Sticky buns

20-22 frozen Rhodes rolls
3.5 oz Butterscotch or vanilla pudding—must be cook and serve, not instant
1 Tbsp cinnamon
3/4 c brown sugar
1/2 cup melted butter

Thaw rolls in fridge overnight. Grease bunt pan. Cut rolls in half. Put Rhodes rolls in ziplock bag with cinnamon sugar and shake. Put half the rolls in the pan. Sprinkle half package pudding on top.  Melt the butter and mix with the brown sugar. Drizzle half over the rolls. Repeat with remaining ingredients. Let rise for a while. Bake at 350 for 25 minutes. Cook for about 20 mins, then cover with foil to keep tops from getting too brown. Let sit for 5 mins in pan then flip upside down onto plate.  Can serve with cream cheese frosting, or powder sugar glaze if you want, but totally not necessary.

(Can do all the stuff with frozen rolls and let thaw/rise overnight, but I haven’t had much luck with that. They over rise.)

1/2 tsp vanilla
3 oz cream cheese
1 c powdered sugar
Milk as necessary

Add first three ingredients. Mix, then add milk to get to desired consistency.

Cheese-Garlic Biscuits

Source:  www.bettycrocker.com/recipes/cheese-garlic-biscuits/afa7e3c4-f295-4384-9524-688e338f08d8

Ingredients

2

cups Original Bisquick™ mix

2/3

cup milk 

1/2

cup shredded Cheddar cheese (2 ounces)

2

tablespoons butter or margarine 

1/8

teaspoon garlic powder

Directions

• 1 Heat oven to 450ºF.
• 2 Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet.
• 3 Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.

Cinnamon Bread

Source:  http://jennysteffens.blogspot.com/2013/12/brown-sugar-cinnamon-homemade-bread.html?m=1



1 tablespoon of vegetable oil
1 loaf of frozen bread dough (Rhodes brand)
3 tablespoons of butter, softened
1/3 cup of brown sugar
1 tablespoon of cinnamon 
.......
Egg Wash : 
1 egg, beaten
.......
2 tablespoons of butter melted
1 cup of powdered sugar
milk, to thin, if necessary 

Let the dough thaw overnight in the refrigerator.  You can also use your defrost setting the in microwave if you're in a pinch.  Each log of dough will make one loaf.  I put a little oil in the bowl, then put in the dough.  I flip the dough around a couple of times to coat it with the oil, so as it rises it doesn't stick to the bowl.  Cover loosely with plastic wrap.

I set my oven at 120 degrees, put in a pan of warm water, and let it rise in the oven.   

Roll out on a floured surface.  I had the wooden baking basket out to make sure I was rolling it out to the correct size. 

Butter generously. 

Top with brown sugar and cinnamon.  You could also add raisins and nuts.

 Roll it up.

And place it, seam down, into the basket.  They come with paper liners, but you don't have to use them.  The flour on the dough will help them release from the pan naturally... just like authentic bread baking baskets. 

I brushed the loaf with a little oil, then let them rise for another hour and a half.  Before they go into the oven, brush with an egg wash.

They bake at 350 degrees for 20 minutes - or until golden.  

 Another way to check to see if it is done is to "thump" the bread.  If it sounds hollow it is done!

I drizzled it with a simple mixture of melted butter, powdered sugar and milk to make a quick glaze.  I let it harden, then packed them up.

Rhodes Buttery Breadsticks

Source:  The Sister's Cafe

Rhodes Buttery Breadsticks

Submitted by Amy ~ The Sisters Cafe

24 Rhodes Dinner Rolls, thawed but still cold (or 2 loaves of Rhodes bread)
1/2 cup butter
1/2 cup Parmesan cheese (I like fresh best)
garlic salt

Thaw 24 Rhodes dinner rolls. It’s best when they are still cold but completely thawed. Place cheese onto separate plate. Roll each roll into an approximately 6″ breadstick. Melt 1 stick butter. Place melted butter on 11×17 baking sheet and coat entire surface with butter. Roll each breadstick in the butter. Next roll each buttered breadstick in parmesan cheese. Place breadstick on baking sheet in 2 rows of twelve each. Sprinkle with garlic salt, if desired. Cover with plastic wrap. Let rise until double in size. Remove wrap and bake at 350 degrees for 20 minutes or until golden brown.

