Recent - The official blog of America's favorite frozen dough

Rhodes Refrigerator Thaw Method

Mon, 25 Sep 2017 00:00:00 -0600

Rhodes Refrigerator Thaw Method is my favorite tip (or trick) when using Rhodes Bread or Rolls. It's like magic!

You can use this method for all recipes and products! Rolls, Bread, Cinnamon Rolls and recipes! Have you ever made the Butterscotch Bubble loaf, also known as Monkey Bread? The refrigerator method works perfect for this recipe. Nothing like a Hot, oohey, goohey Butterscotch Bubble Loaf Christmas Morning!

It's so simple. Here is how it works. Spray your pan with cooking spray, this can be your baking pan, muffin/cupcake pan, bunt pan any and all pans work.

Next, place frozen dough in/on baking pan, cover with sprayed plastic wrap to keep the dough from sticking to the dough while rising.

Place your pan of frozen dough in the refrigerator overnight or all day long... When your ready to begin baking, simply take the pan out of the refrigerator. Make sure your rolls, bread or recipe is double in size. You may need to let the product continue to rise slightly at room temperature.

Remove plastic wrap and bake.

This is a great way to have HOT Cinnamon Rolls for breakfast.

This method works in the daytime also. Place rolls in the refrigerator in the morning and take the rolls out in the evening when you arrive home, bake your dinner rolls just before dinner is ready and you will be a hero with HOT DINNER ROLLS!

For homemade bread, Place your loaves of bread in the refrigerator overnight to thaw and rise. Rhodes Bread takes 10 - 12 hours to thaw in the refrigerator.

Easy Chicken, Bacon and Ranch Sliders

Mon, 04 Sep 2017 00:00:00 -0600

Hi, it's Jenn, from Eat Cake For Dinner. I recently told my friend about the amazing Rhodes Warm-N-Serv Rolls and her family has been enjoying them ever since. The other night she said they made hamburgers for dinner, but didn't have any buns, so they pulled these rolls out of the freezer, baked them and then had hamburger sliders for dinner. That got me to thinking of all the yummy sandwiches that could be made using these delicious Warm-N-Serv Rolls.

One of my favorite combos is bacon, ranch, chicken and cheese. You can't go wrong with that, right! So, I threw all of the ingredients together and made Chicken, Bacon, Ranch Sliders and let me just tell you that these 5-Ingredient sliders are so dang good. The soft buttery roll paired with the creamy ranch, crisp bacon, melty cheese and tender chicken is guaranteed to be a huge hit.

Let me show you how easy these are to make . . .

First, get all of your ingredients ready. You will need baked Rhodes Warm-N-Serv Rolls, cooked bacon, cooked breaded chicken tenders, sliced cheese and ranch dressing.

Slice the baked rolls in half, spread ranch over each half of each roll. Then, top one half of each roll with sliced cheese.

Top one half of each roll with sliced bacon.

Cut the breaded chicken tenders in half. Top one half of each roll with half of a chicken tender. Place the tops onto each roll. Place in a warm oven for a few minutes until the cheese is melted. Serve.

Pretzel Hot Dog Buns

Mon, 04 Sep 2017 00:00:00 -0600

Though school has started back up in our neck of the woods and summer's end is near, we've still got lots of time left in grilling season. Traditionally, store-bought hot dog buns have never really appealed to me, so for that reason we usually opt to grill hamburgers. These pretzel buns, however, are a game-changer and transform a simple hot dog into a sought-after entree at our house.

Start by defrosting 2 Rhodes rolls for each hot dog bun you want to make. When the dough is cold, but no longer frozen, it's ready to work with.

Smash 2 rolls together and form into the shape and length of a hot dog.

Dip each bun into baking soda and water mixture and place on a parchment lined or well-greased baking sheet.

While it's wet, sprinkle lightly with coarse kosher salt. Make cuts or designs in the buns, if desired.
Let rise for 30-60 minutes (or until doubled) and bake at 375 for 12-15 minutes or until deeply golden brown. Slice open and enjoy with your favorite hot dogs or bratwursts.

