Make a surprise Spring-themed dinner with Rhodes breadsticks baked into beautiful blossoms!

20 Rhodesâ„¢ Dinner Rolls, thawed but still cold (makes 8 blossoms)
2 tablespoons butter, melted
parmesan cheese
garlic salt

Cut each dinner roll into 4 equal pieces. Each blossom takes 10 pieces. Roll one piece into a ball for the center of each blossom and place on a large sprayed baking sheet. Shape 5 pieces into petals, 2 combined together into a stem and 2 into leaves. Place around the center to form the blossom. Brush with butter and sprinkle lightly with parmesan cheese and garlic salt. Repeat above steps with remaining roll pieces. Cover with plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 15-20 minutes.

Susan from Ohio is the inventor of this clever jelly-roll style baked sandwich recipe. Served warm from the oven, it?s a pretty way to enjoy a classic, hot Ham-N-Cheese!

1 Loaf Rhodesâ„¢ Bread Dough or 12 Rhodesâ„¢ Dinner Rolls, thawed to room temperature
1 pound thick sliced deli ham, chopped
2 cups grated cheddar cheese
1 tablespoon mustard
1 egg, beaten
sesame seeds

Spray counter lightly with non-stick cooking spray. Roll loaf or combined rolls into a 10×14-inch rectangle. Cover with plastic wrap and let rest for about 10 minutes. Remove wrap and spread dough with mustard. Sprinkle with ham and cheese. Roll up jelly roll style starting with a long side. Place, seam side down, on a sprayed baking pan. Using a sharp, serrated knife cut some vents in the top. Brush with egg and sprinkle with sesame seeds. Bake at 350°F 30-35 minutes.

Marcia from Massachusetts sent us this fantastic new Rhodes recipe called “Nutty Chip Bread”. Decadent and delicious!

1 Loaf Rhodes™ White Bread Dough or 9 Rhodes™ Dinner Rolls, thawed to room temperature
8 ounces cream cheese, softened
1 small bag of chocolate chips
1 cup chopped walnuts or pecans

Spray counter lightly with non-stick cooking spray. Roll loaf or combined rolls into a 10×16-inch rectangle. Cover with plastic wrap and allow to rest about 10 minutes. Remove wrap and spread dough with softened cream cheese*. Sprinkle with chocolate chips and nuts. Roll up jelly roll style starting with a long side. Place seam side down on a sprayed baking pan. Using a sharp, serrated knife cut some vents in the top. Bake at 350°F 25-30 minutes.

2 tablespoons sugar may be added to cream cheese for sweetness.
1 egg may be added to cream cheese. This will help it cook and prevent it from leaking out of the seam while baking.

This Mother’s Day, let mom wake to the aroma of warm Toffee Sweet Rolls baking in the oven!

12 Rhodes Dinner Rolls, thawed to room temperature
6 tablespoons butter, softened
1 teaspoon cinnamon
1/3 cup toffee bits

Icing:
2 tablespoons butter, melted
1 cup powdered sugar
4 to 5 teaspoons milk
1/2 teaspoon almond flavoring

Spray counter lightly with non-stick cooking spray. Roll combined rolls into a 14×14-inch square. Cover with plastic wrap and let rest about 10 minutes. In a small bowl, combine butter, brown sugar and cinnamon until light and fluffy. Stir in toffee bits. Remove wrap from dough and spread evenly with butter, brown sugar mixture. Roll up jelly roll style. Using a sharp knife cut into 12 equal slices. Place cut side down in a sprayed 9×13-inch baking pan. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 20 minutes or until golden brown. In a small bowl combine icing ingredients and mix until smooth. Drizzle over warm rolls.

Celebrate Cinco De Mayo with this cheesy Chopped Jalapeno Bread fresh from your oven.

