Rhodes blogger Amy has some great tips and tricks for working with Rhodes dough. She'll tell you all the little secrets for getting your rolls perfect every time - plus a lot more! Don'...
I am lucky that I work for Rhodes Bake N Serv. I work with lots of fun people who have taught me many tricks and tips for using Rhodes frozen Bread and Rolls.
Let’s start at the beginning. Before you buy the dough you want to check for these things:
- Rolls or loaves should be separate, not stuck together
- No Ice crystals in the bag
- Dough should be frozen solid
Also look at the date, the "best by" date is stamped either on the bag or the closure tab; make sure you use the product before that date.
My favorite tip of all the Rhodes tips is this; Put your dough in the refrigerator before you go to bed. You don’t even have to take it out of the package! You can keep the dough in your refrigerator up to 48 hours. (Do not re-freeze thawed dough)
The refrigerator is MAGIC when making the Butterscotch Bubble loaf, especially for Christmas Morning. You can actually make the entire recipe in your Bundt pan, cover it with plastic wrap, put it in the refrigerator, the next morning take it out, bake it, and wha-La!
Rolls and bread will rise slowly in a cold kitchen. The optimal temperature for the rolls and bread to rise is 90 degrees. There are many other ways to speed up the process. A heat lamp or warming drawer both work great, just make sure that the surface does not become too hot or you could partially cook your rolls before they have a chance to rise. Don't place your pan of rolls or bread directly on a cold, stone countertop. Place a dishcloth or hot pad between the rolls and the countertop.
Now the fun part! Are you going to bake Rolls…fancy rolls for Thanksgiving? Bread for toast or thick grilled cheese sandwiches with tomato soup? Breadsticks to make your Sphegetti dinner a hit… Or homemade mini pizzas that the kids can make with you?
Whatever it is, here are a few more tips:
Always spray your pan with non-stick cooking spray before putting the dough in it.
During thawing and rising phase, always cover frozen dough with plastic wrap that has been sprayed with non-stick cooking spray. Remove plastic wrap before baking. Plastic wrap works better then a towel because it locks in the moisture.
An easy way to make some soft pull apart rolls is to put 24 Texas rolls on a baking sheet.
Cover with plastic wrap and let double in size, so they're touching each other. Here they are ready to bake:
Bake them at 350 for 15-20 minutes and presto! Don't those look amazing?
One of my husbands all time favorite recipes is Green Chili Breadsticks. If you have never made them, you should! They are amazing! Here they are shaped like candy canes. Below I'll give you a tip for rolling out the dough.
When rolling out the dough, if it keeps shrinking back, or it’s just hard to get to the right size, cover the dough with sprayed plastic wrap, let rest for 10-15 minutes and try again. It will be so much easier to roll out after you let the dough rest.
Tips for baking Bread:
- The correct size pan for a 1-lb loaf of bread is 8-1/2" x 4-1/2" x 2-1/2"
- White Bread bakes at 350 degrees, Wheat bread bakes at 325 degrees’
If you have a recipe you want to try but don’t have the suggested product. No problem! You can cut down or press rolls together.
- 8 Texas rolls = 1 loaf of bread
- 12 Dinner rolls = 1 loaf of bread
- 1 ½ dinner rolls = 1 Texas roll
Bread Bowls! Bread bowls are so easy and very impressive. You can also use a “Bread Bowl” for a “Dip Bowl” too. Rhodes has a really fun recipe for a pumpkin bread bowl.
When making Bread Bowls use parchment paper. You can cut the paper between the bowls and move them further apart on the pan if the bowls look like they are going to touch each other when they have risen. You don't want your bread bowls to touch when they're baking because it will make a weak spot in the bowl. A really easy way to make bread bowls is to cut a loaf into 3 pieces then round them over a bit. EASY!
A few more things…
I have done this many, many times. I run an errand that takes twice as long as I think its going to, come back home and my bread has risen way over the pan (over proofed). Its okay! You can "punch" the dough down and reshape to a loaf or roll and it will rise again.
Remove loaves of bread or rolls from the baking pan to a cooling rack within 5 minutes after baking.
Loaves of bread should be placed on their side for 10 minutes and then rotated upright to finish cooling. This helps to keep bread or rolls from becoming soggy after baking.
When using a convection oven, lower the temperature 25 degrees
Have fun baking! Make memories in the kitchen with your family and friends. Be brave and try new recipes because of this last tip “NO FAULT GUARANTEE!” The Rhodes Bake-N-Serv "No Fault Guarantee" ensures that every Rhodes customer will continue happily baking and using Rhodes Frozen Dough. The Rhodes Customer Satisfaction Department will personally answer any question or solve any complaint. See our web site http://www.rhodesbread.com for details on how to contact our Customer Satisfaction Department.
Roll Baking TipsServings: as needed | Skills: Beginning | Prep Time: 15 min (not including thaw time) | Bake Time: 15-20 min
There are many more ways to use Rhodes rolls than just "thaw, rise and bake". Check out these roll baking tips!Roll Baking Tips
Rhodes™ Dinner Rolls or Rhodes Texas™ Rolls, thawed but still cold
Double Rolls:Rhodes™ Dinner Rolls, thawed but still coldsoft butter or margarine squeezeUsing 2 dinner rolls, put the flat sides together, then place side by side in a sprayed muffin tin. Squeeze butter or margarine in between rolls, if desired. This helps maintain the definition between the rolls. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown.Cloverleaf Rolls:Rhodes™ Dinner Rolls, thawed but still coldfloursoft butter or margarine squeezeWith scissors or knife, cut rolls in half. Place three halves in each sprayed muffin tin cup. If desired, roll balls in flour first. Squeeze butter or margarine in between roll halves, if desired. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown.Swirl Rolls:Rhodes Texas™ Rolls or Rhodes™ Dinner Rolls, thawed but still coldflourRoll and stretch one Texas™ roll or two dinner rolls, combined, into a 12-inch rope. Roll in flour and form a coil. Place in sprayed muffin tin cup. Cover with sprayed plastic wrap, and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes, or until golden brown. Butterflake Rolls:12 Rhodes Texas™ Rolls or 24 Rhodes™ Dinner Rolls, thawed but still coldsoft butter or squeeze margarine Using one Texas™ roll (or two 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 roll in sprayed muffin tin cup. 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.Knot Rolls:12 Rhodes™ Dinner Rolls, thawed but still cold1 egg beatensesame seeds, if desiredRoll each roll into a 9-inch rope and tie in a knot. Place on a large sprayed baking sheet. Brush each knot with beaten egg. Sprinkle with seeds, if desired. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown.Parkerhouse Rolls:20 Rhodes™ Dinner Rolls, thawed but still cold2 tablespoons butter or margarine, meltedflourUsing a little flour to prevent sticking, flatten each roll into an oval. Brush center with melted butter. Fold in half pressing edges together slightly. Dust top with flour and place on large sprayed baking sheet. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes.