Rhodes Video Recipe Box

Toffee Sweet Rolls

Thu, 8 May 2008 14:32:46 -0600

This Mother’s Day, let mom wake to the aroma of warm Toffee Sweet Rolls baking in the oven!

12 Rhodes Dinner Rolls, thawed to room temperature 6 tablespoons butter, softened 1 teaspoon cinnamon 1/3 cup toffee bits

Icing: 2 tablespoons butter, melted 1 cup powdered sugar 4 to 5 teaspoons milk 1/2 teaspoon almond flavoring

Spray counter lightly with non-stick cooking spray. Roll combined rolls into a 14x14-inch square. Cover with plastic wrap and let rest about 10 minutes. In a small bowl, combine butter, brown sugar and cinnamon until light and fluffy. Stir in toffee bits. Remove wrap from dough and spread evenly with butter, brown sugar mixture. Roll up jelly roll style. Using a sharp knife cut into 12 equal slices. Place cut side down in a sprayed 9x13-inch baking pan. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 20 minutes or until golden brown. In a small bowl combine icing ingredients and mix until smooth. Drizzle over warm rolls.

Chopped Jalapeno Cheese Bread

Thu, 1 May 2008 15:38:37 -0600

Celebrate Cinco De Mayo with this cheesy Chopped Jalapeno Bread fresh from your oven.

18 Rhodes™ Dinner Rolls, thawed to room temperature
1 1/2 cups grated sharp cheddar cheese
2 jalapeno peppers, seeded and chopped
1/2 bunch cilantro, chopped
1 teaspoon garlic salt

Place rolls on a bread board. Top with cheese, jalapenos & cilantro. Sprinkle with garlic salt. Chop everything together, with a knife and knead with hands until ingredients are well mixed into rolls. Shape into a large round loaf. Place loaf on a large sprayed baking sheet. Cover with sprayed plastic wrap. Let rise until double. Remove wrap and bake at 350°F 25-30 minutes.

White-N-Wheat Braided Bread

Mon, 28 Apr 2008 07:57:07 -0600

Braided white-over-wheat or wheat-over-white, this clever home-baked bread adds a fun twist to sandwiches.

1 Loaf Rhodes™ White Bread Dough, thawed but still cold 1 Loaf Rhodes™ 100% Wheat Bread Dough, thawed but still cold

Twisted Loaf:  Cut a loaf of white and a loaf of wheat in half. Take one white half and one wheat half and roll each one into a 10-inch rope. Twist the two together and place in a sprayed 8 1/2x4 1/2-inch bread pan. Repeat with remaining two halves. Cover with sprayed plastic wrap and let rise until 1-inch above the pan. Remove wrap and bake at 350°F 25-30 minutes.  Braided Loaf: Cut a loaf of white and a loaf of wheat in thirds. Roll each third into a 12-inch rope. Braid one loaf with 2 white and 1 wheat rope and the other loaf with 2 wheat and 1 white. Place in a sprayed 8 1/2x4 1/2-inch bread pan. Cover with sprayed plastic wrap and let rise until 1-inch above the pan. Remove wrap and bake at 350°F 25-30 minutes.

Crab Empanadas

Fri, 18 Apr 2008 09:05:31 -0600

Crab Empanadas are a fun new way to use frozen dough. Delicious ingredients all wrapped up for you to enjoy.

8 Rhodes ™ Dinner Rolls, thawed to room temperature
2-6 oz cans crab, well drained
1 medium size tomato, diced
2 teaspooons finely chopped cilantro
1 teaspoon salt
1/2 teaspoon pepper
grated zest & juice of 1 lime
1/2 jalapeno pepper, seeded & finely chopped
1 egg white, beaten

Flatten each roll into a 5 to 6-inch circle. In a bowl, combine crab, tomato, cilantro, salt, pepper, lime zest, lime juice and jalapeno pepper. Toss together lightly. Divide crab mixture equally and spoon onto one half of each circle. Moisten edges of dough with water and fold over like a turnover. Crimp edges, with a fork, to seal. Cut 2 small slits in the top of each empanada. Place on a sprayed baking sheet. Brush with egg white. Bake at 350°F 15-20 minutes or until golden brown.

Crustworthy Meatloaf

Thu, 10 Apr 2008 14:57:58 -0600

Bonnie from Utah submitted this unique meatloaf inside a loaf recipe that’s as fun to slice and serve as it is delicious!

1 Loaf Rhodes™ Bread Dough or 12 Rhodes™ Dinner Rolls, thawed to room temperature
2 eggs beaten
1 1/2 pounds lean ground beef
1 1/2 cups bread crumbs
8 ounces Cheese Whiz
3/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper

Place dough in the refrigerator while you make the meatloaf (remove to counter 20 minutes before meatloaf is done).
Reserve 1 tablespoon beaten egg for glaze. Combine remaining ingredients in a bowl and mix well. Press mixture into an 8 1/2x4 1/2-inch bread pan. Bake at 350°F 45 minutes. Remove from oven and drain. Remove from pan and set aside to cool.
After you take the meatloaf out of the oven, spray counter lightly with non-stick cooking spray. Roll loaf or combined rolls into a 10x15-inch rectangle. Cover with plastic wrap and let rest for 15-20 minutes while meatloaf cools. Remove wrap and place baked meatloaf in center of dough. Fold dough around and over meatloaf to completely enclose. Place seam side down on a sprayed baking sheet. Cut some small vents in the top with a sharp knife. Brush with reserved egg and bake for an additional 30 minutes. Serve warm with ketchup or BBQ sauce.*

*Substitute your own favorite meatloaf recipe, if desired.

