Start by thawing a loaf of Rhodes Bread dough until room temperature. Dust the countertop with some flour and roll the dough into a 15" circle.
Cut into 6 equal wedges. Using kitchen shears snip the wide end of the wedge about 4 times, just about 1" deep. (This will be the feathers.) Carefully lay each snipped wedge into a greased muffin tin as shown. (Just use every other opening so they will have room to "grow.") If you want, you can use a toothpick to make the "eyes" at the pointed end.
Allow to rise about 30 minutes or until the little Turkeys are plump!
Bake at 350°, about 15 minutes or until golden. Brush with melted butter if desired and serve at your Thanksgiving dinner. The kids will love them! I loaf makes 6 Turkey Rolls.