Way Beyond Dinner Rolls

We picked out some of our favorite Rhodes Rolls recipes to share with you, hoping to help make your cooking time even easier and more enjoyable. So get ready for a party in the kitchen!

Bubbly Bread 

6 Rhodes Texas rolls, thawed and risen

1/3 cup grated Parmesan cheese

1/2 cup grated mozzarella cheese

McCormick/Shilling Salad Supreme seasoning, if desired 

Sprinkle bread board with Parmesan cheese. Press rolls into a ball; place balls on top of cheese and begin rolling out into a 12 to 14-inch circle. Turn dough over a few times as you continue to roll the cheese into the dough. Place on a 12-inch pizza pan sprayed with non-stick cooking spray. Sprinkle with mozzarella cheese and Salad Supreme. Cover with plastic wrap. 

Let rise 30 minutes. Remove wrap and bake at 350ºF for 15 to 20 minutes. Serve warm or store up to 2 days. Use the crust for your favorite pizza. Makes 8 servings.Potato and Cheese Bruncheros 

6 Rhodes Texas rolls, thawed and risen

1 (12-ounce) bag frozen, shredded hashbrown potatoes

1 cup chopped onion

1/4 cup butter

Salt and pepper to taste

1 (4-ounce) can chopped green chilies

1/2 cup sour cream

10 eggs, well beaten

2 cups grated sharp cheddar cheese

1/4 cup chopped cilantro

Taco sauce, salsa, or sour cream, if desired 

Roll out rolls to fit a 12-inch deep-dish pizza pan or a 9 x 13-inch pan. Place rolled out dough in pan sprayed with non-stick cooking spray and cover with sprayed plastic wrap. Let rise 15 minutes. Remove wrap and bake at 350ºF for 12 minutes. 

While crust is baking, in a large frying pan brown potatoes and onions in butter. Salt and pepper to taste. Spread chilies and sour cream on top of potatoes. In another frying pan, scramble eggs until just barely set. Then, layer eggs on baked crust followed by potato mixture. Sprinkle cheese and cilantro on top. Bake at 350ºF for 10 more minutes. Serve warm with taco sauce or salsa and sour cream, if desired. Makes 8 servings.

Chicken Filled Stuffing Rolls 

12 Rhodes Texas rolls, thawed but still cold

8 ounces boneless, skinless chicken breasts

1 tablespoon butter or margarine, melted

1 (3-ounce) package cream cheese

1/4 tsp thyme

1/4 tsp salt

1/4 tsp pepper

1 cup herb bread stuffing

1 egg, beaten 

Cut chicken into 1-inch cubes. Sauté chicken in butter. Let cool. Mix chicken, cream cheese, thyme, salt, and pepper. Press rolls into 3-inch circles and divide filling among 12 rolls. Pull edges together to seal. Crush herb bread mixture into crumbs. Dip each filled roll in egg and roll in crumbs. Place smooth side up in muffin tins sprayed with non-stick cooking spray. Bake at 350ºF for 20 to 25 minutes. Serve warm. Makes 12 servings.

Dad’s Gooey Caramel Rolls 

1 package Rhodes cinnamon rolls (12)

3/4 cup brown sugar

1/2 cup whipping cream

1/4 cup chopped pecans 

In a saucepan, combine brown sugar and cream. Heat until sugar dissolves. Pour into a 9 x 13-inch baking pan sprayed with non-stick cooking spray. Sprinkle pecans over top. Place cinnamon rolls on pecans and cover with sprayed plastic wrap. 

Let rolls rise until double in size. Remove wrap and bake at 350ºF for 15 to 20 minutes. Remove from oven and immediately invert onto a serving platter. Makes 12 servings.

Apple Currant Tart 

6 Rhodes Texas rolls, thawed and risen

2 tbsp sugar

1 tbsp grated lemon peel

2 golden delicious apples

1/4 cup currants

1/2 cup butter, melted

1/2 cup sugar

1/4 cup flour

2 tsp vanilla 

Press rolls into a ball. Roll dough into a 14-inch circle and place in a 12-inch deep dish pizza pan sprayed with non-stick cooking spray. Sprinkle with 2 tbsp sugar and lemon peel. 

Core and peel apples; slice thin. Arrange apple slices on dough in concentric design. Sprinkle with currants. Heat butter and 1/2 cup sugar; add flour and vanilla. Pour over apples and currants. Bake at 350ºF for 25 to 30 minutes. Remove tart from pan immediately. Makes 8 servings.

German Chocolate Pizza 

6 Rhodes Texas rolls, thawed and risen

1 cup milk chocolate chips

1 cup shredded coconut

1 cup chopped pecans

1 (14-ounce) can sweetened condensed milk 

Press rolls into a ball. Roll into a 13-inch circle and place on a 12-inch pizza pan sprayed with non-stick cooking spray. Turn up the edges of the dough to form a ridge. Bake at 400ºF for 5 minutes. Layer crust with chocolate chips, coconut, pecans and condensed milk. Bake at 350ºF for another 20 minutes. Makes 8 servings.

Caramel Cashew Bars 

8 Rhodes Texas rolls, thawed and risen

1 1/2 cups chocolate chips

14 ounces caramels, unwrapped

1/3 cup evaporated milk

1/3 cup butter

1 2/3 cups powdered sugar

2 cups cashew halves

1/2 cup chocolate chips 

Press 4 rolls together and roll into a 9 x 13-inch rectangle. Place in a 9 x 13-inch pan sprayed with non-stick cooking spray. Sprinkle with 1 1/2 cups chocolate chips. Repeat with remaining rolls and place over top of the chocolate chips. Bake at 350ºF for 15 minutes. Let cool.

Place caramels, milk, and butter in medium saucepan. Melt on low heat, stirring occasionally until smooth. Remove from heat. Add powdered sugar and stir until smooth. Fold in cashews. Pour mixture over baked crust. Melt 1/2 cup chocolate chips in microwave, and drizzle over caramel layer. Refrigerate until firm. Makes 16 servings.

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