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  • 1 . Adding Color to Dough

    To color your dough sculpture, mix egg yolk with food coloring and brush on uncooked dough.

  • 2 . Rolling Out Dough

    When rolling out the dough, if it keeps shrinking back, cover with sprayed plastic wrap, let rest for a 10-15 minutes and try again.

  • 3 . Convection Ovens

    When using a convection oven, lower the temperature 25 degrees.

  • 4 . Glass Baking Pans

    When using a glass pan, lower the temperature 25 degrees.

  • 5 . Refrigerating Dough

    You can keep the dough in your refrigerator up to 48 hours.

  • 6 . Best If Used By

    Use frozen dough before the "best by" date that is stamped either on the bag or the closure tab.

  • 7 . Buying The Best

    When purchasing Rhodes frozen dough, check packages for these things: Rolls or loaves should be separate, not stuck together No Ice crystals in the bag Dough should be frozen solid

  • 8 . Thawed Dough

    Do Not re-freeze thawed dough

  • 9 . Sticky Pans

    Always spray the pan with non-stick cooking spray before putting the dough in it.

  • 10 . Preventing Dry Dough

    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

  • 11 . Loaf Pan Size

    The correct size pan for a 1-lb loaf of bread is 8-1/2" x 4-1/2" x 2-1/2"

  • 12 . Roll Conversion

    8 Texas rolls = 1 loaf of bread 12 Dinner rolls = 1 loaf of bread

  • 13 . Microwave Thaw

    Place 6 rolls on a microwave safe plate. Microwave on high for 25 seconds. Turn rolls over and microwave another 25 seconds.

  • 14 . Fabulous Pizza

    If you want to make great homemade pizza, try using Rhodes Texas Rolls or Dinner Rolls. The dough must be at room temperature or warmer. Let the dough thaw until it is warm and pliable (about 5 hours at room temperature). 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 than bread dough to roll out. Eight Texas Rolls or 12 Dinner Rolls are equivalent to one loaf of Rhodes bread dough.

  • 15 . BreadSticks

    Sprinkle salad supreme or other seasonings on the top of dinner rolls to create a "breadstick" type dinner roll.

  • 16 . Dough Sculpture - Holes

    If you need to make holes in the dough while doing a dough sculpture or while creating a recipe like our Dippin' Ghost which requires eyes, use a straw to quickly and easily create the holes.

  • 17 . Hotter Ovens

    If you have an oven that is a little 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.

  • 18 . Breakfast

    Cinnamon Pull-Aparts make a great breakfast option. To make these tasty treats you will need the following; 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.

  • 19 . Cooling Bread Loaves

    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 wet after baking.

  • 20 . Raising Dough

    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. Place the rolls or bread in an elevated place. Many people find the top of the refrigerator to be ideal. 2. 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. 3. Placing your rolls in a warm car to rise does work as long as the temperature is not above 120 degrees F - Just don't forget about them! 4. Some people put the rolls in their dishwasher after running a cycle, the warm, moist atmosphere gives the rolls a real boost. 5. 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. 6. Most importantly - look for fresh product in your grocery store, that is free from ice crystals.

  • 21 . Dough Versatility

    Did you know you can make calzones, sopapillas, bread bowls, dough sculptures, breadsticks, pretzels, bagels and many more recipes using Rhodes frozen dough. One of the greatest assets of frozen dough is its versatility. Rhodes dough can be baked, boiled for bagels, fried, even grilled on your barbecue!

  • 22 . The Rhodes 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.

  • 23 . Punching Down Dough

    If you have allowed your Rhodes 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!

  • 24 . Refrigerator Thawing

    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 raise 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!

  • 25 . High Quality Dough

    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.

  • 26 . Yeast Dough

    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. Yeast risen dough has the perfect texture that every home baker desires.

  • 27 . The Time and Labor Saver

    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!

  • 28 . Homemade Cinnamon Rolls

    Did you know you can make homemade cinnamon rolls using Rhodes white bread dough? 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 (optional) 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.

  • 29 . Keeping Rolls Warm

    Place aluminum foil under the napkin in your roll basket and the rolls will stay hot longer

  • 30 . Crispier Crust

    For a slightly browner and crispier crust, brush bread after 20 minutes of baking with a whole egg beaten with a tablespoon of milk

  • 31 . Soft Crust

    For a soft, well-browned but not shiny crust, before baking brush the loaf with a tablespoon of melted butter.

  • 32 . Preventing Bread Bowl Disaster

    Did you know if you use parchment paper when making bread bowls, 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.

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