Pretzel Hot Dog Buns

Ingredients:

16 Rhodes Rolls (2 per hot dog bun), thawed according to directions on package

1 cup hot water
¼ cup baking soda
Coarse kosher salt, for sprinkling

Directions:
Once dough is thawed out, but still cold it’s ready to work with. Lightly spray grease a clean work surface and prepare a baking sheet by lining it with parchment paper.

Combine the dough of 2 rolls, and form into the shape/ size of a hot dog. In a small loaf pan, combine the baking soda and water and stir until mostly dissolved. Dip each formed hot dog bun in the baking soda/water mixture. Set on baking sheet. Cover with lightly greased plastic wrap and allow to rise until doubled (about 45 -60 minutes). Near the end of the rise time, preheat the oven to 375. Bake pretzel buns for 12-15 minutes or until deep golden brown.

Notes:
These are best served on the day they are baked.

Chicken Bacon Ranch Sliders

Tue, 22 Aug 2017 00:00:00 -0600

Chicken Bacon Ranch Sliders are great for dinner or the big game. Plus they're easy to make!

Hi there! Amber here, from Dessert Now, Dinner Later! With school back in session, easy dinners are a must around my house, and these Chicken Bacon Ranch Sliders were definitely a hit with my kids. They're meaty, cheesy, and full of saucy ranch all tucked inside a delicious Rhodes roll.

I used Rhodes Warm-N-Serv Wheat Rolls,(They are partially baked and ready to go) some leftover chicken, cooked bacon, shredded cheddar, ranch dressing, butter, garlic, chopped parsley, and salt to whip these up in no time!

Cut each roll in half. Place the bottom of the rolls inside a lightly greased 13x9-inch baking dish. Layer with bacon, then sprinkle with the shredded cheese.

Toss the cooked chicken with the ranch dressing and heat in the microwave for 2 minutes, stirring halfway through. Top the cheese with the warm chicken and ranch. (Warming the chicken first cuts down on bake time and ensures safe food temperatures.)

Place the top half of the rolls on top of the chicken layer. Combine the butter, garlic, parsley, and salt. Spoon or brush over the tops of the rolls.

Cover with foil and bake at 350 degrees Fahrenheit for 25-30 minutes or until heated through and bubbling in the center. Complete your meal with Rhodes Rolls. #completethemeal

(If using cold chicken and ranch, this could take up to 1 hour.) Serve hot. Enjoy!

Cinnamon Roll French Toast Bake

Tue, 29 Aug 2017 00:00:00 -0600

Well here is yet another amazing breakfast dish! Yes its true we love breakfast in our house and we eat it for dinner quite frequently. Hubby loves loves loves French Toast so this Cinnamon Roll French Toast Bake is a perfect addition to any breakfast, brunch or for us dinner!

This Cinnamon Roll French Toast Bake could not be simpler. I usually have all my ingredients in my freezer and pantry! Starting with Rhodes Frozen Cinnamon Rolls makes this even easier.

I allowed the cinnamon rolls to thaw enough to be able to cut through, just about 30 minuets. While the rolls thawed I whipped up the custard that goes over the top of the rolls. I had an idea that you could easily swap out the milk for a flavored coffee creamer. How yummy would that be? I used 2% milk because that is what I had on hand.

While preheating the oven, I put the butter in my baking dish and popped it in the oven to melt the butter. Once the rolls are thawed enough to cut I cut them in about 6 pieces each.

When the butter was melted I took the baking dish out of the oven and put the cut up cinnamon rolls in the pan and covered with the custard mixture.

The Cinnamon Roll French Toast Bake was baked in the preheated oven for 20 to 28 minutes or until the top was golden brown.

I just let the Cinnamon Roll French Toast Bake cool just a bit then drizzled with room temperature icing.

Now a dusting of powdered sugar is the perfect touch it makes the Cinnamon Roll French Toast Bake look so pretty.

Now I have to tell you the Cinnamon Roll French Toast Bake are so good. I could not get enough.

Enjoy!

Pumpkin Spice Cinnamon Roll Cake with Pumpkin Icing

Sun, 20 Aug 2017 00:00:00 -0600

Hi, it's Jenn, from Eat Cake For Dinner. I know I say this a lot, but this Pumpkin Spice Cinnamon Roll Cake is seriously one of my favorites. It's Fall comfort food at it's finest. Seriously, this is DIVINE.

