These delicious, tender buns are filled with smokey barbecued pork and topped with a buttery honey glaze. I love to use up leftover barbecue for this simple, but oh-so-good meal that can easily work as an after school snack for hungry teens. We normally slow-cook a large pork roast with our favorite barbecue sauce and a dash of liquid smoke. After eight hours, simply shred the roast with a fork and allow all the juices to soak into the meat.
Barbecue Stuffed Buns with Honey Butter Sesame Glaze
- 2 cups shredded or chopped barbecue pork or beef, fully cooked and cooled
- 12 frozen Rhodes Bread Rolls, thawed
- 1/4 cup butter, melted
- 2 tablespoons honey
- Sesame seeds to sprinkle
Allow bread rolls to come to room temperature and rise. When ready, take a bread roll and flatten it into a large disc shape in the palm of your hand. Spoon approximately two large tablespoons of barbecue into the middle of the bread roll. Carefully fold the bread roll around the filling to seal in the delicious barbecue. Pinch and seal the seams to keep the filling from bubbling out during baking. Place stuffed bun seam-side down in a 9x13 baking pan and repeat until all twelve have been filled. Cover and allow buns to rise for another hour. After buns have risen for an hour, heat oven to 350 degrees. Then, melt 1/2 stick of butter and add two tablespoons of honey. Stir to mix. Baste each bun with plenty of the honey butter mixture. Sprinkle sesame seeds over each bun. Bake at 350 for 25-30 minutes until golden brown. Trust me, these smell like a little bit of heaven. A fun variation could include cheddar cheese and pickles with the barbecue filling.
Summer is coming to an end all too quickly for this outdoors loving gal. I recently decided that summer is without a doubt my favorite season. Along with loving the hot weather, I equally love camping. I didn't grow up camping all too much, so I don't know where my love of it came from. All I know is there is no such thing as too many camping adventures. Last year some of ours invited us to go to Bear Lake and we had the best time! It was the first time I dutch oven cooked believe it or not, and guess what? I fell in LOVE with dutch oven cooking!!!! Two of the recipes I made were from Rhodes even. You've got to check out my Dutch Oven Buttery Pull-Aparts and my Dutch Oven Buttery Breadsticks! So how about this fun recipe? File this under your five ingredient must haves! Seriously though. Five ingredients? So perfect. So easy. And of course, so delicious. All you need is a bag of Rhodes Texas Rolls, some chopped pecans, brown sugar, cinnamon, and butter. That's it! Grab your dutch oven and lets go! You'll want to start by getting your dutch oven ready. For proper heat in a dutch oven, use 4-6 coals less than the inch diameter of the oven under the bottom and four to six coals more on top of the oven. Rotate oven and lid separately 90 degrees every 5-10 minutes during baking and remove from bottom heat the last 15 minutes when baking. Line dutch oven with aluminum foil and spray with non-stick cooking spray. Thaw rolls until soft. Cut roll in half. Mix brown sugar, cinnamon and nuts together. Dip roll halves in butter then roll in cinnamon/sugar mixture until thoroughly coated. I started with a roll half, and then continued in a circle. Then lined inside of the circle the same way until the bottom of the pan was covered. There were enough rolls left over to continue with one more circle in a second layer. Cover with lid. Let rise until doubled in size (2-3 hours). Bake in fire for 25-30 minutes or until center is done. Remove from fire and immediately go around the edges of the oven with a knife. Invert onto a serving plate. Enjoy!
I have wanted to cook in a Dutch Oven for the longest time. This summer, I decided I would wait no more and bought a Lodge Camp Dutch Oven. What an amazing way to cook! And this, Dutch Oven Italian Pull Apart Bread, using Rhodes Bake N Serv Dinner Rolls, was the perfect recipe to start with!
Hey there, it's me, Natalie, from The Creative Mom.
