1 loaf Rhodes Wheat or White Bread Dough (thawed, thawing takes 2 - 3 hours)
Thaw dough until soft. Cut loaf into thirds. Form each third into a ball. Place on cookie sheet that has been sprayed with non-stick cooking spray. Cover with plastic wrap that has also been sprayed. Let rise until double. Remove wrap. Bake at 350 for 25 minutes or until golden brown. Cool; slice off top. Hollow out bread and fill with favorite dip, soup or chili.
The dough must be at room temperature or warmer. Let the dough thaw until it is warm and pliable (3 hours for rolls and 4 - 5 hours for bread dough). 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.
Let the dough soften until thawed and warm (about 4 - 5 hours at room temperature). Preheat oven to 400 degrees F. Roll or stretch dough to fit greased 15 inch pizza pan or 10" X 15" jelly roll pan. Pre-bake the crust in the oven for 8-10 minutes.
-Cover pre-baked crust with your favorite toppings. Return to oven at 375 degrees F. for 15 to 20 min. or until done.
24 white dinner rolls (thawed)
2/3 cup brown sugar
2 tsp. cinnamon
1/2 cup butter or margarine, melted
1/2 cup pecans, chopped
Thaw rolls until soft. Cut each roll in half. In a medium bowl, mix brown sugar, cinnamon, and nuts together. Dip roll halves in butter then roll in cinnamon sugar mixture until thoroughly coated. Arrange in bundt pan that has been sprayed with non-stick cooking spray and cover with plastic wrap. Let rise until double in size. Remove wrap. Bake at 350 for 30 to 35 minutes. Cover with foil the last 15 minutes of baking. Immediately after removing from oven, carefully release edges and center tube with a knife. Invert onto a serving plate.
Rhodes sells ready-made cinnamon rolls with rich, cream cheese frosting! But if you'd like to have fun making your own cinnamon rolls, following are the instructions:
1 loaf white bread dough, thawed and risen
1/4 cup butter or margarine , softened
1/4 cup sugar, granulated
2 tsp. cinnamon
1/4 cup raisins
1 cup powdered sugar
1/4 tsp. vanilla or almond extract
2 Tbs milk, add more or less to desired consistency
Thaw dough until soft and risen. Roll dough into a 12 x 16 inch rectangle. Brush dough with butter. Sprinkle with sugar, cinnamon, and raisins. Starting on a long side, roll up. Cut crosswise into 6 slices. Place in a 9 x 11 inch pan. Flatten each roll to 1/2 inch with the palm of your hand. Cover rolls with plastic wrap that has been sprayed with non stick cooking spray. Let rise until double in size. Remove wrap. Bake at 350 for 20 to 25 minutes. Glaze
You can make pizza, and calzones, and sopapillas, and bread bowls and dough sculpture, and breadsticks and pretzels, and bagels and the list goes on. One of the greatest assets of frozen dough is its versatility. Rhodes recipe book Fresh Ideas with Frozen Dough has 90 proven recipes using Rhodes products and that's just some of our favorites. Rhodes dough can be baked, boiled for bagels, fried, even grilled on your barbecue!