Bananas Foster Medallions

Fri, 4 Apr 2008 13:45:46 -0600

The original Bananas Foster recipe was created in 1951 by Paul Blangé for Brennan's Restaurant in New Orleans. Rhodes’ version of this classic dish is simply delicious—especially when topped with rich vanilla ice cream!

12 Rhodes™ Dinner Rolls, thawed to room temperature
5 tablespoons butter
1/2 cup brown sugar
3 bananas, cut into 1/2-inch chunks
1 egg, lightly beaten
oil for deep frying

Preheat oil to 350°F, enough that the 3-inch medallions can float freely. Spray counter lightly with non-stick spray. Cut each roll in half and flatten each half into a 3-inch circle. Cover with plastic wrap and let rest. Melt butter in a skillet. Add brown sugar and heat to a low boil. Cook at this temperature for five minutes, stirring constantly (butter and sugar may not combine completely). Add bananas and continue to cook at a low boil. Mixture will be thin. Stir constantly until mixture thickens. Remove from heat to cool. Remove wrap from dough circles. Brush 12 of the circles, around edges, with the beaten egg. Divide cooled banana filling equally between the remaining 12 dough circles. Top with the 12 egg washed dough circles, egg washed side down, and pinch together to seal completely. Before deep frying pinch edges together once more. Fry in small batches until deep golden brown on both sides. Place on a rack to drain. Serve warm with vanilla ice cream, if desired.

Cheese Stuffed Focaccia

Thu, 27 Mar 2008 09:55:42 -0600

Stuffed with seasoning and three kinds of piping-hot cheeses, this Cheese Stuffed Focaccia recipe is a deliciously different addition to any Italian meal.

24 Rhodes™ Dinner Rolls, thawed to room temperature
2 tablespoons olive oil, divided
9 slices Provolone cheese
1 1/2 cups grated Jarlsburg cheese
4 tablespoons chopped fresh basil, divided
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
2 cloves garlic, minced
1/2 cup grated fresh Parmesan cheese

Combine 12 rolls into a ball and roll into a 10x15-inch rectangle. Cover with plastic wrap and let rest 10 minutes. Repeat above step with remaining 12 rolls. Remove wrap and place one dough rectangle on a sprayed
10x15-inch baking pan. Brush with 1 tablespoon olive oil. Cover with Provolone and Jarlsburg cheeses and sprinkle with 3 tablespoons basil, oregano, thyme, rosemary and garlic.Top with remaining dough rectangle. Pinch bottom and top layers of dough together to seal. Brush with remaining olive oil and sprinkle with Parmesan cheese and 1 tablespoon basil. Bake at 350°F 25-30 minutes. Slice and serve while warm.

Cinnamon Roll Ring

Thu, 20 Mar 2008 12:21:21 -0600

Swirling cinnamon rolls in a beautiful ring arrangement will add an elegant touch to your Easter brunch.

12 Rhodes™ Cinnamon Rolls or
12 Rhodes Anytime!™ Cinnamon Rolls
cream cheese frosting (included with rolls)

Place rolls on a sprayed 12-inch pizza pan or baking sheet. Cover with plastic wrap and let thaw for 1 hour. Remove wrap and arrange rolls in a 9-inch ring overlapping each other. (If using regular Cinnamon Rolls in a bag, cover with plastic wrap and let rise until double.) Remove wrap and bake at 350°F 20 minutes or until golden brown. Brush frosting over warm rolls. (If using Anytime! Cinnamon Rolls, bake at 350°F 15-20 minutes.) Brush frosting over warm rolls.

Easter Egg Dinner Rolls

Fri, 14 Mar 2008 08:36:16 -0600

Decorative Easter dinner rolls are as egg-citing as they are easy with this colorful egg-wash recipe.

12 Rhodes™ Dinner Rolls, thawed but still cold
egg yolks
food coloring

Flatten each dinner roll into an egg shape and place on a sprayed baking sheet. (The shape you originally create will fill out and distort while rising so make sure you emphasize the defining characteristics.) Cover with sprayed plastic wrap and let rise until almost double in size. Mix egg yolks with food coloring to get your desired colors. Remove wrap from rolls and paint with colored egg yolk as desired. Bake at 350°F 15-20 minutes.

Stuffed Reuben Pie

Fri, 7 Mar 2008 11:45:52 -0700

The classic Reuben sandwich is baked into a piping-hot, deep-dish delight in our Stuffed Reuben Pie recipe.

12 Rhodes Dinner Rolls, thawed to room temperature
2 tablespoons prepared thousand island dressing
1 1/2 cups grated Swiss cheese, divided
1 pound deli pastrami
1 cup sauerkraut, well drained
1 tablespoon olive oil
caraway seeds

Combine 6 rolls into a ball and roll into an 11-inch circle. Cover with plastic wrap and let rest about 10 minutes. Repeat the above steps with remaining 6 rolls. Remove wrap from dough circles and place one circle in a sprayed 10-inch round baking pan covering the bottom and 1/2-inch up the sides. Spread thousand island dressing evenly over dough. Top with 1/2 of the cheese. Arrange the pastrami evenly over the cheese. Top with sauerkraut and sprinkle with remaining cheese. Place remaining dough circle over the top and pinch the edges together to seal to the bottom dough circle. Brush with olive oil and sprinkle with caraway seeds. Cut 2-3 vents in the center. Bake at 375°F 35-40 minutes. Cover with foil last 10 minutes, if necessary, to prevent over browning.

