Sharyn L. Hill of Las Cruces, New Mexico, won the top prize in the 2010 Rhodes' Family Favorites Recipe Contest with this creation.
6 frozen Rhodes Texas White Rolls, thawed but still cold
1 egg white, lightly beaten
1/2 cup finely chopped pistachios
6 tablespoons raspberry preserves
1 cup powdered sugar
2 to 3 tablespoons tangerine or orange juice
1 tablespoon butter, melted
1/2 teaspoon vanilla extract
1. Heat oven to 350°F. Flatten each roll into 3-inch round; place on large baking sheet sprayed with cooking spray. Cover with plastic wrap sprayed with cooking spray; let rise until doubled in size.
2. Brush tops of rolls with egg white. Place pistachios on plate; dip rolls, top-side down, in pistachios, patting gently to adhere. Return rolls to baking sheet. With scissors or knife, make 5 (3/4-inch-deep) cuts evenly around outside edge of each roll to resemble flower petals. With fingertips or back of spoon, make indentation in center of each roll; spoon 1 tablespoon preserves into each indentation.
3. Bake 18 to 20 minutes. Remove from baking sheet; cool completely on wire rack.
4. Meanwhile, combine all remaining ingredients in medium bowl until smooth; drizzle over cooled rolls.
6 servings