I usually wait until September to start posting pumpkin recipes, but we are close enough, right? I couldn't wait any longer to share this with you.

This Cinnamon Roll Cake is ooey, gooey, soft and chewy. Pretty much everything you could ask for in a cinnamon roll, but instead of individual rolls, you get one giant cinnamon roll cake. With each bite you get a hint of clove, cinnamon, nutmeg and pumpkin. It tastes incredible on day one and it's even delicious on day two. On day two, just pop a slice in the microwave for 15 seconds and you are good to go. Add this to your must make list immediately.

Let me show you how easy this is to make . . .

First, get all of your ingredients ready. You will need thawed Rhodes Dinner Rolls, butter, cinnamon, pumpkin pie spice, brown sugar, cream cheese, pumpkin puree, vanilla, salt and powdered sugar.

Combine all thawed dinner rolls into one large ball and place on a lightly floured surface.

Roll out dough ball into roughly a 17''x11'' rectangle. It doesn't have to be exact, similar measurements will work. Brush softened butter over dough and then sprinkle with pumpkin pie spice, cinnamon and brown sugar mixture. Cut dough into roughly 6 (1 3/4-inch) strips, cutting lengthwise.

Roll up the first strip of dough into a cinnamon roll and place in the center of a large skillet or pie plate that has been sprayed with cooking spray.

Take the next strip and wrap around the roll, pinching the ends together to seal. It will get a little messy, but it's okay.

Continue wrapping the remaining strips around the roll until no strips remain. You can leave the excess brown sugar crumbles in the pan, because it will stick to the cake as it rises. Or, you can scoop up the excess and sprinkle on top of the cake.

Spray plastic wrap with cooking spray and loosely cover the cake. Allow to rise in a warm place until doubled in size. This takes around 60-90 minutes. When doubled in size, remove plastic wrap and bake in a preheated oven until golden brown.

Meanwhile, prepare the pumpkin icing. Remove baked cinnamon roll cake from oven and allow to cool for 15 minutes. Then, spread the glorious pumpkin icing over the entire surface of the cake. Slice and serve or allow to cool then serve.

Garlic Oregano Focaccia

Thu, 17 Aug 2017 00:00:00 -0600

Focaccia sounds like it is this gourmet bread that takes hours and hours to make, it goes wonderfully with a delicious Italian style meal or as an appetizer dipped in some quality olive oil and basalmic vinegar. I love to serve this with my salad course during our meal, although I love to dip the bread into my red sauce and enjoy it that way also. I think Focaccia is one of those newer style breads that not many people have heard about, but I love to eat it with fresh herbs and think it's one of those show stopper additions to our table because it is literally a work of art. I created my focaccia with easy to use premade bread dough from Rhodes, and baked it in my cast iron pan. The bottom of the bread gets crispy and the inside of the bread remains soft, while you still get tons of flavor from the garlic, cheese and lots of fresh oregano. After it's baked and cooled down, I slip it out of the pan, slice with my pizza cutter and place back in the pan to serve. The cast iron keeps the bread warm at the table too. I will show you how you can easily make you own delicious and beautiful bread for dinner. Any leftovers can be sliced and made into rustic sandwiches that taste gourmet.

Food Art!

To begin, we need 1 loaf of Rhodes Bake N Serv White Bread, somewhat thawed out.

The other ingredients we need are chopped garlic, grated parrmesan, fresh oregano and some good quality extra virgin olive oil.

This uses my chopped method of taking a large kitchen knife and chopping up the bread to begin.

I usually slice it into a few slices then make a small well with the pieces to place the added ingredients. Put two tablespoons of chopped garlic, and two tablespoons parmesan, with 1 tablespoon of olive oil onto the bread dough. Also add in about 2 tablespoons of fresh oregano leaves, stripping the leaves off the stems.

Continue chopping the bread, and folding the dough over and over until the ingredients are incorporated into the dough and the pieces of dough are about lime bean sized.