Macadamia Nut Sticky Buns

Fri, 29 Feb 2008 11:29:28 -0700

12 Rhodes™ Dinner Rolls
1/3 cup butter, softened
1/3 cup brown sugar
1/3 cup light corn syrup
1 teaspoon vanilla
1 cup chopped macadamia nuts

Combine butter, brown sugar, corn syrup and vanilla together. Divide mixture equally between 12 sprayed muffin cups. Divide macadamia nuts equally and sprinkle over butter mixture in each muffin cup. Place one roll on top of nuts in each muffin cup. Cover with sprayed plastic wrap and let rise until almost double in size. Remove plastic wrap and place muffin tin on a baking pan. Bake at 350°F 20 minutes or until golden brown. Remove from oven and invert onto serving platter.

Garlic Cheese Bubble Loaf

Fri, 22 Feb 2008 08:48:22 -0700

Bake this beautiful Garlic Cheese Bubble Loaf, and watch your family bubble over with excitement as the aroma fills your home.

16 Rhodes™ Dinner Rolls, thawed but still cold
1/4 cup olive oil
1/4 cup butter, melted
2 tablespoons finely chopped fresh basil
2 tablespoons finely chopped fresh garlic
1/2 cup pieces or crumbles of goat cheese
1/2 cup grated fresh parmesan cheese

In a bowl, combine olive oil, butter, basil and garlic and mix well. Dip rolls in oil mixture to completely coat and layer in a sprayed 9x5-inch loaf pan. Sprinkle goat cheese and parmesan cheese in between rolls. Cover with plastic wrap and let rise until almost double. Remove wrap and bake at 350°F 35-40 minutes. Cover with foil last 10 minutes of baking, if necessary, to prevent over browning.

Chicken Fajita Pizza

Thu, 14 Feb 2008 15:15:56 -0700

Add a fiesta of flavor to homemade pizza with this delicious Chicken Fajita Pizza recipe.

16 Rhodes™ Dinner Rolls or 10 Rhodes Texas™ Rolls, thawed to room temperature
1 pound boneless, skinless chicken, cut into 1-inch pieces
1 tablespoon olive oil
1 green pepper, sliced
2 cloves garlic minced
1 cup thinly sliced onion
2 teaspoons chili powder
1 teaspoon hot sauce
1/2 teaspoon salt
3/4 cup salsa
1 1/2 cups grated Monterey Jack or mozzarella cheese

Spray counter lightly with non-stick cooking spray. Combine dinner rolls or Texas rolls into a ball and roll into a 15x10-inch rectangle. Cover with plastic wrap and let rest for about 10 minutes. Remove plastic wrap and place dough on a sprayed 15x10-inch baking pan. Cover with plastic wrap and let rise 20-30 minutes. Remove wrap and prick several times with a fork. Bake at 375°F 10-15 minutes or until lightly browned. Remove from oven and set aside.
In a skillet saute chicken in olive oil for about 5 minutes. Add the green pepper, onion, garlic, chili powder, hot sauce and salt. Cook 1-2 minutes longer. Spoon mixture over crust and top with salsa and cheese. Bake at 350°F 10-15 minutes or until crust is golden brown and cheese is melted.

Valentine Dinner Rolls

Fri, 8 Feb 2008 11:41:48 -0700

Warm their hearts this Valentine's Day with warm-from-the-oven Valentine Dinner Rolls.

12 Rhodes™ Dinner Rolls, thawed but still cold

Roll each roll into a 4-inch drumstick shape (skinny on one end and fat on the other). Cut into the fat end about 1 1/2-inches. Place on a sprayed baking sheet pulling the cut pieces apart and laying them cut side down on the baking sheet to form the top of the heart. Slightly flatten heart shape. (The shape you originally create will fill out and distort while rising so defining characteristics should be emphasized.) Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350°F 15-20 minutes.

Lemon Cream King Cake

Fri, 1 Feb 2008 09:52:29 -0700

Find a sweet surprise inside this Mardi Gras king’s cake when you taste its delicious lemon & cream-cheese filling!

12 Rhodes™ Dinner Rolls or 8 Rhodes Texas™ Rolls, or l Loaf Rhodes™ White Bread dough, thawed to room temperature
8 oz Neufchatel or cream cheese, softened
1 cup powdered sugar
1 teaspoon lemon extract
zest from one lemon
1 egg, beaten
white icing
purple, green and gold sugar sprinkles

Spray counter lightly with non-stick cooking spray. Roll combined rolls or loaf into a 10x18-inch rectangle. Cover with plastic wrap and let rest. In a bowl, combine the cheese and powdered sugar. Add the lemon extract and zest and mix well. Remove wrap from dough and spread filling over all but 1/2-inch along all edges. Brush one long edge with egg. Roll up lengthwise starting with the long edge that has not been brushed with egg. Pinch seam to seal. Form into a ring and pinch ends together to seal. Place on large sprayed baking sheet and cover with sprayed plastic wrap. Let rise 45-60 minutes. Remove wrap and bake at 350°F 30-35 minutes. Cover with foil last 15 minutes, if necessary, to prevent over-browning. Cool completely and then ice with white icing. Decorate with sugar sprinkles as desired.

Football Hero Sandwich

Mon, 28 Jan 2008 09:18:53 -0700

Kick-Off your Game Day party with this adorable Football Hero Sandwich recipe!

3 Rhodes Texas™ rolls, thawed but still cold 1 egg, beaten mayonnaise, if desired lettuce leaves sliced deli meat sliced cheese

Cut 1/4 off of one roll and roll it into a 10-inch rope. Cut the rope into 4 segments for the laces. Set aside. Press remaining 2 3/4 rolls into a football shape leaving the top mounded. Pull the ends to exaggerate the points. Place on a baking sheet sprayed with non-stick cooking spray. With a knife, make a slight cut across the top of the football not quite reaching the points.  Lay each lace across the cut. Using a toothpick or knife, push the ends of the laces down into the football securing them tightly.  Brush with egg and let rise for 30 minutes. Bake at 350°F 20 minutes or until golden brown. Let cool and then slice. Spread with mayonnaise, if desired and stuff with lettuce, deli meat and cheese.

