Seeded Pull-Apart Rolls

Lightly grease two, 8 or 9-ince round cake or pie pans. With floured hands, roll each thawed roll into a round ball. If using Bridgford Parkerhouse Rolls, place 12 balls of dough evenly spaced in each cake pan. If using Bridgford White Rolls, place 9 balls of dough evenly spaced in each cake pan. Brush each roll with melted butter and top each roll with one of the three toppings: sesame seeds, poppy seeds, and dried chives. Let rolls rise until double in size or until the rolls fill up the pan. Bake in preheated 375° oven for 20 minutes or until golden brown. Remove from oven and brush with melted butter. Remove from pan to cool on wire rack.