Instructions: Finely chop parsley; melt butter and stir in parsley and garlic salt. Dip rolls once in seasoned butter, then into cheese. Arrange in vertical rows

(standing on end) in a 12 cup Bundt pan or round mold. Bake at 350 F for 30 minutes. Let rest in pan 5 minutes, then turn out onto a serving platter.

Remove excess butter drips if necessary. Serve immediately.

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