Servings 2, Per Serving 1 half Sandwich, Food Exchange: 3 Bread, 3 Very Lean Meat, 2 Fruit, 1 Fat Calories 456, Fat 6gm, Cholesterol 84mg, Sodium 402mg, Carbohydrate 68gm, Dietary Fiber 3gm, Sugar 31gm, Protein 34gm

Ham and Parmesan Rolls

Fri, 18 Jan 2008 09:22:21 -0700

Freshly grated parmesan cheese and dice ham give these easy dinner rolls a delicious kick for a variety of occasions.

12 Rhodes™ Dinner Rolls, thawed but still cold 2/3 cup diced ham 2/3 cup, grated fresh Parmesan cheese 1/2 teaspoon salt 1-2 tablespoons butter

Place the ham, cheese and salt in a medium sized mixing bowl and stir thoroughly to combine. With a pair of scissors, cut one roll into small pieces and drop into the ham mixture. Stir to coat all pieces in the mixture. Repeat with remaining rolls, stirring thoroughly after each roll. Once all rolls are cut, knead the mixture with your hands to thoroughly combine the dough with the ham mixture. Divide the mixture into 8 large or 12 smaller pieces and form each piece into a ball. Place on a sprayed baking sheet and cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown. Brush with melted butter while still warm.

Pani Popo (Samoan Coconut Rolls)

Fri, 11 Jan 2008 09:52:16 -0700

Enjoy an authentic taste of the Pacific Islands with this traditional coconut rolls recipe!

18 Rhodes™ Dinner Rolls
14 ounce can coconut cream or milk
1/2 cup sugar

Place frozen rolls in 3 rows of 6 in a sprayed 9x13-inch baking dish. Cover with sprayed plastic wrap and let thaw and rise until double in size. Combine coconut cream and sugar and mix well. Remove wrap from risen rolls and pour coconut cream mixture over the rolls (try to coat each roll completely as you pour so they will have a consistent color as they bake.) Bake at 350°F 30-35 minutes.

Note: Coconut cream mixture will thicken as the rolls cool.

Beef and Veggie Casserole

Fri, 4 Jan 2008 10:57:13 -0700

Bake this hearty Beef & Veggie Casserole for a warm one-dish meal on a cold winter’s night.

1 Loaf Rhodes™ Bread or 12 Rhodes™ Dinner Rolls, baked according to package directions and cut into cubes
14 ounce package frozen seasoned vegetables, thawed
1 pound cooked roast beef, cut into strips
2 1/2 cups grated Monterey Jack cheese
6 large eggs
2 cups milk
2 tablespoons Dijon mustard
1 teaspoon garlic salt
1 teaspoon pepper

Place 1/2 of the bread or roll cubes in the bottom of a sprayed 9x13-inch baking dish. Top with half of the vegetables, half of the roast beef and half of the cheese. Repeat layers. In a large bowl, whisk the eggs, milk, mustard, salt and pepper. Carefully pour over the top, coating all ingredients. Cover and refrigerate overnight or 8 hours. Remove from refrigerator 30 minutes before baking. Bake, covered, at 325°F for
60 minutes. Uncover and bake an additional 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

Rhodes Monkey Bread

Thu, 27 Dec 2007 13:53:05 -0700

Caramel ice cream topping is the ingenious ingredient that gives this Monkey Bread recipe its warm and gooey greatness! This is one of the best monkey bread recipes you’ll ever try. (You can also toss in a few chopped pecans to add a yummy, nutty flavor!)

12 Rhodes™ Cinnamon Rolls, thawed
1/3 cup butter, melted
3/4 cup sugar
1/2 cup caramel ice cream topping

Place cinnamon rolls in refrigerator overnight to thaw. Reserve frosting for another use and cut rolls into quarters. Dip each roll piece into butter and roll in sugar. Place in a sprayed bundt pan. Sprinkle with pecans. Drizzle caramel topping over rolls. Cover with plastic wrap and let rise until double in size*. Remove wrap and bake at 350°F 35-40 minutes. Cool 1 minute and invert onto serving platter.

*If using Rhodes Anytime™ Cinnamon Rolls, they do not need to rise. Bake at 350°F 25-30 minutes.

Baked Egg Nog French Toast

Fri, 21 Dec 2007 08:22:09 -0700

Make this Baked Egg Nog French Toast recipe on Christmas Eve and refrigerate; then, it’s ready to bake on Christmas morning! (Now that’s using the ol’ “noggin”!)

1 Loaf Rhodes™ Frozen Bread Dough, baked according to package instructions and sliced into 20 slices
3 ounces cream cheese, softened
2 tablespoons sugar
5 eggs
3 cups egg nog
nutmeg

In a bowl, mix the softened cream cheese and sugar until well combined. Spread cream cheese mixture over 6 slices of bread. Place these 6 slices in a sprayed 9x13-inch baking dish cream cheese side up. Top with remaining 6 slices of bread. In a large bowl, combine eggs and egg nog and whisk until well blended. Pour evenly over bread slices. Gently press bread slices down with the back of a wooden spoon. Cover and refrigerate overnight or at least 8 hours. Remove from refrigerator 30 minutes before baking. Uncover dish and sprinkle with nutmeg. Bake at 350°F 40-45 minutes. Serve warm with Cranberry Orange Syrup.

