My mom can make bread. I, however, haven't quite figured it out. I've tried and I've failed. So now when I find a recipe that needs some sort of bread dough, I tend to steer clear of it. Well... except if I can use Rhodes rolls in its place.

Until I browsed through Rhodes' Home Baked recipe book, I hadn't really given much thought to all the things you can do with Rhodes rolls. Oh, you can use the dough for pizza?! Of course! Why didn't I think of that?

This recipe book is great! Recipes are easy to follow with plenty of step-by-step photos to help you get it right. One of my favorite recipes is the Butterscotch bubble loaf. We call them sticky buns in my house. My mom makes it for special breakfasts, like Christmas & Easter. Sticky buns but a big smile on my face.

I love celebrating this time of year (and summer) with lemons. In fact, if I could have lemons as part of every course of every meal, I would. I. LOVE. LEMONS! Eating good lemon-y foods make my soul happy and this recipe is no exception. It's pretty similar to the orange roll, but worlds better. Would you like a virtual taste test? Here we go:

• L E M O N   P U L L - A P A R T S •

For the rolls, you will need:

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

Mix lemon zest with sugar.

Cut rolls in half.

Place rolls in a 12" sprayed deep dish pizza pan or a 9x13" sprayed baking pan. I used a 9x9 deep dish pan & it worked out beautifully.

Sprinkle with lemon zest/sugar mixture, reserving 1/2 of the mixture to sprinkle on just before baking.

Drizzle melted butter over rolls. Cover with greased plastic wrap. Let rise until double in size. Remove wrap. Sprinkle on remaining mixture. Bake at 350º F for 20-25 minutes. I put the pan in the oven right as I turned it on & baked it for 20 minutes & it was done. My oven might run a little hot. Remove immediately from pan & place on cooling rack. This was a tad tricky, I inverted the pan to a plate then inverted the plate onto another plate so that the rolls would be right-side up. It was a tad messy doing this, so I would do all that over the sink next time.

Glaze ingredients:

• 1 cup powdered sugar
• 1 tablespoon butter, melted
• 2 tablespoons fresh lemon juice

Combine glaze ingredients & mix well. Drizzle over pull-aparts. Serve. 

I love how this turned out! It's so tasty, light and zippy!

I'll definitely be making this again as I typically have all of these items on hand at any given day. Perfect for a low-stress dessert or brunch item. Next time, I'm going to add chopped pecans in with the rolls & chopped strawberries in the glaze. Maybe creme fraiche? I think that'll be divine. What "extras" would you add to this recipe?

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