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Rosemary Pull-Apart Muffins

1 packageBridgford Frozen Parkerhouse Style Roll Dough, thawed*
½ cupmelted butter
1 tablespoonfresh rosemary (or 1 teaspoon dried)

Lightly grease a 12-cavity muffin pan (or use parchment cupcake liners set in each cavity); set aside. Divide each thawed roll dough piece into 4 pieces. Roll each piece into a ball. Dip each ball of dough in melted butter mixed with rosemary, then place 8 pieces of dough in muffin tin or liner.

Let rise in warm area until double in size. Bake in a preheated 375-degree oven for 15-20 minutes or until golden brown.

If using Bridgford Ready-Dough®, thaw two loaves, then cut/divide accordingly. (Each loaf is 16 oz.)

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