Cranberry Orange Syrup:

16 ounces jellied cranberry sauce
1/4 cup sugar
1/2 cup orange juice
Combine ingredients in a saucepan. Cook over medium heat, stirring occasionally until sauce is melted and mixture comes to a boil.

Green Chili Canes

Fri, 14 Dec 2007 11:39:22 -0700

Add a holiday twist to Rhodes breadsticks with these festive Green Chili Canes shaped like a shepherd's hook.

24 Rhodes™ Dinner Rolls, thawed and risen
2 tablespoons butter, melted
2 cups shredded sharp cheddar cheese
2 cans diced green chilies, drained
1/2 teaspoon garlic salt
grated Parmesan cheese

Spray board or counter top lightly with non-stick cooking spray. Combine 12 rolls together and roll into an 18x12-inch rectangle. Repeat with remaining 12 rolls. Brush both dough rectangles with butter. Combine cheddar cheese, green chilies and garlic salt and sprinkle over one dough rectangle. Top with remaining dough rectangle, butter side down. Cut into twelve 1 1/2-inch strips. Twist each strip several times and turn one end to resemble a candy cane or shepherd's hook. Place at least one inch apart on large sprayed baking sheets. Sprinkle with Parmesan cheese and let rise 30 minutes. Bake at 350°F 15-20 minutes or until golden brown.

Holiday Gift Giving Ideas

Fri, 7 Dec 2007 16:43:28 -0700

Cinnamon Roll Wreath

12 Rhodes Cinnamon Rolls or
12 Rhodes Anytime! Cinnamon Rolls
cream cheese frosting (included with rolls)

Place rolls on a sprayed 12-inch pizza pan or baking sheet. Cover with plastic wrap and let thaw for 1 hour. Remove wrap and arrange rolls in a 9-inch ring overlapping each other. (If using regular Cinnamon Rolls in a bag, cover with plastic wrap and let rise until double.) Remove wrap and bake at 350°F 20 minutes or until golden brown. Brush frosting over warm rolls. (If using Anytime! Cinnamon Rolls, bake at 350°F 15-20 minutes.) Brush frosting over warm rolls.

Twisted Loaf

1 lb loaf pan (8 ½ x 4 ½ x 2 ½)

Thaw one loaf of Rhodes Bread Dough. Cut loaf in half. Stretch each half a little and twist halves together. Place in sprayed loaf pan and cover with sprayed plastic wrap. Let rise until 1-inch above the pan. Remove wrap and bake at 350°F 20-25 minutes.

Braided Bread Loaf

1 lb loaf pan (8 ½ x 4 ½ x 2 ½)

Thaw one loaf of Rhodes Bread Dough. Cut loaf in thirds. Stretch each third a little and braid. Place in sprayed loaf pan and cover with sprayed plastic wrap. Let rise until 1-inch above the pan. Remove wrap and bake at 350°F 20-25 minutes.

Dinner Roll Mini-Loaf or Cinnamon Roll Mini-Loaf

Pan Size: 6 x 3 1/4 x 2 1/4

Place 6 Rhodes Dinner Rolls or 4 Rhodes Cinnamon Rolls in a sprayed mini loaf pan. Cover with sprayed plastic wrap and let rise until double. Remove wrap and bake at 350°F 15-20 minutes.

** If using AnyTime! Cinnamon Rolls, follow package baking directions.

Frozen Package of Rhodes Dinner Rolls or AnyTime! Cinnamon Rolls

Place a bag of Rhodes Dough in a gift bag. Tie one of our free dough-themed tags to the bag.

Breadstick Canes

24 Rhodes Dinner Rolls, thawed but still cold
1/2 cup butter or margarine, melted
1/2 cup Parmesan cheese
garlic salt

Pour melted butter on an 11x17-inch baking sheet. Roll each roll to about 10 to 12 inches and then roll in butter until completely coated. Place cheese in separate bowl and roll buttered breadstick in cheese. Place breadsticks on baking sheet in vertical rows, Turn one end to resemble a cane. Sprinkle with garlic salt, if desired. Cover with plastic wrap.

Let rise until double in size. Remove wrap and bake at 350°F 20 minutes or until golden brown.

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Chocolate Stuffed Sticky Bundt

Fri, 30 Nov 2007 10:28:36 -0700

Perfect for holiday stuffing, Rhodes Chocolate Stuffed Sticky Bundt has a sweet little surprise hidden inside each delicious bite!

24 Rhodes™ Dinner Rolls, thawed but still cold
1 1/2 cups milk chocolate chips
1/2 cup granulated sugar
1 tablespoon cocoa
1 teaspoon ground cinnamon
1/2 cup chopped pecans or toffee bits
1/2 cup butter or margarine, melted
1/2 cup packed brown sugar

Cut rolls in half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. In a bowl, mix granulated sugar, cocoa and cinnamon. Dip each roll half in sugar mixture until well coated. Place in a large sprayed bundt pan. Sprinkle any remaining sugar mixture along with pecans or toffee bits over rolls. Stir together butter and brown sugar in a small, microwave safe bowl. Microwave 30 seconds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.

Turkey Roll Ups

Fri, 23 Nov 2007 09:20:21 -0700

A great leftover turkey recipe!

10 Rhodes™ Dinner Rolls, thawed to room temperature 2 cups diced cooked turkey 1/2 cup mayonnaise 3/4 cup shredded fresh Parmesan cheese 1/4 cup chopped celery 2 tablespoons finely chopped green onion 1 teaspoon crushed rosemary 1/2 cup slivered almonds, toasted salt & pepper, to taste

Spray counter lightly with non-stick cooking spray. Flatten each roll into a 4x6-inch rectangle. Cover with plastic wrap and let rest. In a bowl, combine mayonnaise, turkey, cheese, celery, onion, rosemary, almonds, salt and pepper. Remove wrap from dough. Divide chicken mixture equally between the 10 rectangles and spoon lengthwise down the center of each one. Starting with a 6-inch side roll up as tightly as possible. Place seam side down on a sprayed baking sheet. Bake at 350°F 20-25 minutes or until nicely browned.