Oil the cast iron pan with more olive oil, I used a paper towel to also oil up the sides of the pan.

Put the dough into the pan, and press it out until it is an even layer in the pan. Allow to rice for 2-3 hours until doubled.

Bake at 415 degrees for about 20-24 minutes until golden brown. Cool about 5 minutes.

Enjoy!

kris

Pull Apart Caramel Apple Pie Bombs

Mon, 21 Aug 2017 00:00:00 -0600

Hi everyone! This is Tina again from Mommy's Kitchen. Today I'm sharing a delicious apple treat perfect for fall. Today is another hot and humid 100 degree day here in North Texas! Even though the weather is hot and steamy all I can do is think of Fall instead of summer.

This is typical for me at the end of August, especially when all the fall decor starts rolling out in the stores. August has definitely been unseasonably cooler this year with temps in the high 80's and low 90's, so I won't complain too much. We've also received several inches of rain which has been a blessing to our garden.

When the seasons start to change, I find myself wanting to get into the kitchen and start baking all my favorite fall foods. I know it's still a bit early for fall, but I couldn't help myself and baked up my first fall recipe, Pull Apart Caramel Apple Pie Bombs! These delicious little stuffed apple balls remind me of a mini version of caramel apple pie.

Simply wrap dinner roll dough around fresh seasoned apples, caramel candy, roll in cinnamon-sugar and bake! Once baked these delicious rolls are filled with an ooey-gooey explosion of melted caramel and apples.I pinned this recipe last year and I've been wanting to make them, so Today I was bitten by the baking bug and that's what I made!

I did adapt the original recipe to make my own version. I used fresh seasoned apples in place of store bought pie filling and I used my favorite Rhodes frozen dinner rolls instead of crescent roll dough. Rhodes Frozen Dough have all the flavor and texture of homemade dough, but without all the fuss of making it from scratch.

I knew their dinner rolls would be perfect for this recipe and perfect they were because everyone loved this sweet little treat If you're looking for a quick and easy fall dessert this is ti!!! these tasty little caramel apple bites can be enjoyed alone or topped with vanilla ice cream and caramel sauce. Let's get started on the step-by-step instructions.

Place 12 dinner rolls on a large baking sheet that has been sprayed with non-stick spray and thaw at room temperature until the rolls are soft, but still cold (about 1 hour). Preheat oven to 350 degree. Spray a 9 inch pie plate or similar with non-stick spray.

Peel, core and dice apples. Place the chopped apples in a medium size bowl.

Add brown sugar, 1 teaspoon cinnamon and vanilla, toss to coat and set aside. Remove the wrapping on each caramel candy and set aside. In a small bowl add the granulated sugar and the remaining 1 teaspoon of cinnamon and set aside.

Roll one dough ball into a 3 x 3 inch circle, add one tablespoon of apple filling and one unwrapped caramel in the middle of the dough circle.

Pull the edges of the dough together, crimp and seal the dough, shaping into a ball.

Roll the dough ball into the cinnamon sugar and place in the prepared pie plate or baking sheet. Continue filling the remaining dough balls, rolling them into cinnamon sugar and placing in the pie plate

Bake for 25 - 30 minutes or until the apple bombs are golden brown and cooked through.

Remove from oven and cool before serving.

Be careful as the caramel center will be hot. If you like this recipe don't forget to pin it to your favorite Pinterest Board!

For more Apple Recipes using Rhodes dough, check out my recipes below.

Skillet Apple Dumpling Bites

Apple Pie Cinnamon Rolls

Barbecue Chicken Sandwich Rolls

Fri, 18 Aug 2017 00:00:00 -0600

I have something quick, easy AND delicious to share with you today! This recipe is a crowd pleaser and its easy to make a big tray of sandwiches in a hurry! Juicy pineapple, tender chicken smothered in tangy barbecue sauce and a whole lot of melted cheese make these sandwich rolls a perfect dinner.

