For today’s must have, I couldn’t have found a more perfect product. I’m so excited to share with you a special opportunity I have been given. On Wednesday! Until then, I would like to sing the praises of todays favorite and must have. I’ve been using Rhodes products for as long as I can remember. Recently I’ve learned that they have MANY more products than I ever knew; including pizza dough, sweet dough, and even whole wheat bread! A staple in my freezer, that I can’t live without, is a bag of Rhodes frozen rolls.
What I love about them is their versatility. The fact that you can thaw as few or as many as you need for whatever you’re making, let them thaw, and then use as needed. It makes life so much easier than having to make homemade dough each time you need it. You can find them in your local grocery store freezer section.
I snagged this information from Rhodes:
Description:
Traditional yeast dinner rolls available in 12, 36 or 72 rolls per bag. Thaw, let rise, then bake preparation. Used for parkerhouse rolls, butter flake rolls and in many Rhodes recipes.
Nutrition Info/Ingredients:
Unbleached Enriched White Flour (Wheat Flour, Niacin, Ferrous Sulfate or Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, High Fructose Corn Syrup, Soybean Oil and/or canola oil, Yeast, Salt , Malt, Sodium Stearoyl Lactylate, Yeast Nutrients, (Calcium Sulfate, Ammonium Cholride), Ascorbic Acid, Enzyme (added for improved baking).
Regular Method Instructions:
3 to 5 hours
1. Coat a pan with non-stick cooking spray. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.
2. Let rolls rise for 3 to 4 hours, until double in size. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.
3. Preheat the oven to 350F. Bake rolls 15-20 minutes, until golden brown.
4. Remove the rolls from pan at once and place on a wire rack to cool. Brush tops with melted butter or margarine, if desired.
Microwave Thaw *
1 to 2 hours
1. Place 6 frozen rolls on a plate. Cover with plastic wrap and microwave on high for 25 seconds. Turn rolls over, rotate plate 1/2 turn and microwave on high for another 25 seconds.
2. Place rolls in pan coated with nonstick cooking spray. Cover with plastic wrap coated with cooking spray and let rise 1 to 2 hours until double in size. Remove plastic wrap.
3. Preheat the oven to 350°F. Bake rolls 15-20 minutes, until golden brown.
4. Remove the rolls from pan at once and place on a wire rack to cool. Brush tops with melted butter or margarine, if desired.
Speed Method *
1 1/2 hours (gas oven takes slightly longer)
1. Coat a pan with non-stick cooking spray. Place frozen dough in pan. Do not cover. Preheat oven to 200°F, then turn oven off. Boil 1 or 2 quarts of water in a shallow pan and place on lower rack in oven.
2. Place rolls on upper rack in oven. Let dough rise about 1 hour, until double in size. Watch closely so dough does not rise too high. Remove pan of water.
3. Leave dough in the oven and set to 350°F Bake 15-20 minutes, until golden brown.
4. Remove the rolls from pan at once and place on a wire rack to cool. Brush tops with melted butter or margarine, if desired.
Recommended Baking Pans
1. Muffin Tin- 2 rolls per cup
2. 8” Baking Pan- 9 pull-apart rolls
3. 9” x 13” Baking Pan- 20 pull-apart rolls
*Speed Method and Microwave Thaw may make rolls less smooth on top. Microwave Thaw may slightly discolor them. Flavor is unaffected.
I LOVE Rhodes Rolls. My favorite are the whole wheat ones. What a great product for busy people.