Start with 1 log of Rhodes frozen white bread dough, and let it thaw. To do this either: 1) place 1 loaf in a plastic bag and put it in the fridge early in the morning, 2) place 1 loaf in a plastic bag and set it out on the counter at lunchtime, or 3) place 1 loaf on a plate and microwave defrost it about an hour and a half before you want to serve. Use the defrost setting in the microwave for about 6 minutes, stopping to check and rotate it every 2 minutes. You just want the dough thawed enough to be able to spread it out. It doesn’t need to have risen any (although it’s just fine if it does). If you want to use homemade dough, you’ll need to mix it up and let it go through a first rise.
Flour your work surface and roll the dough into a rectangle shape. It will take a little coaxing; that’s ok. Just roll and stretch it until it’s rectangular. Then spread 2 tablespoons of melted butter across the dough, sprinkle with garlic salt, and top with about a cup of shredded cheese. I used a mix of mozzarella and cheddar, and perhaps used a bit more than a cup, which made very cheesy rolls.
At this point, roll the rectangle up into a tight log and pinch to keep it closed. Use a sharp knife to cut it into 8 pieces, and place them in greased a 8 or 9 inch circle cake pan.
Cover with a towel and let rise at room temperature for 45 minutes. (If you’re really in a rush, you can pop them in a warm oven for half that time.) They should be getting friendly at this point.
In the meantime, preheat the oven to 350 degrees. Bake the rolls for 25-30 minutes, until they have some nice browning on top. You want them AT LEAST as brown as you see in these photos, otherwise the inside will not be fully cooked. I like to let them rest just a few minutes before serving so they don’t squish when you pull them out of the pan, but definitely serve them while they are still warm for the best melty cheese experience.