We just packed up our house and moved everything into storage while we’re going through a crazy transition from a doctorate program to a real job. As I was cleaning out the fridge I realized that I had a big bag of Rhodes rolls that I needed to finish off before we moved. I had this brilliant idea to make a big tray of these sandwich rolls with some leftover barbecue pulled pork and mmmm-mmmm. This is a great way to use up leftover ingredients and make them new and delicious! They were amazing - the kids gobbled them up so fast! They were even good as a cold late night snack after hours of packing... I might have eaten half a dozen of these in one night!

Not only were they delicious, but they were so easy to whip up amid the chaos of packing a storage pod. Here’s how we pulled these delicious sandwich rolls together!

Start by pulling out your rolls and letting them thaw. I let my raise a little bit as well so they were a little fluffier.

For this recipe, I just grilled up some chicken and shredded it (to make it even easier, just grab a rotisserie chicken)! Toss some barbecue sauce on to coat the chicken. Grab a can of pineapple and some cheddar cheese and ta-da! All the ingredients are ready to go!

Put all the ingredients in bowls to make them easier to top the rolls.

Stretch each roll out so that it’s flat. I didn’t even grab a rolling pin for this recipe, just stretched them out a bit.

On one side of the roll add a spoonful of barbecue chicken.

Top with a few diced pineapple and a sprinkle of cheddar cheese.

Fold the other half of the dough over the top and then place on a cooking sheet. To make the process quick and easy, I didn’t worry about sealing the rolls, but left them open so they look more like a taco.

I made as many as I could get to fit on a cooking sheet! So much goodness. Top them all off with another sprinkle of cheese!

These rolls take about 15-20 minutes to bake in the oven at 350.

Take them off the sheet and let them cool for a couple minutes! This is an easy dinner idea if you pair it with a big yummy salad! It’s also a great on-the-go lunch or snack idea. Just grab it and go!

Raspberry Cream Cheese Rolls

Tue, 01 Aug 2017 00:00:00 -0600

Looking for a special breakfast to send kids off to their first day of school? These raspberry cream cheese rolls would be perfect! Set a loaf of Rhodes White Bread in the fridge the night before you want to make these and they'll come together in no time!

Thaw your Rhodes White Bread loaf according to the directions on the package. Once it's thawed you're ready to get rolling. It's ideal for working with if it is still chilled as it won't stick to your hands or the surface as much that way.

Press the dough out and roll it into a rectangle.

About 12x18 will do the trick. It's pretty forgiving and doesn't have to be a perfect rectangle!

Next, spread it evenly with the softened cream cheese, leaving a one-inch border along one of the sides. (This is for pinching the roll closed after it's all rolled up.)

On top of the cream cheese, spread an even layer of raspberry jam.

Starting on the long side with no border, tightly roll up the rectangle. Once you get to the end, pinch it closed to seal the seams.

Cut the roll into 9 rolls of even width (about 2 inches). I usually trim the excess off of each end before slicing in order to get the maximum filling in each roll.

Place the rolls in a grease 8x8 baking dish and let them rise about 30 minutes or until doubled in size.

Now they're ready for the oven.

Bake at 350 until they are golden (12-18 minutes depending on your oven and type of pan). Allow to cool for about 10 minutes before glazing them.

Spread the glaze evenly over the warm rolls. Enjoy!

Raspberry Cream Cheese Rolls

Ingredients:

1 loaf Rhodes White Bread

4 ounces cream cheese, softened

3 tablespoons raspberry jam

For The Glaze:
1 tablespoon butter, melted
⅓ cup powdered sugar
½ tablespoon milk
Pinch of salt

Directions:

Allow bread to thaw according to directions on package. Dough will be easiest to work with when it is still cold, but not frozen.
On a lightly spray-greased or floured work surface, roll the dough into a 12x18 rectangle. Spread softened cream cheese evenly across the rectangle, leaving 1 inch uncovered along the long side. Repeat with raspberry jam. Starting on the longer side, tightly roll the rectangle up and seal the ends. Slice into 9 rolls and place in a greased 8x8 baking dish.

Let rise 30 minutes or until doubled in size. Preheat oven to 350 and bake for 12-18 minutes or until lightly golden. Remove from oven and allow to cool for 10 minutes before glazing.

To make the glaze, mix melted butter, powdered sugar, milk, and salt until smooth. Add more milk if needed to obtain desired consistency. Spread evenly over warm rolls. Enjoy!

