1 (16 ounce) bag frozen Parker House–style roll dough thawed
1⁄2 cup butter melted
1⁄4 cup dried parsley flakes
Lightly grease muffin pans. Cut 24 rolls in half. With lightly floured hands, roll each dough half into a ball. Place 3 dough balls in each muffin tin cup. Brush with melted butter, and sprinkle with parsley flakes. Let rise in a warm place (85°), free from drafts, for 2 to 3 hours, or until doubled in size. Preheat oven to 375°.