Arrange frozen dough balls on a greased baking sheet as directed on the Rhodes instructions. Gently cover with greased parchment paper or plastic wrap. Allow rolls to rise for about 4-5 hours prior to baking. The warmer the area the better.
When rolls are doubled in size and almost ready to bake, preheat oven to 350 degrees and prepare browned butter.
In a medium saucepan over medium heat, melt the butter. Butter will begin to bubble, boil, and foam. Whisk the entire time, be careful not to burn. After a few minutes (about 10) the butter will begin to turn brown, and you'll notice brown bits will develop on the bottom of the pan. Continue to whisk, butter should smell nutty and amazing, and be brown!
Remove from heat once you reach the nutty brown stage. Whisk in the sage and garlic salt. Allow to cool slightly. Gently brush about 2/3 of the butter generously and evenly over the risen dough balls. Bake for 14-17 minutes or until golden brown. Once removed from the oven, cool for 5 minutes, and brush with remaining sage butter.
Best enjoyed fresh and warm or within the same day (but seriously...best when warm!)
The Rhodes dinner rolls can be found in the frozen dough section of most grocery stores. Make sure it is the raw frozen dough.
I highly recommend serving these fresh and warm from the oven. Because they are baked in the butter, a really nice buttery crust forms on the bottom of the rolls from soaking in, and it's glorious. But in all fairness...they're amazing after they are cooled too!
They make AMAZING Thanksgiving leftover sandwiches.