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© Meredith Corporation. All rights reserved. Used with permission.
Thaw dough according to package directions. Grease a large baking sheet; set aside. In a small bowl, stir together Parmesan, cornmeal and fennel seed; set aside.
Divide dough into 12 equal pieces. Gently shape each piece into a ball by pulling dough and pinching underneath. Place balls 2 to 3 inches apart on the prepared baking sheet. Using kitchen shears, cut two deep snips to form an "X" shape in the top of each bun. Continue as directed.
Cover with waxed paper and let rise in a warm place for about 30 minutes or until nearly doubled in size. Gently brush with melted butter and sprinkle with cheese mixture.
Preheat oven to 375°F. Bake, uncovered, for 10 to 15 minutes, or until golden. Transfer rolls to a wire rack. Cool slightly before serving.