I had two assignments for the family dinner this Thanksgiving: orange stuff (a Jell-O salad with whipped topping, cottage cheese, crushed pineapple, mandarin oranges, pecans and sugar-free orange-flavored Jell-O powder -- drain the fruit and throw it all together, chill and serve - simple, delicious and almost nutritious) and dinner rolls.
Going shopping for my assignments I discovered something: Rhodes Dinner Rolls are very popular in the Rim Country. The first place I looked only had three or four packages of the Rhodes frozen bread loaves and no rolls. When I went back later, thinking they might have had a chance to restock the rolls, even the bread loaves were gone (in a pinch -- no pun intended -- you can thaw the bread loaves and pull off pieces to make dinner rolls)
The second place I went had the rolls and when I checked out the cashier raved to the bagger about how good the rolls were.
So, since Rhodes rolls are so popular, I wanted to share some of the many recipes the company sends to us. The rolls and bread are very versatile. And while the rolls are wonderful to eat just plain or with a little butter or margarine, imagine them combined with an assortment of fillings and toppings ...
Giving Thanksgiving leftovers a tasty turn
Leftover Turkey Mushroom Bake
1 loaf Rhodes Bread Dough, baked and cubed (or leftover Rhodes Dinner Rolls, baked and cubed)
2 cups roasted turkey or baked ham, cubed
8 ounce can mushrooms, drained
11 large eggs, beaten
3-1/2 cups milk
1 teaspoon salt
1-1/2 teaspoons poultry seasoning
1 to 2 cups grated Swiss cheese
Arrange bread cubes in a sprayed 9-inch-by-13-inch pan. Arrange turkey and mushrooms over bread. Whisk together eggs, milk and seasonings. Pour over bread, turkey and mushrooms. Cover with plastic wrap and refrigerate overnight (or at least 4 hours). Remove wrap and top with cheese. Bake at 350 degrees for 60 minutes or until a knife inserted in middle comes out clean. Do not under bake. Serve warm.
Cinnamon Cream Cheese Soufflé
6 Rhodes Anytime Cinnamon rolls, baked, cooled and cubed (do not frost)
8 ounces cream cheese, cut into small cubes
12 eggs, beaten
1/2 cup butter, melted
3 cups half & half
1/2 cup maple syrup
1/4 teaspoon salt
Thoroughly spray a 12-cup bundt pan or 9-inch-by-13-inch glass pan. Sprinkle a layer of cinnamon roll cubes into the pan followed by a layer of cream cheese cubes. Add another layer of cinnamon roll cubes followed by the rest of the cream cheese. Blend eggs, butter, half & half, syrup and salt until smooth. Pour mixture over cream cheese and cinnamon roll cubes. Cover with plastic wrap and refrigerate overnight (or at least 4 hours). Remove wrap and bake at 350 degrees for 60 minutes or until knife inserted in middle comes out clean. Do not under bake. If made in a bundt pan, invert immediately onto a serving platter. It is natural for the soufflé to settle. Let cool 8 to 10 minutes before serving. Slice and serve with Apple Cider Syrup.
Apple Cider Syrup
1 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
1 teaspoon cinnamon
2 cups apple cider
2 tablespoons lemon juice
Mix dry ingredients together in a saucepan. Add cider and lemon juice.
Cook over medium heat, stirring until thickened. Serve warm.
Cranberry Orange Wreath
18 Rhodes Dinner Rolls, thawed but still cold
2 orange rinds, grated
1 cup sugar
1/3 cup butter, melted
1/4 cup dried cranberries
1 cup powdered sugar
2 tablespoons fresh orange juice
1 tablespoon butter, melted
Cut rolls in half horizontally. Combine orange rind and sugar in a small bowl. Place melted butter in another small bowl. Dip each roll half in butter and then in rind/sugar mixture. Place on a large sprayed pizza pan to form a 10 to 12-inch wreath. (Place 24 halves in a thick circle, for the base of the wreath and 12 halves on top.) Cover with plastic wrap and let rise until double. Remove wrap and sprinkle any remaining rind/sugar mixture over wreath. Bake at 350 degrees for 15 to 20 minutes or until golden brown. Remove from baking sheet and let cool. Combine icing ingredients and mix well.
Drizzle icing over cooled wreath.
Pumpkin Chocolate Chip Bread Pudding
1 loaf Rhodes Bread Dough, baked and cooled
1-1/2 cups half and half
2/3 cup sugar
3/4 cup canned pumpkin
1 teaspoon vanilla extract
1/8 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/3 cup milk chocolate chips
3 tablespoons brown sugar
whipped cream, for garnish
Remove crusts from baked bread and cut into 1-inch cubes. Set aside. In a large bowl, combine eggs, half and half, sugar, pumpkin, vanilla, salt and spices. Mix well. Add the bread cubes and chocolate chips and toss gently. Pour into a sprayed 8-inch square baking pan. Let sit for 20 to 30 minutes. Sprinkle top with brown sugar and bake at 350 degrees 40 to 45 minutes. Serve warm with a dollop of whipped cream.
Orange and Coconut Ring
14 Rhodes Dinner Rolls or 9 Texas Rolls, thawed
1 tablespoon butter, melted
1 cup flaked coconut
3/4 cup sugar
2 tablespoons grated orange rind
6 tablespoons sugar
1-1/2 teaspoons cornstarch
1/4 cup sour cream
2 tablespoons butter
2 tablespoons orange juice
1/4 cup flaked coconut, toasted*
Combine rolls together and roll into a 10-by-8-inch rectangle. Brush with melted butter. Combine coconut, sugar and orange rind. Spread evenly over dough. Roll up jellyroll style, starting with a long side. Pinch seam to seal. Place seam side near the top and facing the center in a sprayed 10-inch tube pan. Pinch ends together. Cover with sprayed plastic wrap and let rise until double. Bake at 350 degrees for 30 to 35 minutes. Remove from pan to cooling rack. For glaze, combine everything but the coconut in a saucepan. Mix well. Bring to a boil and stir for 2 minutes. Spoon or brush over warm ring and sprinkle with toasted coconut.
- Place coconut on a baking sheet. Bake in a 350-degree oven, stirring every 30 seconds until light golden brown, about 3 to 5 minutes.
Frozen Dough tips
Purchase dough that is frozen solid, not stuck together and devoid of ice crystals in the bag. Also, check the ‘use by date' code. For best performance, select a package with a distant future date.
Frozen dough can be thawed in the refrigerator, on the counter-top, in the microwave, or in a warm area. Directions are on the package. Dough will be good in your refrigerator up to 48 hours.
To keep dough soft and moist while rising, always cover with sprayed plastic wrap. Dough will rise faster in warm, moist air. Space rolls evenly in pan with room to double in size, approximately 3-5 hours at room temperature. Do not let over-rise.
Remove plastic wrap and bake in a preheated 350ºF oven, according to package directions. Remove from pan immediately and cool on wire rack.