My family loves camping. Cooking in the dutch oven is one of our favorite traditions while we camp... Or let's be honest, anytime we want really fantastic chicken, potatoes, or cobbler. But I never realized how EASY it is to cook really yummy bread in the dutch oven. I hadn't ever even thought of it because I would NEVER want to deal with yeast or waiting for bread to rise. But hello! With Rhodes frozen dough, we can cook amazing bread in the dutch oven without all the fuss!
These cheesy garlic bites were a hit at my house! The kids couldn't wait to reach in and pull off a cheesy piece of heaven. And they were so simple, I will definitely be making them again and again.
24 Rhodes frozen rolls 1/2 cup (1 cube) butter or margarine 1 tablespoon garlic salt 1 tablespoon Italian seasoning 2 cups Italian cheese (parmesan and mozzarella)
Start by setting your rolls out to thaw. You want them thawed, but don't let them rise.
Once they are thawed, cut the rolls into fourths. I used my kitchen scissors, and it worked perfectly!
Melt your butter and mix the garlic salt and Italian seasoning in.
Pour the butter mixture and cheese overtop the rolls, then toss until evenly coated.
Cover and stark cooking.
For my 12 inch dutch oven, I cooked these for 45-50 minutes at 325 degrees (23 charcoal briquettes on top, and 17 on bottom). Or, you could cook in your oven at 325 for about 25 minutes.
Make sure you check on the rolls (and get a good whiff) every 15 minutes or so. I also like to sprinkle a little extra cheese on top with about 5 minutes left... just to make it look really nice, and a little added cheese never hurt anything!
You know you're done when the cheesy garlic bites are golden brown on top.
These little guys are amazing! They are the perfect addition to any traditional dutch oven dinner.
If you don't have a dutch oven, no worries. You can make these in your oven in a regular casserole dish, following the same directions. They won't have the smokey, rustic flavor of the dutch oven, but they will still be delightful!
Pull apart bread is a favorite in our house especially around the holidays. There are so many variations that you really can't go wrong. Last week we had an unexpected cool front in North Texas, so baking up a sweet treat was first on the agenda.
I settled on sweet bread and surprised my family with this easy Apple Pie Pull Apart Bread. This recipe has all the flavors of apple pie in a cinnamon bread form. This delicious bread starts with simple frozen Rhodes Dinner Rolls and a handful of ingredients.
Frozen bread dough is great for so many shortcut recipes and no one will ever guess it isn't homemade. This apple pie bread is great for a quick treat or paired with a savory breakfast casserole for overnight guests.
If time isn't on your side you can prepare this recipe the night before, place it in the refrigerator, and bake in the morning. Everyone will enjoy this ooey gooey apple cinnamon bread.
These are the ingredients you will need: 20 thawed, but cold Rhodes dinner rolls, one can apple pie filling, cinnamon, brown sugar, vanilla extract and butter.
Cut each roll in half and arrange 10 dough pieces on the bottom of a Bundt pan that has been sprayed with non stick spray.
In a separate bowl, mix the pie filling, brown sugar, cinnamon, vanilla extract and butter. Mix to combine. Add half of the apple mixture over the dough pieces, add the last 10 dough pieces on top, and add the remaining pie filling.
Spray a piece of plastic wrap with non stick spray and lightly cover the pan. Set in a warm place to rise until double in size (about 1 1/2 hours). Don't let it rise too much, because the rolls continue to rise as they bake.
Cook's Note: For more cinnamon flavor, mix 2 tablespoons cinnamon and 1/2 cup granulated sugar together in a large zip lock bag. Cut the rolls in half and place them in the cinnamon sugar and shake well making sure all pieces are covered, and then arrange in pan.
When I lived in Utah, I frequently visited The Pizza Factory so I could devour their delicious twisted breadsticks. There's something so appealing about eating a breadstick that's actually wrapped around a stick! Using Rhode's Dinner Rolls, I decided to make my own version of these delicious breadsticks. Following these simple directions, you'll enjoy these tasty twisted breadsticks in a matter of minutes.
I received compensation in exchange for this post. Regardless, all opinions are my own.
