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Fri, Nov 11 2011 post by Amy

Roll Baking Tips

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. 

Roll Baking Tips from Rhodes Bake N Serv

Roll Baking Tips from Rhodes Bake N Serv




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!

Butterscotch Bubbleloaf

Click here for the recipe!




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.

Roll Baking Tips from Rhodes Bake N Serv


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.

Roll Baking Tips from Rhodes Bake N Serv


An easy way to make some soft pull apart rolls is to put 24 Texas rolls on a baking sheet.

Roll Baking Tips from Rhodes Bake N Serv


Cover with plastic wrap and let double in size, so they're touching each other. Here they are ready to bake:

Roll Baking Tips from Rhodes Bake N Serv


Bake them at 350 for 15-20 minutes and presto! Don't those look amazing?

Roll Baking Tips from Rhodes Bake N Serv



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.

Green Chili Breadsticks

Click here for the recipe!




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’

Roll Conversion

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!

Soup Bowls

Click here for the recipe.




A few more things…

Over Proofed!

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.


Click here for a bunch of different roll recipes.

Click here to print the recipes.

Click here to watch a video demonstration.


Roll Baking Tips

Servings: 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
4.6 / 5  (10 votes, 19 reviews )


Rhodes Yeast Dinner Rolls or Rhodes Texas Rolls, thawed but still cold


Double Rolls:
Rhodes Dinner Rolls, thawed but still cold
soft butter or margarine squeeze

Using 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 cold
soft butter or margarine squeeze

With 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 cold

Roll 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 cold
soft 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 cold
1 egg beaten
sesame seeds, if desired

Roll 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 cold
2 tablespoons butter or margarine, melted

Using 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.


Shari said on Jan 24, 2012
What is the secret to stop the middle of the cinnamon rolls from rising up while baking? When I remove them from the oven, I push the middle back in.
Just to let you know, Rhodes makes the BEST cinnamon rolls I have ever eaten.
Stacie said on Dec 12, 2013
Make sure the rolls have plenty of space and that will keep the middles from rising up as much. If they do, pushing them down right after they come out of the oven is a great option.
Pam said on Jan 06, 2014
Just a question: I love all the Rhodes products but when I bake the rhodes rolls, the bottom never browns and the top is plenty brown and if I don't get them right out of the pan, the bottom starts becoming doughy. I have 2 ovens and both bake them the same way but I don't have any problems with anything else I make. Any suggestions for how to bake better rolls where the bottom will actually brown a bit without the top being too don would be greatly appreciated. Thanks.
Mary said on Dec 25, 2011
My rolls were ready to bake a little earlier than I wanted. I went ahead and baked them but took them out a little early. I thought I would put them back in for a few minutes right before we ate. I put foil over them so they wouldn't dry out but the rolls in the middle fell while they were sitting on the counter. Was there a better way to make this work?
Stacie said on Dec 12, 2013
That's a great way to do it! You can always slow down the rising process by putting them in the fridge, but that's kind of hard to do if they already ready to bake.
Kelly said on Dec 29, 2012
Help! I have thawed my rolls, and they have already risen. We've had a quick change of plans and need to abort out dinner plans. Is there any way of saving these for dinner tomorrow?
Stacie said on Dec 12, 2013
You can partially bake the rolls tonight, and finish them tomorrow. Bake them until they are barely brown tonight. Cover with tinfoil after they have cooled. Tomorrow, you can finish baking them for 2-3 minutes. Let us know how it works!
Sharon said on Oct 29, 2014
What size is the baking sheet that the 24 rolls are on in the photo above?
Stacie said on Nov 17, 2014
That is a jelly roll pan - 18" X 26"
mary said on Nov 24, 2015
any idea's on how to not have some deflate before baking? I use a muffin pan and put sprayed plastic wrap on it but it seems always the end ones will deflate as I take off plastic, I think I have plenty of spray on but they rise so high that when I pull the plastic off before baking I'm sure to lose a couple to deflating thanks
julie said on Nov 25, 2015
You need to bake them sooner. The rolls will fall if they have risen too high. Please call us at 1-800-876-7333 and we will be happy to send you a replacement coupon
Julie said on Nov 24, 2015
I am wanting to bake my Rhodes rolls the day before Thanksgiving. What is your suggestion for reheating the rolls the next day? And will the rolls still taste fresh when made a day ahead? Thank you!
debbie said on Nov 25, 2015
If you would like to re-heat your rolls, it is best to put them on a baking sheet or pan and cover with foil and place in warm oven (200-250 degrees). They might not taste like right out of the oven but will still be good. If you have any other questions, please call out Customer Satisfaction line at 1-800-876-7333
Jan said on Dec 16, 2015
What would make the dinner rolls fall and flatten after baking and taking them out of a muffin pan? I checked the date and it was good, followed all the directions but when I take them out of the pan, they flopped!!
Kate Turner said on Apr 24, 2017
I would like to bake 36 rolls on Wednesday for a dinner on Thursday, as I work full time. Also, is it okay to bake them on a 14x20 jelly roll pan that almost fills m oven? I do have convection and wonder if that would be the way to do it? Also, if it is okay to bake them a day ahead, what's the best way to keep them fresh as possible? I'm not a baker at all. Maybe you have guessed that. Thanks!
Brenda said on Oct 23, 2016
I use Rhodes Texas style rolls. I let them rise and cover with sprayed plastic wrap. The rolls rise but deflate while baking. I have done this about 4 times now and they keep coming out flat. Any suggestions to improve this? Or what I maybe doing wrong?
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Michelle said on Mar 05, 2017
The rolls that I get from the store always seem to have ice crystals. I usually scrape it off with a knife, but I sometimes don't get good results. What is the best way to fix this?
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