18 Rhodesâ„¢ Dinner Rolls, thawed to room temperature
1 1/2 cups grated sharp cheddar cheese
2 jalapeno peppers, seeded and chopped
1/2 bunch cilantro, chopped
1 teaspoon garlic salt

Place rolls on a bread board. Top with cheese, jalapenos & cilantro. Sprinkle with garlic salt. Chop everything together, with a knife and knead with hands until ingredients are well mixed into rolls. Shape into a large round loaf. Place loaf on a large sprayed baking sheet. Cover with sprayed plastic wrap. Let rise until double. Remove wrap and bake at 350°F 25-30 minutes.

Braided white-over-wheat or wheat-over-white, this clever home-baked bread adds a fun twist to sandwiches.

1 Loaf Rhodes™ White Bread Dough, thawed but still cold
1 Loaf Rhodes™ 100% Wheat Bread Dough, thawed but still cold

Twisted Loaf: 
Cut a loaf of white and a loaf of wheat in half. Take one white half and one wheat half and roll each one into a 10-inch rope. Twist the two together and place in a sprayed 8 1/2×4 1/2-inch bread pan. Repeat with remaining two halves. Cover with sprayed plastic wrap and let rise until 1-inch above the pan. Remove wrap and bake at 350°F 25-30 minutes.

Braided Loaf:
Cut a loaf of white and a loaf of wheat in thirds. Roll each third into a 12-inch rope. Braid one loaf with 2 white and 1 wheat rope and the other loaf with 2 wheat and 1 white. Place in a sprayed 8 1/2×4 1/2-inch bread pan. Cover with sprayed plastic wrap and let rise until 1-inch above the pan. Remove wrap and bake at 350°F 25-30 minutes.

Crab Empanadas are a fun new way to use frozen dough. Delicious ingredients all wrapped up for you to enjoy.

8 Rhodes â„¢ Dinner Rolls, thawed to room temperature
2-6 oz cans crab, well drained
1 medium size tomato, diced
2 teaspooons finely chopped cilantro
1 teaspoon salt
1/2 teaspoon pepper
grated zest & juice of 1 lime
1/2 jalapeno pepper, seeded & finely chopped
1 egg white, beaten

Flatten each roll into a 5 to 6-inch circle. In a bowl, combine crab, tomato, cilantro, salt, pepper, lime zest, lime juice and jalapeno pepper. Toss together lightly. Divide crab mixture equally and spoon onto one half of each circle. Moisten edges of dough with water and fold over like a turnover. Crimp edges, with a fork, to seal. Cut 2 small slits in the top of each empanada. Place on a sprayed baking sheet. Brush with egg white. Bake at 350°F 15-20 minutes or until golden brown.

These cheesy-buttery breadsticks are the perfect addition to your next meal.

24 Rhodesâ„¢ Dinner Rolls, thawed but still cold
1/2 cup butter or margarine, melted
1/2 cup Parmesan cheese
garlic salt

Pour melted butter on an 11×17-inch baking sheet. Roll each roll to about 6-inches and then roll in butter until completely coated. Place cheese in separate bowl and roll buttered breadstick in cheese. Place breadsticks 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°F 20 minutes or until golden brown.

Make your kids smile. Let them add their own silly face to their personal pizza, fun for kids of all ages.

12 frozen Rhodes Texas Rollsâ„¢
pizza sauce
pizza toppings

Pre-heat oven to 400 degrees F. Microwave thaw the dough. Place 12 frozen Rhodes Texas Rolls in a ziplock bag and microwave for 90 seconds on high. Flip the bag over and move the warm rolls to the center of the bag and the cold rolls to the exterior. Microwave another 30 seconds on high. Rolls will be warm & ready to roll out.

Spread 2 tablespoons of flour on a countertop and roll-out rolls to 5-inch diameter. Spray an 11 x 17 jelly roll pan with non-stick cooking spray. Place 6 pizzas on the tray. Pre-bake crust for 3 minutes at 400°F. Top pizzas with sauce, toppings and cheese. Bake for 10 – 12 minutes at 400°F until cheese is melted and crust is light brown.*

*for smiley face, add eyes, nose and mouth after pizza is baked and still hot.