold. Melt 1/4 c. butter in 12" dutch oven. Cut each thawed roll into 4 pieces; roll half the pieces in the melted butter and leave in the bottom of dutch oven. Sprinkle rolls with half of the dried onion soup mix. Top with half the cheese. Place remaining 1/4 c. butter on top. Cover with lid and let rise until double.
Bake approx. 45 minutes at 350 (or longer until done). To reach this temperature in your 12" dutch oven, place 16 coals on the top and 7 on the bottom. Take heat off the bottom after 20-25 minutes to avoid burning.
***Variation - Could add 6 pieces of crumbled bacon***