Turkey Dinner Rolls

Wed, 21 Nov 2007 14:59:50 -0700

A great addition to your Thanksgiving table.

2 Rhodes Texas™ Rolls or 2 Rhodes™ Dinner Rolls, thawed but still cold
1 egg , beaten
sliced almonds, slivered almonds, chopped pecans, pepper corns

Flatten one roll for the body and place on a large sprayed baking sheet. Cut a narrow piece out of the remaining roll to be used as a head and neck. Roll it into a rope shape and place on one side of body to form a slight curve. Cut head piece on an angle and pull down against neck to form a wattle.

Flatten the rest of the roll into a half circle. Cut about ten long slits to form feathers. Place on body opposite head and neck. Brush with egg. Place peppercorn on head for eye and push a slivered almond into the head for a beak. Decorate body and tail with nuts as desired. Let rise 15-30 minutes. Bake at 350°F 15 minutes or until golden brown.

Turkey and Stuffing Rolls

Mon, 19 Nov 2007 14:46:36 -0700

Stuffed with Thanksgiving turkey, cream cheese, and just the right seasonings, this Turkey and Stuffing Rolls recipe is a delicious way to use those holiday leftovers!

12 Rhodes Texas™ rolls, thawed but still cold
2 cups baked turkey, cubed
2 tablespoons butter, melted
6 ounces cream cheese
1/4 teaspoon thyme leaves
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon minced onion
1 cup herb bread stuffing
1 egg, beaten

Mix turkey, butter, cream cheese, thyme, salt, pepper and onion. Press rolls into 5-inch circles and divide filling among 12 rolls. Pull edges together to seal. Crush herb bread stuffing into crumbs. Dip each filled roll in egg and roll in crumbs. Place smooth side up in sprayed muffin tins. Bake at 350°F 20-25 minutes. Serve warm.

Deli Stromboli

Fri, 16 Nov 2007 12:12:57 -0700

Bring the delights of the deli to your home with this Deli Stromboli recipe you can serve piping hot from your own oven!

1 Loaf Rhodes™ White or Wheat Bread Dough, thawed to room temperature 2 tablespoons olive oil 1/4 cup slivered red onion 1/4 cup chopped red pepper 1/4 cup sliced mushrooms 2-3 tablespoons dijon mustard 6 slices deli ham 6 slices deli turkey 4 slices provolone cheese 1/2 cup grated mozzarella cheese 1 egg, beaten 1 tablespoon sesame seeds

Spray counter lightly with non-stick cooking spray. Roll dough into a 12x15-inch rectangle. Cover with plastic wrap and let rest. Heat olive oil in a small skillet. Add onion, red pepper and mushrooms and saute until just tender. Remove wrap from dough and spread with mustard, avoiding 1-inch around all edges. Layer middle third of dough, vertically, with ham, turkey and provolone cheese. Top with vegetable mixture and mozzarella cheese. Fold one third of dough over fillings. Repeat with remaining side. Place seam side down on a large sprayed baking sheet. Tuck ends under and cut some vents in the top using a sharp knife. Brush with egg and sprinkle with sesame seeds. Cover with sprayed plastic wrap and let rise 30 minutes. Remove wrap and bake at 350°F 25-30 minutes.

Italian Kaleidoscope Bread Sticks

Fri, 9 Nov 2007 16:05:43 -0700

Enjoy a kaleidoscope of flavors with this beautiful Italian breadstick recipe.

10 Rhodes™ Dinner Rolls, thawed to room temperature 3 tablespoons chopped pepperoni 3 tablespoons chopped green onion 2 tablespoons chopped green pepper 2 tablespoons grated cheddar cheese 1 tablespoon dried parsley flakes 2 tablespoons butter, melted grated Parmesan cheese

Spray counter lightly with non-stick cooking spray. Flatten each roll into a 3-inch circle. In a bowl, combine pepperoni, green onion, green pepper, cheese and parsley flakes. Place about 1 tablespoon of mixture in center of each flattened roll. Pull edges up over filling and knead each roll until filling is well distrubuted. Roll each one into a 7-inch rope. Twist each one a few times and place on a large sprayed baking sheet. Brush with melted butter and sprinkle with Parmesan cheese. Cover with plastic wrap and let rise until double, 45-60 minutes. Remove wrap and bake at 350°F 15-20 minutes.

Orange Knots

Thu, 8 Nov 2007 13:02:47 -0700

The sweet citrus glaze and classic knot shape have made Orange Knots a top Rhodes recipe that is requested again and again.

12 Rhodes™ Dinner Rolls, thawed but still cold
1 medium orange rind, grated
1/2 cup sugar
1/4 cup butter, melted

Citrus Glaze:
1 cup powdered sugar
1 tablespoon butter, melted
3 tablespoons orange juice
1/2 teaspoon vanilla extract

Mix grated orange rind with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then in rind/sugar mixture. Place on a large sprayed baking sheet. Cover with sprayed plastic wrap and let double in size. Remove wrap. Bake at 350°F 15-20 minutes. Remove from pan and place on cooling rack. Brush with citrus glaze while still warm.

Cinnamon Roll Apple Crisp

Fri, 2 Nov 2007 08:41:20 -0600

The crisp Autumn air and crunchy Fall leaves mean it's the perfect time of year to enjoy this Cinnamon Roll Apple Crisp with a crunchy pecan topping.

