You will be a tree hugger and biter when you make and eat these tall timbers with frozen dough.
Shape 2 rolls into a tall, thin, triangle (about 10 inches tall by 4 inches wide). Cut a narrow strip off the bottom and form a tree trunk. Make 4 or 5 slanted cuts into each side of the triangle. Pull out each sliced section to form branches. Stretch the tree taller and the branches thinner as you form the tree. Place tree and trunk on a sprayed baking sheet. Brush with egg and let rise for 15-30 minutes. Bake at 350F for 20-25 minutes, or until golden brown.
2 Rhodes Texas rolls, thawed but still cold
1 egg, beaten
Shape 2 rolls into a triangle about 8 inches tall and 4-inches wide. Cut a narrow strip off the bottom and form a tree trunk. Divide the triangle into 4 parts, cutting horizontally. Cut each section vertically into a fringe. Place tree trunk on a baking sheet sprayed with non-stick cooking spray. Layer the bottom fringe above the trunk pulling branches up, over, and out as desired. Continue with each layer and finish with the top of the tree. Brush with egg and sprinkle heavily with sugar. Let rise 15-30 minutes. Bake at 350(F for 20-25 minutes, or until golden brown.
1 Rhodes Texas Roll, thawed but still cold
1 egg, beaten
Shape one roll into a triangle about 5-inches tall and 4-inches wide. Cut off a very narrow strip along the bottom. Press this strip together to form a short, fat, trunk and place under the tree. Place tree on a baking sheet sprayed with non-stick cooking spray. Brush with egg and let rise for 15-30 minutes. Bake at 350ºF for 15-20 minutes, or until golden brown. Let tree cool and then frost with honey butter. For easy icing, use a decorator bag or squeeze bottle.
1 cup butter
1 cup honey
Blend ingredients together with an electric mixer until smooth.