Ingredients
12 Rhodes Dinner Rolls or 12 Rhodes Texas Rolls, thawed but still cold
2 tablespoons butter, melted
12 pecan pieces, for stems
Preparation
Shape each dinner or Texas roll into a slightly flat ball. Using scissors, make 6 to 8 cuts, equally spaced, around the outside of each ball about 1/2- inch deep. Using the handle of a wooden spoon, poke a deep hole into the top of each pumpkin shaped roll. Place on a sprayed baking sheet and cover with sprayed plastic wrap. Allow to rise until almost double. Remove wrap and re-poke stem hole. Bake at 350°F 15-20 minutes or until golden brown. Remove from oven and brush with butter. Insert pecan pieces into pumpkin rolls for stems.