9 Rhodes Anytime!™ Cinnamon Rolls 21 oz can apple pie filling 3/4 cup brown sugar 3/4 cup quick oats 3/4 cup chopped pecans 1/4 cup flour 1/4 cup butter, softened

Place cinnamon rolls in 3 rows of 3 in a sprayed 9x13-inch baking pan. Pour and spread pie filling to evenly cover rolls. In a bowl, combine sugar, oats, pecans, flour and butter. Mix until well combined. Sprinkle over the apple pie filling and rolls. Bake at 350°F 50-60 minutes or until cinnamon rolls are baked through.

Spider Dip Bowl

Wed, 31 Oct 2007 10:00:54 -0600

Weave a web of frightfully fun appetizers that includes this Spooky Spider Dip Bowl!

2 loafs Rhodes™ Bread Dough, thawed
1 egg, beaten
2 raisins

Form one loaf into a round ball. Place on a large sprayed cookie sheet. With other loaf, cut off end and form a small round ball (about one eight of loaf) and place above body. Horizontally, slice remaining dough into 8 strips and roll into ropes for legs. Place under head and upper body. Place raisins on head for eyes. Brush with beaten egg and cover with sprayed plastic wrap. Allow to rise 30 minutes. Remove wrap and bake in 350ºF oven for 25-30 minutes. Allow to cool on rack. Slice off top of body and hollow out. Line with lettuce and spoon in salsa or nacho dip.

Yummy Mummy Dogs and Hallowieners

Fri, 26 Oct 2007 16:14:05 -0600

Any little tummy will love these Yummy Mummy Dogs made with Rhodes frozen roll dough. Your costumed creatures will howl with fright-night delight to the very last bite.

Rhodes™ Dinner Rolls, thawed but still cold
bun length hot dogs
mustard

For each Mummy Dog, cut one dinner roll in half. Roll each half into a 22-24-inch rope. Wrap one rope around hot dog from bottom up 4 1/2 inches. Cut a 1 1/2 inch piece off of the second rope and set aside. Wrap the second rope around the hot dog from the bottom up 4 1/2 inches going the opposite way. Wrap the 1 1/2 inch piece around the top of the hot dog. Place Mummy Dogs on a sprayed baking sheet and bake at 350°F 10-15 minutes or until lightly browned. Remove from oven, cool slightly and add mustard eyes. Serve warm with ketchup and mustard.

Hallowieners

6 Rhodes Texas™ Rolls, thawed but still cold
3-inch square aluminum foil
4 hot dogs
8 currants or small raisins
1 egg, beaten
1 red licorice lace

Roll each roll into a 15-inch snake, leaving one end a little thicker for the head. Using a knife and a toothpick, cut slashes and poke holes to decorate the body of the snake. On larger end of snake poke holes for the nose and slice a 1 1/2-inch opening for the mouth. Crinkle up the aluminum foil and place in mouth to wedge it open during baking. Cut slashes across the tail section to resemble a rattler.

Wrap snake around a frank and place on a large sprayed baking sheet. Poke deep holes for eyes and press currants into them.

Brush well with egg and let rise for 15 minutes. Bake at 350°F for 15 to 20 minutes or until golden brown. Place on a cooling rack and carefully remove foil. Poke a 3-inch piece of licorice into the throat. Clip the end to make it look like a forked tongue.

Bone Chillin' Breadsticks and Halloween Dip

Fri, 26 Oct 2007 15:46:27 -0600

12 Rhodes™ Dinner Rolls, thawed but still cold
1/4 cup butter, melted
Parmesan cheese
poppy seeds

Using the flat of your hand, roll the center part of a roll into a 6-inch rope leaving both ends large and rounded. With scissors, clip 1 1/2 inches into the center of each end. Separate and lay the cut sides flat on a large sprayed baking pan. They will look like bones. Brush well with melted butter and sprinkle with Parmesan cheese and poppy seeds.

Cover with plastic wrap and let rise about 20-30 minutes. Remove wrap and bake at 350°F 15-20 minutes. Serve with Halloween Dip, if desired.

Halloween Dip

1 pound lean ground beef
1 pound processed cheese, Mexican style
10-ounce can diced tomatoes with green chilies, undrained
4-ounce can diced green chilies, undrained

In a frying pan, brown ground beef until completely cooked. Drain and set aside. Cut cheese into 1-inch cubes and place in microwave safe bowl. Microwave until melted. Add tomatoes and green chilies and mix well. Combine cooked ground beef with cheese mixture and serve warm.

Taco Nacho Pizza Jack-O-Lanterns

Fri, 26 Oct 2007 15:39:05 -0600

These glowing Jack-O-Lantern pizzas are guaranteed to carve a grin on the face of even the fiercest little ghoul.

12 Rhodes Texas™ Rolls or 24 Rhodes™ Dinner Rolls, thawed and risen
1 pound lean ground beef
1 packet taco seasoning
16 oz can refried beans
1 2/3 cups mild salsa
1 cup crushed taco-flavored tortilla chips
3/4 cup mild enchilada sauce
2 cups grated cheddar cheese
suggested garnishes:pepperoni, olives, red & green peppers and cheese (sliced or grated)

Spray counter lightly with non-stick cooking spray. Flatten 1 Texas roll or 2 dinner rolls combined into a 5-inch circle. Repeat with remaining rolls. Place on large sprayed baking sheets. Cook ground beef with taco seasoning according to the directions on the packet. Mix ground beef mixture, beans and salsa together. Divide evenly between dough circles. Toss chips with enchilada sauce and spoon evenly over hamburger mixture. Top with cheese and bake at 350°F 20-25 minutes or until edges are lightly browned. Remove from oven and garnish as desired to resemble Jack-O-Lanterns.