Pizza Factory Twisted Breadsticks
Rhodes Dinner Rolls (use 2 for each breadstick)
1/4 cup melted butter (for 3 breadsticks)
Wooden Dowels (you can also use skewers)
1. Thaw desired amount of Rhodes Dinner Rolls. You'll need 2 rolls for each breadstick. Because I made 3 breadsticks, I used 6 Rhodes Dinner Rolls.
2. After dough is thawed, combine 2 Rhodes Rolls into a "snake" like shape. Do this for each breadstick.
3. Wrap the dough around the dowel. Make sure to leave a little space on both ends of the dowel. To help secure the dough, wet the dowel where the dough starts and stops.
4. Place the skewers horizontally on a cookie sheet. Let the dough rise until it has doubled in size. (Make sure to cover dough so it doesn't dry out)
5. Melt your butter and brush over breadsticks. Save a little butter for after the breadsticks come out of the oven.
6. Bake at 375 for 10-12 minutes (until breadsticks are golden brown).
7. After breadsticks come out of the oven, brush with butter. Top with your favorite seasonings. For my garlic breadsticks, I used Parmesan cheese, garlic powder, and garlic salt. For dessert breadsticks, I covered in cinnamon sugar.
Using Rhodes Dinner Rolls adds such a fresh and "homemade" taste to the breadsticks. After tasting these delicious Pizza Factory Twisted Breadsticks, you'll never make breadsticks any other way. By far the yummiest breadsticks I've ever made; they were all gone before dinner even started! Enjoy.
Pizza Factory Twisted Breadsticks
Recipe Type: Appetizer
Author: Meagan - A Mom's Take
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
- · Wooden Dowels
- · Rhodes Dinner Rolls (2 per breadstick)
- · Melted Butter
- · Parmesan Cheese
- · Garlic Powder (or any desired seasoning)
- · Cinnamon Sugar
1. Thaw Rhodes Dinner Rolls.
2. Combine 2 rolls together for each breadstick.
3. Roll dough out in a snake like shape.
4. Wrap dough around wooden dowel or skewer.
5. Leave space on both ends of the dowel.
6. Let dough rise until it has doubled in size. (Place horizontally on a cookie sheet so dough isn't touching the bottom of the pan)
7. Melt butter and brush it on rolls (leaving some butter for after rolls come out of the oven).
8. Bake breadsticks at 375 for 10-12 minutes or until golden brown.
9. After breadsticks come out of the oven, brush with fresh butter and cover with desired seasonings.
How do you integrate Rhodes Dinner Rolls into your recipes?
Have you ever thought of using Rhodes Dinner Rolls to make a flour tortilla? It turned out great for these Bacon Cheeseburger Tacos.
I have never thought of using Rhodes dinner rolls to make a flour tortilla until I tried making these Bacon Cheeseburger Tacos from Rhodes. After flattening out the rolls and letting the dough rest for a few minutes, I fried them in a skillet with a little cooking spray. They were amazing and tasted just like a warm, fresh tortilla. The fried tortillas were really easy to make. The bacon cheeseburger filling includes all the delicious ingredients you would find on a cheeseburger including ketchup, mustard, and onion. The cheeseburger filling is then placed on a flour tortilla made from Rhodes dinner rolls and topped with bacon, lettuce, and tomato. This recipe is a unique take on tacos that kids will definitely love!!
