No one will ever know you didn't spend hours making these fancy looking rolls. Rhodes blogger Mara shows you this simple way to make a big impression! Click here to read the full artic...
As a mom and a cook for more years than I care to count, some of my favorite cooking moments are when my family or guests walk in the door and smell the irresistible aroma of freshly baked rolls and take that deep inward breath and anxiously proclaim, “Ohhh…that smells so good!“ Then after surveying the table with the basket of fancy, beautifully formed rolls they ask the inevitable question… “Did youmakethese??”At which point you just smile and reply, “Why yes, I did” (as you secretly conceal the fact of how incredibly easy it was with Rhodes rolls!)
I’m having a couple of special guests over for dinner tonight; my oldest grandson, Jaxon and his friend, Ben, whom I promised to cook dinner for if he would take my photos for me…thanks Ben! So I’d like to walk you through just how easy it is to get those rave reviews we all love so much. I’m making delicious Butterflake Rolls…your guests get a warm, buttery roll without having to butter it themselves! Let’s get to it…
You will need:
12 Rhodes Texas™ Rolls or 24 Rhodes™ Dinner Rolls, thawed, but still cold
softened butter or squeeze margarine
a regular-sized muffin pan
(How easy is that?)
First, I like to put the frozen rolls I’m going to use in the refrigerator the night before I need them. It’s not necessary, but it really cuts down the thawing and rising time. If you forget, it’s not a big deal; I have other shortcuts coming up!
Using 1 Texas™ roll (or two dinner rolls combined into a ball), I make 4 or 5 deep cuts into each roll with the scissors, cutting almost to the bottom, but not quite. (And yes, reluctantly I have to admit I have snipped my “roll holding” hand once or twice, so be careful!)
I then brush the butter or squeeze margarine into each cut (a butter knife, a spoon or even your fingers will work just as well as a brush).
Then place the rolls in the sprayed or buttered muffin pan, cut side up. If you like, you can lightly sift some flour over them and tap off the excess before placing them in the pan. Personally, I prefer the buttery crispy crust without the flour...YUM! Cover them with plastic wrap sprayed with cooking spray, and place them on the counter to rise.
Let rise until double in bulk. If you’re in a hurry (as I usually am), preheat your oven to 200 degrees while you make the rolls, and turn it off (don’t forget). Then you have a warm, cozy place for your rolls to rise quickly. One suggestion though…leave the oven light on so that you don’t forget and end up with an over-risen pool of dough at the bottom of your oven…
…Not that I would ever admit to giving that advice by personal experience!!
Set a timer for every 20 minutes and check them. They should look like this…
Now all you have to do is preheat your conventional oven to 350° F, remove the plastic wrap and pop them in for 15-20 minutes and wait for that blessed aroma to fill your home. They should be a delightful golden-brown color, top and bottom. Remove them from the pan to a cooling rack for a few minutes, but not too long, because who on earth can resist a warm roll from the oven?!
Now the important part…place a basket of these little gems in front of your guests and watch their eyes light up and the compliments roll forth. You’ll feel like a Master Chef! Thank you Rhodes, you make baking so easy!
Another shortcut: If you start with frozen rolls, and want to speed up the time it takes to thaw the rolls, put 12 of them on a microwaveable plate and microwave on High for 1 minute. They should then be pliable enough to work with in a few minutes at room temperature. Don’t let them get hot though, you want them to remain cold as you form them.
Butterflake RollsServings: 12 | Skills: Beginning | Prep Time: 5 min (not including thaw time) | Bake Time: 15-20 min
No one will ever know you didn't spend hours making these fancy looking rolls for Easter dinner.Butterflake Rolls
12 Rhodes Texas Rolls or 24 Rhodes Yeast Dinner Rolls, thawed but still cold
soft butter or squeeze margarine
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 or squeeze margarine into each cut and place rolls in sprayed 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.