BLT Pizza

Mon, 14 Aug 2017 00:00:00 -0600

BLT Pizza is the pefect quick and easy summer pizza! It's a fun new twist on a classic you've probably already fallen in love with! You are going to fall head over heels for every layer from the perfect pizza crust, to the savory cream cheese layer, to the diced tomatoes, bacon, and shredded lettuce piled on top! Oh ya, and adding a good layer of cheese never hurt anything either...this is pizza afterall!

I impatiently wait all summer long for my tomato plants to start producing ripe, juicy tomatoes! There is just nothing like picking a vine ripened, red tomato straight from the garden and eating it right away! Once my tomatoes are ready we start eating BLT's for breakfast, lunch, and dinner! They are exactly what summer should taste like and this BLT Pizza is no exception!

BLT Pizza is such a fun spin on that sandwich we have fallen in love with! In fact, I think it's even easier to make because I can make it a little bit ahead of time and I don't have to make one at a time like I do when I make BLT sandwiches.

BLT Pizza is really simple to make. The crust is extra easy since I use a loaf of Rhodes Frozen Bread. Simply, let a loaf of bread rise according to package directions.

Press dough in a greased 11 x 17 inch pan to make pizza crust. Bake 15 to 20 minutes at 350 degrees. Cool crust.

NOTE: You can use a 9" x 13" pan too, but I feel like the crust and the cream cheese layers are both a little too thick with this size of pan. In fact, I did use a 9" x 13" pan when took these photos.

Add one package of room temperature cream cheese to mixing bowl. Beat.

Add sour cream and dry ranch seasoning. Mix.

Spread cream cheese mixture over pizza crust.

Cook and crumble bacon.

Dice tomatoes.

Shred lettuce.

Slice basil if desired.

Sprinkle shredded lettuce on pizza.

Sprinkle diced tomatoes on pizza.

And of course there has to be bacon on BLT pizza...lots of bacon! It's one of the best parts!

If desired you can sprinkle a little basil over the top of pizza. I love the added flavor it gives to the pizza!

Adding grated cheese is always a good option too. I mean really...what is pizza without cheese?

BLT Pizza is the perfect way to enjoy all the fresh flavors of summer! Red and yellow tomatoes are gorgeous along with bright green lettuce too.

BLT Pizza is one of those recipes you can make and bring to potlucks, picnics, parties, tailgaiting, or for a simple lunch at home. It's fantastic served with soup or salad, or as an appetizer. My kids even like eating it for a little snack!

I think you are going to fall in love with it regardless of when you decide to eat it and if you bring it somewhere be prepared to share the recipe! It's always a hit!

You purchased some Rhodes Bake-N-Serv frozen bread or rolls...

Thu, 10 Aug 2017 00:00:00 -0600

So you purchased some Rhodes Bake-N-Serv frozen bread or rolls. It’s time to take it straight home and put it in your freezer.

Did you know not all spaces in a freezer are created equally? The door of a freezer is a lot warmer than the main compartment. For best baking results keep your Rhodes Bread and Rolls in the main compartment of the freezer, not the door. Even better put it in your deep freeze. Kitchen freezers get opened and closed more often making the temperature rise. Deep freezes tend to be opened less and are more powerful which keeps them nice and cold.

Why is it so important to keep Rhodes frozen solid? One word, yeast. Yeast are the microorganisms that make bread rise. Yeast is an active ingredient that can be damaged and deactivated by being thawed and refrozen. So keep Rhodes frozen solid until you are ready to bake it.

Yeast is the most active when it is fresh. For the best baking experience use Rhodes within 30 days of buying.

If you don’t bake the entire package make sure to place the open bag in an airtight container or ziplock bag and put it back in the freezer immediately.

If for any reason our product does not meet your expectations, contact us at customersatisfaction@rhodesbread.com or call toll-free 1-800-976-7333. We will send you a coupon of equivalent value and make every effort to correct the problem in the future

Questions about baking with Rhodes? Want to check on availability of our products in your area? Please call 1-800-876-7333 weekdays 8:00 to 5:00 (Mountain Time).