Preheat oven to 350F.
In a food processor, combine the Chebe mix and butter. Pulse until butter is completely incorporated into the dry mix.
Divide the ball of dough into four sections, and lightly flour your work surface. Roll one section into a long "snake" (approx. 18 inches) with your hands, using equal pressure rolling from the center out to the ends.
Now to form the shamrock rolls. Start by leaving enough dough for the stem, about an inch and a half. Then create a loop to the left and then another at the top. (See image above). Finally, create your third loop by tucking the remaining dough underneath the top loop. Place shamrock rolls on a cookie sheet, line with parchment paper.
Add 2 or 3 oz. of shredded Parmesan cheese, or a dairy free equivalent, to the ingredients for added flavor! Add the cheese in step 2.
If you do not have a food processor, you may mix the dough in an electric mixer (like a Kitchen Aid) or in a bowl with a fork and your hands (like the back of the package indicates).