[amd-zlrecipe-recipe:243] I truly love Rhodes products and have used them for years. Rhodes gave me great products to giveaway, plus compensation for this posts. This giveaway and compensation did not affect my opinion of Rhodes Dinner Rolls. Before writing this post, I had written several posts using Rhodes Dinner rolls including Cast-Iron Deep Dish Pizza, Cinnamon Pull Apart Rolls, Herb Yeast Rolls, and Stuffed Parmesan Cheese Rolls which I in no way was compensated by Rhodes. Blessings Always,
Pull-Apart bread is all the rage. I first attempted it a year or so ago for one of my good friends that requested it as a going away treat. I put all of the work in to making the bread from scratch. It was a simple cinnamon/sugar (cinnamon roll type) pull-apart bread. Want to know what happened? I overcooked the dang thing. All the time. All the energy. All the anticipation. In the end it was just a dry loaf of, well, bread I suppose. So sad right? Well, after all this time I decided to attempt it once more. This time I wanted to take the easy route and use Rhodes! Why didn't I think of that before? This was one of those 'recipes' I just kinda made as I went. The result? A crime. IT'S AMAZING!!!! You'll want to gather all of your ingredients. It's so much nicer having everything right at your fingertips ready when you need it. I used one of the loaves of Rhodes bread, but you certainly can use the rolls - you'll just thaw them and then combine them in to one ball (usually 10-12 rolls, depending if you use the regular sized or the Texas rolls). The rest of the ingredients you'll need are: granulated sugar, coconut, chopped pecans, lemons (for the zest and the juice), powdered sugar, and butter, softened. Once your loaf has thawed (but still cold), you'll roll it in to a 12x16 rectangle. If you've followed my Rhodes posts for a while, you know that rolling the dough out is my least favorite part! But with that said, if you start to roll it out and then let it rest you'll have better success without much frustration of it shrinking on you! Spread evenly with 1/3 c. softened butter. Sprinkle your dough evenly with granulated sugar and coconut followed by lemon zest. I don't know about you, but I LOVE the smell of fresh lemon zest! It's the perfect addition to this pull-apart bread. Not only does it smell good, but isn't it so pretty? I love pretty food! Lastly you'll sprinkle with your chopped pecans. The smaller the chopping, the better. It will work better for your layers if you have small bits rather than whole or partially chopped pecans. Cut your dough in to even strips about 2 inches wide. Carefully top one on top of another until they are all stacked. Take your time, the toppings are only loosely on the dough. You'll have to pat them down occasionally to keep it all in place. You'll then cut your strips in to squares. You can either use a bread or serrated knife or a pizza cutter. I opted for the pizza cutter and it worked really well. I didn't count the number of pieces I ended up with, so I'll say... it was.. a good amount! Squish each section of squares together in a loaf pan. With only a little bit of budging you should fit all of your pieces perfectly. Don't worry about lining them up exactly, you'll just want to shove them in anywhere there is a space. Try to keep them level and uniform as they rise they will rise more evenly that way. Be sure and round up all of the lemony sugary pecan goodness that you've probably left on the table and throw it on the top of your pieces. Cover and let rise until almost double (but don't let rise to the top of the pan, that will be too much). I set my loaf pan outside for 10 minutes in the blazing hot heat and it was just the right amount of time. Bake at 350 for 30 minutes. About 20 minutes in my loaf was as golden brown as I wanted it to be, so I covered it with foil for the last 10 minutes. There's nothing worse than having the top brown but the bottom raw. 30 minutes was the perfect baking time for me. Cool in pan for a few minutes, loosen edges and then transfer to cool on baking rack. While your loaf is cooling you'll want to get your glaze ready. This is the perfect topping for the pull-apart bread! Mix together your lemon juice, melted butter, and powdered sugar and you've got yourself the perfect lemony topping. You'll want to wait until the loaf is almost completely cooled before glazing. Otherwise your glaze will just melt (which a little bit of melting is OK). Drizzle the desired amount on top of the loaf and reserve about 1/4 for individual servings. Best if served right away. Enjoy!
Hello, hello! It's Amber again! From Dessert Now, Dinner Later! I'm back with another delicious Rhodes recipe! I am so in love with Rhodes' frozen dough, that I hadn't really given the Warm-N-Serv rolls a chance, but boy oh boy was that a mistake! I could seriously eat crusty bread everyday the whole rest of my life and be happy. And the mini-baguettes used for this recipe are just, delightful! Don't tell anyone, but bread and butter was the reason I gained several pounds (okay like 5+lbs) on my honeymoon cruise 6 1/2 years ago. Luckily, I've gained a little more control when it comes to bread and butter since then.
