Spray spring foam pan with cooking spray and place 18 Rhodes rolls, in the pan, 11 on the outside on the pan, 6 as the middle ring and one in the center of the pan, like pictured. Cover with a kitchen towel and set aside and let the rolls rise, 1 to 1 ½ hours.
Once the rolls have started to rise, cut the tops of the rolls into quarters, and follow the step by step directions.
Using a pair of kitchen or regular sharp pointed scissors cut each roll in half.
Then cut each half, like a crisscross cut, you then should have quarters.
You will want to do this as the rolls spread out a bit and all the Florentine Artichoke Dip to evenly cook over the rolls.
Once you have quartered each roll, replace towel and let it continue to rise for another 1 ½.
About 30 minutes before the rolls are done rising, make Florentine Artichoke Dip and preheat oven to 350 degrees.
Drain spinach, press between layers or paper towel to remove excess moisture. Combine spinach, artichoke hearts, cream cheese, parmesan, mayonnaise, and garlic and lemon juice in a medium mixing bowl and stir until well combined. Divide dip in half, leaving half of the mixture in the mixing bowl and the other half in a small oven safe bowl. Set the small bowl aside.
Preheat oven Place the remaining dip over the rolls, I like to use a tablespoon and place a dollop in the center of each roll, once I have done that I place the remaining mixture from the mixing bowl, in between the rolls. It should almost cover all the rolls, with a layer ½ inch thick of the dip.
Place in preheated oven, along with the small bowl of remaining dip and bake for 35 minutes.