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Holiday Rolls

Holiday Rolls
Holiday Rolls
4.0 / 5  (2 votes, 0 reviews )

Surprise your guests by filling your feast-filled Holiday table with our easy to make Holiday Rolls.


Prep Time: 15 min (not including thaw time)
Bake Time: 15-20 min
Servings: as needed
Skills: Beginning


Ingredients

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

Instructions

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
flour
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
flour

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
flour

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.

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