These Bacon and Egg Breakfast Boats are great for breakfast or brunch, deliciously savory and easy to make! I even cheated and used pre-cooked and chopped real bacon bits, which makes this recipe go really fast. Gather your ingredients: 4 Rhodes Warm-N-Serv™ Mini Baguettes, thawed, 4 eggs, 2 tablespoons cream, 8 strips bacon, cooked and chopped, 1/4 cup grated (or shredded) asiago cheese, 2 green onions, sliced, and salt and pepper.
Cut top off baguettes and pull out bread to make a deep hallowed depression in each one.
Mix all ingredients and pour equally into each of the 4 baguettes (the egg will bake up and fill the shell).
Bake at 350°F 20-25 minutes. If you leave the extra bread on the tray like I did, remove those after 5 or 6 minutes and snack on them while you wait for the breakfast boats to finish cooking.
Remove from oven and sprinkle more cheese on top of hot baguettes. Serve warm. I hope you enjoy this tasty meal with your family!
Hello, it's Jasey from Jasey's Crazy Daisy here again to share a fabulous recipe for Monte Cristo Roll Ups. I had never heard of the Monte Cristo Sandwich until my husband and I ate at Bennigans restaurant when we visited Bozeman, Montana (I don't think it's even there anymore). He loved going to Bennigans, it was an Irish pub (I'm not sure it was the food that excited him as much as the Guiness). Anyways, I remember finding it (the sandwich) a bit odd at first, turkey, ham, cheese, and... raspberry???? But the the more I thought about it the more intrigued I was and the picture on the menu hooked me line and sinker. One bite and I was a totally goner!
Their monte cristo sandwiches were fried and crazy delicious and I often think about that sandwich and how amazing it was (admit it, you daydream about sandwiches too) and decided to create my own Monte Cristo Stromboli. I was looking for a sandwich with all the Monte Cristo elements, but that could serve my crew all at once. I don't like to fry food very often and I wanted a quick and easy recipe to prepare but didn't want to sacrifice on flavor. This is where Rhodes comes in.
With just a little planning ahead to remember to set the dough out to thaw, Rhodes Traditional White Bread makes it possible to create amazing recipes that taste all the way homemade and are easy to make. Sometimes I'm all about making things from scratch, but there are some corners that are meant to be cut and using Rhodes in place of homemade bread dough is one of them. They've totally got you covered when it comes making things with bread dough. You can skip messing around with yeast (yikes) and kneading and cut right to the fun part, making amazing eats and treats. Are you ready to get started?
To make these little gems you'll want to spray a baking sheet with cooking spray and set one loaf of Rhodes frozen bread out to thaw. Spray a piece of plastic wrap with cooking spray and lightly cover the loaf while it thaws.
Once the dough is nice and soft, set it on a well floured table top and roll it into a rectangle (roughly 12x15 inches). It doesn't have to be perfect.
Next, spread a little raspberry jelly over the dough stopping about an inch away from the edge so that you will be able to seal everything nicely.
Top the jelly with a few slices of cheese, I used provolone, but Swiss or even American would work well if you'd prefer.
Top the cheese with some slices of ham and maybe even some turkey too. Yummmm!
Roll her up.
Fold over your ends and press all your edges together to seal everything in.
Place back on your cookie sheet, seams down.
And bake at 350 degrees for about 30 minutes or until bread has turned golden brown. Sprinkle with a little powdered sugar.
Drizzle with a delicious raspberry glaze. Slice and enjoy. Easy, right?!
In a nutshell, all you have to do is follow a few basic steps and you'll have a delicious Monte Cristo Stomboli that's sure to impress.
