Lay out 15 – 18 frozen Rhodes dinner rolls on a baking sheet lined with parchment paper. Thaw until the rolls are soft, but still cold.
While the rolls are thawing, cut the bacon into bite size pieces and cook in large skillet over medium heat.
Cook the bacon for 7 - 10 minutes or until the bacon is cooked, but not crispy. Drain on paper towels.
Cut the thawed rolls into fours and set aside. Grease a 5 x 13 inch loaf pan with olive oil (you can also use a Bundt pan or tube pan).
Layer half of the rolls on the bottom of the pan. Sprinkle half of the ranch dressing over the rolls; add half the cheese and half of the bacon. Repeat second layer with the remaining ingredients.
Spray a piece of plastic wrap with non stick spray and lightly cover the top of the pan. Place pan in a warm place and let rise for one hour.
Preheat oven to 350 degrees. Remove plastic wrap and bake for 25 - 30 minutes or until golden brown on top and the bacon pieces are crisp.