Food
Unforgettable HOLIDAY Parties
When hosting or attending a Thanksgiving or
Christmas gathering you want your food to be
unforgettable.
Get inspired with these creative and delicious recipes
using frozen dough you can find in your grocers
freezer. It cuts your preparation time, but still gives
you the homemade taste and aroma you love. Your
guests will be clamoring to try these appetizers, fun
rolls and treats.
Pumpkin Shaped Rolls are the perfect addition to
your Thanksgiving menu. They are easy enough for
the kids to help make. This delectable Party Loaf is
just right for when guests drop in or for the family get
together that has been planned for weeks.
Make the busy and hectic holidays so much easier
with the convenience of frozen dough. You can bake
up a wonderland of scrumptious recipes that just may
become new traditions in your home.
Pumpkin Shaped Rolls
12 Rhodes™ Dinner Rolls or 12 Rhodes Texas™
Rolls, thawed but still cold
2 tablespoons butter, melted
12 pecan pieces, for stems
Shape each dinner or Texas roll into a slightly flat
ball. Using scissors, make 6 to 8 cuts, equally spaced,
around the outside of each ball about 1/2- inch deep.
Using the handle of a wooden spoon, poke a deep
hole into the top of each pumpkin shaped roll. Place
on a sprayed baking sheet and cover with sprayed
plastic wrap. Allow to rise until almost double.
Remove wrap and re-poke stem hole. Bake at 350°F
15-20 minutes or until golden brown. Remove from
oven and brush with butter. Insert pecan pieces into
pumpkin rolls for stems.
Coconut Lime Blossoms
18 Rhodes™ White Dinner Rolls, thawed
1/3 cup butter, melted
1/3 cup sugar
1/3 cup shredded coconut
2 limes
1 cup powdered sugar
4 ounces cream cheese
Cut each roll in half. In a small bowl, combine
sugar, coconut and zest from the limes. Dip each roll
half into the melted butter and then in the coconut
mixture. Place 3 coated roll halves in each cup of
a sprayed muffin tin. Cover lightly with plastic
wrap and let rise until rolls are one and a half times
their original size. Remove plastic wrap and bake
at 350°F 15-20 minutes. Remove from oven and
cool completely. Mix the powdered sugar with the
juice from one lime. Place the cream cheese in a
microwave-safe bowl and microwave for 10-15
seconds, or until the cream cheese is warm (not hot),
soft and can be stirred smooth. Add the cream cheese
to the lime glaze and beat until smooth and shiny. If
needed add a few drops of water or a few teaspoons
of powdered sugar to achieve a consistency like
honey. Spread icing liberally over cooled blossoms.
Pumpkin Slices with Rum Glaze
Pretzel Sticks
Raspberry Filled Rolls
8 Rhodes Texas™ Rolls or 1 Loaf Rhodes™
Bread Dough, thawed but still cold
¾ cup canned pumpkin
2 tablespoons butter, browned
1 cup sugar
2 teaspoons cinnamon
½ teaspoon nutmeg
Rum Glaze:
2 tablespoons butter
2 tablespoons brown
sugar
1 1/2 tablespoons milk
3/4 cup powdered sugar
1 1/2 teaspoons rum
flavoring
12 Rhodes™ Dinner Rolls,
thawed but still cold
2/3 cup baking soda
1 egg
sea salt
12 Rhodes™ Dinner Rolls,
thawed to room temperature
1/3 cup raspberry jam
1/4 cup melted butter
1/2 teaspoon vanilla
1/2 cup sliced almonds, chopped
1/4 cup brown sugar
additional sliced almonds, if desired
Glaze:
3 ounces cream cheese
2-4 tablespoons milk
3 tablespoons powdered sugar
1/4 teaspoon vanilla extract
If using loaf, slice into 16
thin pieces. If using rolls,
cut each roll in half and flatten
into a 3x3-inch oval. Combine
browned butter, sugar, cinnamon and
nutmeg in a bowl. Spread about a teaspoon
of pumpkin onto both sides of each dough piece and
then dip both sides into the sugar mixture. Line
them up in a sprayed 9x5-inch loaf pan,
each piece on its edge, to make a loaf
shape. Sprinkle any remaining
sugar mixture over the top of
the slices. Cover with sprayed
plastic wrap and let rise until
double in size. Remove
wrap and bake at 350°F
35-40 minutes. Cover
with foil last 15 minutes
of baking to prevent over
browning. Combine the
butter, brown sugar and
milk in a sauce pan and
bring to a boil. Remove from
heat and add the powdered
sugar and flavoring. Drizzle over
slices after baked.