Chili Cheese Rolls

Fri, 19 Oct 2007 17:01:56 -0600

When the weather outside is chilly, warm up with Rhodes Chili Cheese Rolls freshly baked in your cozy kitchen.

24 Rhodes™ Dinner Rolls, thawed to room temperature
15 oz can thick chili
8 oz cheddar cheese, cut into 12 cubes

Spray counter lightly with non-stick cooking spray. Combine 2 rolls together and flatten into a 5 to 6-inch circle. Repeat with remaining rolls. In the center of each dough circle, place one cube of cheese and 1-2 tablespoons of thick chili. Fold all edges up over filling and secure with toothpick. Place, seam side up, in a well sprayed muffin tin. Cover with sprayed plastic wrap and let rise 15-20 minutes. Remove wrap and bake at 350°F 20-25 minutes. Carefully remove to cooling rack.

Mini Pizzas and Calzones

Fri, 24 Aug 2007 12:00:48 -0600

Personalize your pizzas with Rhodes Mini Pizzas recipe. Simply start with perfectly sized dinner roll dough, and then let everyone choose their favorite toppings! Stuffed with good ideas, this video clip shows you how to make impressive stuffed Calzones. You’ll soon see that everything is easier when you begin with ready-made Rhodes dough.

Mini Pizzas

8 Rhodes Texas™ Rolls or 16 Rhodes™ Dinner Rolls, thawed and risen
spaghetti sauce or pizza sauce
grated mozzarella cheese
pizza toppings as desired: pepperoni, sausage, ham, mushrooms, olives, onions, green peppers, etc.

Stretch 1 Texas™ roll or 2 dinner rolls pressed together into a 6 inch to 8 inch circle. Place on a sprayed baking sheet. Spread each roll with sauce and cover with desired toppings. Sprinkle with cheese. Bake at 400° F for 15 minutes.

Calzones

9 Rhodes Texas™ rolls, thawed but still cold
1/2 cup diced ham
1, 2 1/4-ounce can sliced olives
1/2 cup chopped mushrooms
1/4 cup chopped green peppers
1/2 cup grated mozzarella cheese
1 cup heated pizza sauce

Flatten each roll into an 8-inch circle. Combine ham, olives, mushrooms, green peppers, and cheese. Place 1/4 cup ham mixture on each circle. Fold dough over (like a turnover) and seal edges with a fork. Place on a sprayed baking sheet. Bake at 350°F 20-25 minutes. Serve with pizza sauce for dipping.

Bread Bowls

Fri, 17 Aug 2007 12:00:30 -0600

As impressive as they are easy, home-baked Bread Bowls filled with hot soup, hearty chili, or even a vegetable dip are sure to bowl over your dinner guest.

1 loaf Rhodes ™ Bread Dough or 9 Rhodes™ Multi Grain Rolls, thawed but still cold
1 egg, beaten

Cut loaf into thirds. Form each third into a ball. If using rolls combine 3 rolls to make a ball. Repeat with remaining rolls. Place on a large sprayed baking sheet. Brush with egg. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350°F 25 minutes or until golden brown. Cool and slice off top. Hollow out bread and fill with favorite dip, chili or soup.

For larger bowls cut loaf in half or use 4 multi grain rolls.

Elegant and Easy Shaped Dinner Rolls

Fri, 10 Aug 2007 12:00:50 -0600

Distinctive dinner rolls are the jewels of any feast-filled holiday table. But, creating classic yeast rolls can be very tricky and time consuming--unless you begin with this time-saving tip: Rhodes frozen roll dough.

Double Rolls

24 Rhodes™ Dinner Rolls, thawed but still cold
soft butter or margarine

Place two rolls in each cup of a sprayed 12 cup muffin tin, flat sides together. Squeeze or brush butter or margarine between rolls. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes. Immediately remove rolls from pan and place on cooling rack.

Cloverleaf Roll

18 Rhodes™ Dinner Rolls, thawed but still cold
flour, if desired
soft butter or margarine

With scissors or knife, cut rolls in half. Place three halves in each cup of sprayed muffin tin. If desired, dust rolls with flour first. Squeeze butter or margarine between roll. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown.

Butterflake Roll

12 Rhodes Texas™ Rolls or 24 Rhodes™ Dinner Rolls, thawed but still cold
soft butter

Using 1 Texas™ roll (or 2 dinner rolls combined into a ball), make 4 or 5 deep cuts into each roll with scissors, cutting nearly to the bottom. Brush butter into each cut and place rolls in muffin cups. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown.

Swirl Rolls

12 Rhodes Texas™ Rolls thawed, but still cold
flour

Roll and stretch each Texas Roll into a 12 inch rope. Roll in flour and form a coil. Place in sprayed muffin tin. Cover with sprayed plastic wrap, and allow to rise until double in size. Remove wrap and bake at 350°F for 15 -20 minutes, or until golden brown. Immediately place on cooling rack.

Knot Rolls

Fri, 3 Aug 2007 12:00:17 -0600

Knot your ordinary dinner roll, these Knot Rolls look elegant on the table with almost no effort.

12 Rhodes™ Dinner Rolls, thawed but still cold
1 egg, beaten
1 tablespoon water
sesame seeds, if desired

Roll each roll into a 9-inch rope and tie in a knot. Place on a large sprayed baking sheet. Beat egg and water together. Brush each knot with the egg mixture. Sprinkle with seeds if desired.

Cover with sprayed plastic wrap. Let double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown.