Lightly grease two, 8 or 9-inch round or square cake or pie pans. With floured hands, roll each thawed roll into a round ball. If using Bridgford Parkerhouse Style Rolls, place 12 balls of dough evenly spaced in each cake pan. If using Bridgford White Rolls, place 9 balls of dough evenly spaced in each cake pan. Brush each roll with melted butter. Let rolls rise until double in size or until the rolls fill up the pan. Bake in a preheated 375° oven for 20 minutes or until golden brown. Remove from oven and brush with additional melted butter.