Cinnamon Knots
12 Rhodes Texas™ Rolls,
thawed but still cold
1 teaspoon cinnamon
1/2 cup sugar
1/4 cup butter, melted
Icing:
1 cup powdered sugar
1 tablespoon butter,
melted
2-3 tablespoons milk
1 teaspoon vanilla
Mix cinnamon with sugar.
Roll each roll into a 9-inch
rope. Tie in a loose knot.
Roll each knot in melted
butter and then cinnamon/
sugar mixture. Place in a
sprayed muffin tin. Cover with
sprayed plastic wrap and let double in
size. Remove wrap. Bake at 350°F 15-20
minutes or until golden brown. Remove from pan
and place on a cooling rack. Brush with icing while
still warm.
Roll each roll into a 5-inch
rope. Place on a large
sprayed baking sheet in
2 rows of 6. Cover with
sprayed plastic wrap and
let rise for about an hour.
Place 2 quarts of water in a
large saucepan, add baking
soda and bring to a boil.
Turn heat down to medium.
Gently place each pretzel stick,
3 at a time, in the water and let
simmer for 15 seconds on each
side. Drain them on a cooling rack and
return to the baking sheet. Combine the
egg and 1 tablespoon of water to make
an egg wash. Brush each stick with the
egg wash and sprinkle with sea salt. Bake
at 400°F 5-10 minutes or until deep
golden brown.
Flatten each roll into a 4-inch circle. Place a large
teaspoon of jam in the center of each circle. Pull the
edges of each roll up over the jam and pinch together.
Combine brown sugar and crushed almonds in a
shallow bowl. Combine butter and vanilla in another
bowl. Dip each jam filled roll into butter mixture
and then into brown sugar mixture. Place each one,
pinched side up in a sprayed muffin cup. If you have
any extra brown sugar mixture, sprinkle over the top.
Cover with plastic wrap and let rise until double in
size. Bake at 350°F 12-15 minutes.
Combine all glaze ingredients and mix well. Drizzle
over the top of slightly cooled rolls. Sprinkle with
sliced almonds if desired.
Party Loaf
1 Loaf Rhodes™ Bread
Dough, thawed
but still cold
slices of your favorite
cheese
cooked bacon
green onion, diced
dipping sauce
Roll loaf into a 20-22-inch rope.
Form into a circle and place in the bottom of a sprayed bundt pan. Cover with
plastic wrap and let rise until double in
size. Remove wrap and bake at 350°F
20-25 minutes or until lightly browned.
Cool and then make cuts lengthwise
and widthwise, about 1-inch
apart, without cutting through
the bottom crust. Place on a
sprayed baking sheet. Insert
cheese slices & bacon
pieces between the cuts.
Return to oven and bake
an additional 5-10 minutes
or until cheese is melted.
Serve with your favorite
dip in the middle. and bake
at 350°F 20 minutes or until
golden brown.
Breakfast Bread Pudding
12 Rhodes Warm-N-Serv™ Sourdough Rolls or
12 Rhodes™ Dinner Rolls baked following package directions
8 eggs
2 cups milk
1/2 cup heavy cream
3/4 cup sugar
2 tablespoons vanilla
Crumble Topping:
1/2 cup flour
1/2 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon salt
1/2 cup butter
3/4 cup chopped pecans
Glaze:
2 cups powdered sugar
6 tablespoons milk
4 tablespoons butter, melted
1 teaspoon vanilla
Cut each of the rolls into 8 pieces and place evenly in
a well sprayed 9x13-inch baking pan. Mix the eggs,
milk, cream, sugar and vanilla together in a bowl and
pour over the roll pieces to saturate. Cover and refrigerate for several hours or overnight. Remove from
refrigerator and take off the cover. Combine the topping ingredients in a bowl until crumbly and sprinkle
over the roll mixture. Bake at 350°F 45-50 minutes.
To prevent over browning, cover with foil last
10-15 minutes of baking. Combine Powdered Sugar
Glaze ingredients and drizzle over warm bread pudding.