Monte Cristo Roll Ups
1 loaf Rhodes frozen bread dough 2/3 cup raspberry jelly, divided (I used seedless) about 6 slices of provolone cheese 6-8 slices of ham 6-8 slices of turkey powdered sugar for sprinkling
Place dough on a baking sheet sprayed with cooking spray. Spray plastic wrap with cooking spray and loosely cover dough. Leave dough to thaw, about 5 hours or as directed on package. On a table top spread with flour, roll softened dough into a 12x15 inch rectangle. It doesn't have to be perfect. Spread dough with 1/3 cup raspberry jelly stopping about an inch before the edges. Layer cheese, turkey, ham slices over the jelly. Roll dough, lengthwise, into one loaf. Fold ends under and press all edges to seal. Place, with seams down, back onto baking sheet and bake at 350 for 25-30 minutes or until golden brown. Sprinkle with powdered sugar.
Meanwhile, during the last few minutes of baking, place 1/3 cup jelly and 2 Tablespoons of water in a microwave safe bowl and microwave using 30 second intervals, stirring between each interval, until the mixture has melted into a smooth glaze. It will thicken a bit as it cools. You can either drizzle this over you Monte Cristo Roll Ups or use as a dipping sauce. Slice Stromboli and enjoy.
It's the middle of July and it's hot! In the summertime, I am all about making recipes that don't require any cooking! This recipe from Rhodes is perfect for a summer lunch or even a light dinner. No baking required, only takes a few minutes to make and these wraps are amazing! As part of this recipe, you grill the Rhodes rolls to use as wraps which is something I had never even thought of doing before but it's brilliant and the rolls are so good this way! You can use an outdoor grill or an indoor one (I used my George Foreman)!
GRILLED CASHEW CHICKEN WRAPS
It's sizzlin' summertime and we'd much rather keep all that heat outside, right? One great way to do that while still feeding the family is to use the BBQ. It's not just for burgers anymore! Come check out how versatile Rhodes dough is on the grill!
The most basic way to use Rhodes on the grill is to grill your rolls! They cook up quickly and are nice and soft. Add them and a salad to your steak or chicken and you've got a complete meal!
These start out similar to the grilled rolls, except roll them out a little flatter, like a tortilla. Make a couple, fill them with delicious stuff, and wait for the oohs and aahs! We've also got another version for you to try: Grilled Hawaiian Quesadillas. Mmmm, think pineapple!
Oh yes, grilled pizzas are all the rage, and Rhodes makes getting them to the table so much easier. Rhodes dough = pizza dough! Plus, the topping possibilities are endless, right? In fact, here's another idea: Grilled Chicken and Spinach Pizza.
So these are just basically a grilled roll with all kinds of good stuff on top! These ones feature, pesto, capers, ricotta cheese and arugula for a bit of flatbread sophistication! Guaranteed to impress your guests.
Ok you've just got to admit, these are pretty creative right? And what family wouldn't be dipping and digging right in? In fact, let the kids make their own and choose what goes inside. A little marinara sauce on the side, and you've just made their day!
Flatbreads, sandwiches, wraps ... whatever you call them, anything wrapped up in soft and warm bread is amazing! These wraps feature Red Hot Wing Sauce for all you heat lovers. Make 'em as spicy as you want!
The caprese flavor combination of tomato, mozzarella and basil is on a taste tier of it's own. Our original version of this recipe calls for using our Mini Baguettes (which are so convenient) but the combo is also great on this open face sandwich. Also try this version with BBQ Pork.
This is another recipe that's so easy to pull together. You just get some of our Warm-n-Serv French Crusty Rolls out of the freezer, top them with olive oil, fresh mozzarella and basil and stick them on the grill. What could be easier?
Here's another one the kids are going to love putting together. They are so fun to make and eat! Use frozen meatballs and all your favorite toppings and weave them around a dinner roll. Totally doable!
So technically this isn't really using Rhodes dough on the grill, but our Warm-n-Serv Soft Dinner Rolls just make the most perfect little slider buns, we had to include them! Here are a few of our favorites:
We hope you've enjoyed our grilling recipe round-up and that it has inspired you to get creative with Rhodes on the grill! Upload a picture to our Facebook page and we'll reward you handsomely with a coupon for FREE dough! Let's get grillin'!
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