Holiday Ready with Rhodes
Tempting recipes from Utah's frozen dough company.
Imagine emerging from the kitchen on Thanksgiving Day holding aloft a basket of steaming-hot, pumpkin-shaped rolls requiring no more preparation than thawing, snipping with scissors, inserting a pecan stem before baking and brushing quickly with butter for beauty and shine. Then, as a compliment to your turkey, serving a baking dish of nicely browned Savory Sausage Stuffing — not quite as quick to prepare but equally tasty.
In the spirit of buying local, we offer tempting holiday recipes created by family owned Rhodes Bake-N-Serv — each dish offering a creative way to use its frozen dough. In addition to the pumpkin-shaped rolls and sausage stuffing mentioned above are two recipes perfect for that special holiday breakfast when you want to impress without stress. They are a Fry Bread Breakfast Sandwich and Cinnamon Cream Cheese Soufflé. The former is perfect if you’re tired of sweets. The latter will please those whose holiday mantra is the more sweets the better.
Don’t feel confined by the four recipes below. Rhodes Bake-N-Serv (rhodesbread.com) offers an entire cookbook and a deep website featuring hundreds of delectable recipes using its signature frozen bread and roll dough.
Pumpkin Shaped Rolls
- 12 Rhodes yeast 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 degrees F for 15-20 minutes or until golden brown. Remove from oven and brush with butter. Insert pecan pieces into pumpkin rolls for stems.
Savory Sausage Stuffing
- 1 loaf Rhodes yeast white or wheat bread dough,
- baked and cubed
- 1 pound ground sausage
- 1 medium yellow onion, chopped
- 2-3 celery ribs, chopped
- 1 cup fresh mushrooms, sliced
- 1 cup carrots, grated
- 1/2 cup slivered almonds, toasted
- 1/2 cup chicken broth
- 1/4 cup butter, melted
- 1/4 cup fresh parsley, minced
- 1 egg, beaten
- 2 teaspoons rubbed sage
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Place cubed bread in a large bowl. Brown sausage over medium heat until no longer pink. Add onion, celery, mushrooms and carrots and cook an additional 5 minutes. Add sausage mixture to bread cubes and toss to mix. Add all remaining ingredients and toss until well blended. Place in a sprayed 2-quart baking dish. Cover with foil and bake at 350 degrees F for 30 minutes. Uncover and bake an additional 10-15 minutes or until nicely browned.
For a Holiday Morning
Fry Bread Breakfast Sandwich
- Rhodes yeast dinner rolls, thawed but still cold
- oil, for frying
- sliced cheese
- eggs, fried
- bacon or sausage, cooked
Cut each dinner roll in half and flatten into a circle. Place on a sprayed baking sheet and cover with sprayed plastic wrap. Let rise for 30-45 minutes. Remove wrap and stretch each half roll into a 4- or 5-inch circle. Drop in oil heated to medium high or 375 degrees F. Fry for about 15 seconds on each side or until golden brown. Remove from oil and drain on paper towel. Make each sandwich using two fry breads, a slice of cheese, an egg, and bacon or sausage.
Cinnamon Cream Cheese Soufflé
- 6 Rhodes AnyTime! cinnamon rolls, baked and cubed (do not frost)
- 8-ounce package cream cheese, cut into small cubes
- 12 large eggs, beaten
- 1/2 cup butter, melted
- 1/4 teaspoon salt
- 3 cups half and half
- 1/2 cup maple syrup
Thoroughly spray a 12-cup Bundt pan or 9x13-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 and half, syrup, and salt until smooth. Pour mixture over cream cheese and cinnamon cubes. Cover with plastic wrap and refrigerate overnight (or at least 4 hours). Remove wrap. Bake in a preheated 350-degree F oven for 60 minutes. Do not under bake. If made in a Bundt pan, invert immediately onto a serving platter. Let cool 8-10 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.
“I like the Cinnamon Blueberry Crumble for a Christmas morning breakfast,” says Rhodes Bake-N-Serv President Kenny Farnsworth, holding a photo of the mouthwatering concoction of blueberry pie filling, Rhodes cinnamon rolls, butter, brown sugar and pecans with cream cheese frosting.
Another of his favorites in the Rhodes’ repertoire is the basic Butterflake Roll recipe, requiring nothing more than a few scissor snips and lots of butter. “Some of the best recipes are the simple ones,” says Farnsworth, who seems surprisingly lean for being president of a bread company. “Oh I eat bread,” he says. “But like anything else, I am careful not to eat too much.”
He likes to riff on the Savory Sausage Stuffing recipe (featured in this article) by switching out the sausage in favor of bacon. And he calls the Fry Bread Breakfast Sandwich (also featured here) “decadent” for its cheese, eggs, bacon and sausage served on bread that’s fried instead of baked.
Farnsworth has been with the family company for the past 25 years, baking and cooking since he was a teen. A few of his creations are featured in the cookbook, “Rhodes Home Baked Family Favorites.”
“My recipes are simple,” he says. One is Becca’s Breakfast Sandwich, invented for his wife. It includes bacon, sun-dried tomatoes, eggs, Gruyere cheese and of course, Rhodes bread. He’s proud to announce that as of this holiday season most of his company’s products are free of GMO ingredients. Rhodes celebrates its 60th anniversary in 2017.