1 3-lb. package frozen-dough yeast dinner rolls
1 jar Persimmon Hill Farm Persimmon Butter or Apple Butter
6 T butter, melted
1 cup powdered sugar
2 T milk
Spread frozen-dough dinner rolls on a pan sprayed with cooking spray, then spray the rolls and cover with plastic wrap. Allow to thaw for several hours. You can also thaw these in the refrigerator overnight. When they are soft, pull the dough apart and roll into smaller rolls, about the size of a walnut. Prepare two loaf pans or a large bundt pan by spraying with pan spray. Place the melted butter and the Persimmon Butter or Apple Butter in small bowls. Roll each dough ball in the melted butter, then in the Persimmon Butter or Apple Butter. Layer these in the loaf pans or the bundt pan. Mix together any remaining butter and Persimmon Butter and pour over the dough in the pan. Cover loosely with plastic wrap and allow to rise in warm place until double, about 2-3 hours. Carefully pull away the plastic wrap. Bake uncovered at 350 degrees for about 30 minutes, until top is puffed and lightly browned. Let cool for about 5 minutes, then invert onto a plate, if desired, or you can leave the bread in the pan and let guests serve themselves by pulling-apart chunks directly from the pans. Prior to serving: stir enough milk into the powdered sugar to make a glaze, stirring with a fork until lumps are gone. Pour the glaze into a small, square plastic bag and cut a small slice off the corner of the bottom of the bag to drizzle over the top of the bread. Serve warm.
