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Thaw

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Discover new thawing methods and tips for shaping dough into pizzas and more.

Rise

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Find ways to speed rising time and troubleshoot any rising dilemmas.

Bake

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Tips for baking in various ovens, pans, and how to handle baked product.

Thaw

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Rhodes Rolls can be microwave thawed. Place 6 rolls on a plate sprayed with non-stick cooking spray. Microwave on high for 25 seconds. Turn rolls over and microwave on high for an additional 25 seconds. Please remember that microwaves vary, over heating the roll may prevent the roll from rising properly.Microwave thawing bread dough is not recommend. Loaves defrosted in the microwave do not thaw evenly.

The dough must be at room temperature or warmer. Let the dough thaw until it is warm and pliable. The speed method on the package may also be used. You may also choose to roll the dough out as much as possible, then cover and let rest for 10 to 15 minutes. Then finish rolling the dough out. Spray your work surface with a non-stick cooking spray or lightly coat with oil. Do not use flour as it tends to dry out the dough and causes the dough to lose its elasticity. Rhodes roll dough is easier to roll out than bread dough. Eight Texas Rolls or 12 Dinner Rolls are equivalent to one loaf of Rhodes bread dough.

True, refrigerated dough is faster than frozen dough because you do not have to thaw it. But those who appreciate the flavor and aroma of Rhodes yeast-raised dough do offer some tips:Rhodes dough can be left in the refrigerator for about 16 hours. Put a bag of rolls in the refrigerator in the morning and take the rolls out in the evening when you arrive home. Within an hour the rolls are ready to bake.Another method is to put cinnamon rolls in a pan to rise in the refrigerator at about 8 p.m. Often, depending on the temperature of your refrigerator and how long you sleep, they can be ready to bake when you get up in the morning. Bake an extra dozen for the neighbors!

Rhodes rolls typically take 1 - 2 hours to thaw at room temperature (72 degrees F). Rhodes Bread takes 2 - 3 hours to thaw at room temperature. You can also thaw dough in the refrigerator. Rolls take 8 - 12 hours to thaw in the refrigerator. Bread takes 10 - 12 hours to thaw in the refrigerator.

Rise

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Sometimes through mishandling, dough is allowed to partially thaw and is then refrozen. Re-freezing damages the yeast. When purchasing, select Rhodes dough that is frozen solid, not stuck together, and devoid of ice crystals in the bag. Also check the "Best By [Date]" on the package. For best performance, select a package with a distant “Best By [Date]”.

If the dough is allowed to rise too high, it will eventually fall.Rolls should only be allowed to double in size. For bread, the middle section of the dough should be allowed to rise only 1/2" to 1" above the side of the bread pan or it may fall. Recommended bread pan size is 8 1/2" X 4 1/2" X 2 1/2". Different sized bread pans may cause the bread to fall. If the dough rises too high, it can still be used. Remove the dough from the pan and knead it to remove the gas bubbles. Shape into loaf or rolls and allow to rise. Keep in mind that it will rise more quickly the second time because the dough is already very warm.

Always spray the plastic wrap with a non-stick cooking spray. This will keep the plastic from sticking to the dough.

If your bread or rolls should rise too much, you may take the dough out of the pan, punch it down, reshape it, and place it back in the pan to rise again. Keep in mind that it will rise more quickly the second time because the dough is already very warm.

Yes, if you allow the dough to rise too high (bakers would say over-proofed), you can "punch" the dough down and reshape to a loaf or roll and it will rise again. Some people feel the texture is even better using this procedure and they do this on purpose!

Rolls and bread will rise slowly in a cold kitchen. The optimal temperature for the rolls and bread to rise is 90 degrees F. There are many ways to speed up the process without sacrificing the quality of the finished product. 1. Using the speed method included in the baking instructions on the package will speed up the process. 2. A warming drawer works 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. We also suggest using a kitchen timer as a reminder to check the rolls. 3. 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. 4. Most importantly - look for fresh product in your grocery store, that is free from ice crystals. If the product does have ice crystals, carefully brush them off and grease the baking pan well. Ice crystals will melt during baking and may cause the rolls or bread to stick to the pan.

Bake

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See individual product pages for specific pan sizes and instructional photos.

If the bread pan is too large, the dough may spread instead of rise. Rhodes recommends an 8 1/2" X 4 1/2" X 2 1/2" baking pan. The loaf should rise no more than 1" above the pan before baking.

If the oven is too hot, the outside of the bread may bake too quickly and the inside may still be doughy. Bake the loaf at a lower temperature for a longer time. If the bread was baked at 350 degrees F., lower the temperature to 325 degrees F. and bake for an additional 5 to 10 minutes. Recipes that need to bake 25-30 minutes may brown too quickly. To avoid over-browning, cover the bread with foil and bake an additional 5-10 minutes.

Take some rolls out of your home freezer, put them in a pan and cover with plastic wrap. The rolls will thaw and rise. After they have risen to about double in size, put them in the oven (remember to take off the plastic wrap) and in 20-25 minutes you'll have hot, fresh, home-baked rolls.

Flavor: Rhodes bread and rolls are made with only the highest quality ingredients including fresh yeast. Fresh yeast has a slightly sweet, full taste. However, yeast will rise even in refrigeration. Thus, true yeast dough must be solidly frozen until ready to use. Fortunately, freezing not only makes the yeast inactive, but preserves the dough's freshness making it possible for us to leave out preservatives and produce bread that tastes as good as homemade.Aroma: The yeast and other ingredients in frozen dough create the wonderful aroma. Of course, the cinnamon rolls have their own unique aroma that always draws a crowd.Texture: Yeast risen dough has the perfect texture that every home baker desires.Convenience: Using frozen dough saves you the measuring, mixing, kneading and cleanup of "scratch baking", yet you enjoy the quality, flavor and aroma of homemade. Rhodes is homemade without the mess!

Storing Rhodes bread, rolls or cinnamon rolls in your refrigerator will increase the shelf life from several days to over a week.

Yes, baked bread and rolls may be stored in freezer bags for up to 3 months with excellent results.

Remove the 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.

For maximum size - allow the cinnamon, orange, or caramel rolls to thaw for 30 - 60 minutes before baking. You will need to reduce the bake time 5 - 10 minutes. Bake at 350 degrees F for 20 - 25 minutes. Do not bake in a convection oven.