Chocolate Chip Muffins

Souce:  Sis. Tanner



2 eggs
1 c. milk
1/2 c. oil
3 C. flour
1 C. sugar
1 tbsp baking powder
1/2 tsp salt
chocolate chips

Mix wet ingredients; add to dry ingredients, in a well.
Bake 375 on top rack--high up.  They are a really light muffin that burns easily on the bottom.

Makes 2 dozen

Garlic Cheese Pull Apart Bread

Source:  bestyummyrecipes.com

Ingredients

• 16 frozen white dinner rolls (Rhodes brand)
• ½ C butter, melted
• 1 C grated Parmesan cheese, divided
• 1 tsp dry parsley flakes
• 1½ tsp garlic powder
• ½ tsp salt
• ½ tsp Italian seasoning
• ½ tsp onion powder

Instructions
Remove frozen rolls from freezer and loosely wrap them in plastic wrap and allow to sit at room temperature for 45 minutes.
Cut rolls in half with a clean pair of scissors.
Combine melted butter and seasonings together.
Pour over dough and gently mix.
Add ½ C of grated cheese and combine.
You want each piece of dough to be coated.
Line the bottom of a 9 inch springform pan with the piece of dough and then top with remaining grated cheese.
Allow to rise in a warm place for 1½ – 2½ hours.
Cover bottom of pan with foil to prevent butter from leaking out.
Bake at 350 for 20-25 minutes or until center is completely done.

Fluffy Dinner Rolls

Fluffy Dinner Rolls

Source:  jamiecooksitup.net

Time: about 1 hour 10 minutes

Yield: 12 rolls

3/4 C milk

4 T butter

3/4 C hot water

4 T sugar

1 t salt

4 – 4 1/2 C flour

1 heaping T yeast (I use active dry)

1. Pour your 3/4 c milk into a microwave safe container. These Pyrex glass measuring cups work fabulously. Add your 4 tbsp  butter to the milk and put it in the microwave for 1 1/2 minutes.

2. Preheat your oven to 170 degrees. While the milk is getting nice and toasty, turn on the tap to get your 3/4 C. hot water. Temperature is important to making these rolls rise quickly. You want it to be almost too hot to put your hand in. 

3. Put your milk/butter and hot water in the bottom of your Kitchen Aid Mixer. Add the 4 tbsp sugar and 1 tsp salt. Then add 2 C of the flour…let it mix for 1 minute.

4. Add 1 heaping tbsp of yeast. Turn the mixer on and add the rest of the flour 1 C at a time.  (2-2 1/2 cups)

5. You have enough flour when the dough scrapes the side of the bowl clean. Mix on medium speed for 5 minutes. 

6. Cover with plastic wrap and let sit for 5 minutes. You need the plastic wrap to trap the heat.

7. Take a bit of butter and coat the inside of a 9×13 pan.

8. Spray your counter, or a cutting board with cooking spray. Lay your dough on top of it.

9. Take a sharp knife, spray it with cooking spray and cut your dough into 12 pieces. Make them as equal as you can….perfection is not necessary. What a relief.

10. Gently round them into balls, and put them in your buttered 9×13 pan.

11. Put the pan into your warm 170 degree oven. Let them rise for about 20 minutes or until they have risen an 1 inch above the rim of the pan.

12. Leave your pan in the oven and turn the heat up to 350 degrees. Bake for 15 minutes. The 15 minutes includes the time it takes the oven to increase in temperature. If your oven takes a long old time….you will of course need to increase the time baking. Bake until golden brown. 

13. Brush with a little softened butter.  Sprinkle with course salt if you like.

Peasant Bread

Source:  Amy M.

1 T. yeast
1 T. sugar
2 c. warm water
1 t. salt
1 T. Italian seasoning
4 c. flour

Mix yeast, sugar, and water until dissolved.  Add salt and Italian seasoning.  Add flour.  Mix with a spatula.  Put dough on to cook sheet in 2 big balls.  Dough will be sticky.  Let rise for 20-30 minutes.  Brush with melted butter.  Sprinkle salt and more Italian seasoning on top.  Bake 10 minutes at 425 degrees, then 15 minutes at 375 degrees.  Dip in olive oil and balsamic vinegar.  Makes 2 loaves.

Notes:  A family favorite that makes up FAST