Ready to transform those versatile Rhodes Rolls into something spectacular? Whether you’re planning a cozy family dinner, a festive holiday gathering, or just craving some homemade comfort food, we’ve got you covered. Dive into our roundup of 21 delicious recipes that promise to make every occasion a little more special—and a whole lot tastier. Let’s get baking!
Savory Herb Rhodes Rolls
Let’s be real—sometimes you just need a warm, buttery roll that feels like a hug. Savory Herb Rhodes Rolls are exactly that: soft, fluffy, and packed with herby goodness, perfect for pulling apart straight from the oven. They’re surprisingly simple to make, even if you’re new to baking, and the aroma alone will have everyone gathering in the kitchen.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– For the dough:
– 1 package (2¼ tsp) active dry yeast
– 1 cup warm water (110°F)
– ¼ cup granulated sugar
– 1 tsp salt
– 3 cups all-purpose flour
– ¼ cup unsalted butter, melted
– For the herb butter:
– ¼ cup unsalted butter, melted
– 1 tbsp dried parsley
– 1 tsp dried rosemary
– 1 tsp dried thyme
– ½ tsp garlic powder
Instructions
1. In a large bowl, combine the warm water, yeast, and sugar. Let it sit for 5 minutes until foamy.
2. Add the salt, flour, and ¼ cup melted butter to the yeast mixture. Stir until a shaggy dough forms.
3. Turn the dough onto a floured surface and knead for 5 minutes until smooth and elastic. Tip: If the dough sticks, add a little more flour, but avoid over-flouring to keep it tender.
4. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for 1 hour until doubled in size.
5. While the dough rises, mix ¼ cup melted butter, parsley, rosemary, thyme, and garlic powder in a small bowl to make the herb butter.
6. Punch down the risen dough and divide it into 12 equal pieces. Roll each piece into a smooth ball.
7. Dip each dough ball into the herb butter, coating it evenly, and place it in a greased 9×13-inch baking dish.
8. Cover the dish with a towel and let the rolls rise again for 30 minutes until puffy. Tip: For a faster rise, place the dish in a slightly warmed oven (turned off).
9. Preheat your oven to 375°F.
10. Bake the rolls for 18–20 minutes until golden brown on top. Tip: Check at 18 minutes—if they sound hollow when tapped, they’re done.
11. Remove from the oven and let cool for 5 minutes before serving.
Ready to dig in? These rolls come out with a soft, pillowy interior and a lightly crisp, herb-speckled crust that’s irresistible. Serve them warm alongside soup or slathered with extra herb butter for a cozy meal—they’re so good, you might skip the main course!
Cheesy Garlic Rhodes Breadsticks
Mmm, you know those cheesy, garlicky breadsticks you always crave from your favorite pizza spot? Well, you can make them at home—and they’re even better when they’re warm from your own oven. Seriously, they’re so easy and totally worth the little bit of effort.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the breadsticks:
– 1 (1 lb) loaf Rhodes frozen bread dough, thawed
– 2 tbsp unsalted butter, melted
– 1 tsp garlic powder
For the topping:
– 1 cup shredded mozzarella cheese
– ¼ cup grated Parmesan cheese
– 2 tbsp unsalted butter, melted
– 1 tsp dried parsley
– ½ tsp garlic powder
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Roll the thawed Rhodes bread dough into a 12×8-inch rectangle on a lightly floured surface.
3. Brush the dough evenly with 2 tbsp melted butter using a pastry brush.
4. Sprinkle 1 tsp garlic powder over the buttered dough.
5. Cut the dough into 12 equal strips with a pizza cutter or sharp knife.
6. Twist each strip gently and place them on the prepared baking sheet, leaving about 1 inch between each.
7. Let the breadsticks rise in a warm place for 10 minutes until slightly puffy.
8. Bake in the preheated oven for 15 minutes until lightly golden.
9. While baking, mix 1 cup mozzarella, ¼ cup Parmesan, 2 tbsp melted butter, 1 tsp parsley, and ½ tsp garlic powder in a bowl.
10. Remove the breadsticks from the oven and sprinkle the cheese mixture evenly over the top.
11. Return to the oven and bake for an additional 5 minutes until the cheese is melted and bubbly.
12. Let cool on the baking sheet for 5 minutes before serving.
Buttery and soft on the inside with a crispy, cheesy crust, these breadsticks are pure comfort. Serve them warm with marinara sauce for dipping, or get creative by adding a sprinkle of red pepper flakes before baking for a little kick. They’re perfect for game day or a cozy night in—just try not to eat them all at once!
Cinnamon Sugar Rhodes Rolls
Haven’t you ever wanted that warm, gooey cinnamon roll goodness without all the fuss? These Cinnamon Sugar Rhodes Rolls are your shortcut to heaven—they start with frozen dough and end with a sticky-sweet treat that’ll make your kitchen smell amazing. You’ll love how easy they are to throw together for a cozy breakfast or dessert.
Serving: 12 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
For the rolls:
– 1 package (12 count) frozen Rhodes dinner rolls
– 1/4 cup unsalted butter, melted
For the cinnamon sugar coating:
– 1/2 cup granulated sugar
– 1 tablespoon ground cinnamon
For the glaze (optional):
– 1/2 cup powdered sugar
– 1 tablespoon milk
– 1/2 teaspoon vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish lightly with butter or non-stick spray.
2. Place the frozen Rhodes dinner rolls in the prepared baking dish, spacing them evenly apart—they’ll expand as they thaw and bake.
3. Cover the dish with plastic wrap and let the rolls thaw at room temperature for about 1–2 hours, until they’ve doubled in size and feel soft to the touch.
4. In a small bowl, whisk together 1/2 cup granulated sugar and 1 tablespoon ground cinnamon until well combined.
5. Brush each thawed roll generously with 1/4 cup melted unsalted butter using a pastry brush, coating all sides evenly for a golden finish.
6. Sprinkle the cinnamon sugar mixture over the buttered rolls, pressing gently to help it adhere—this creates that classic crunchy-sweet crust.
7. Bake the rolls in the preheated oven at 350°F for 20–25 minutes, until they’re golden brown on top and sound hollow when tapped.
8. While the rolls bake, prepare the optional glaze by whisking 1/2 cup powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla extract in a bowl until smooth.
9. Remove the rolls from the oven and let them cool in the dish for 5 minutes to set slightly before serving.
10. Drizzle the glaze over the warm rolls if desired, using a spoon or piping bag for even coverage.
Enjoy these rolls fresh from the oven—they’re soft and pillowy inside with a caramelized cinnamon sugar crust that’s irresistibly sticky. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat, or pair with coffee for a cozy morning bite.
Rhodes Rolls Stuffed with Spinach and Feta
You know those days when you want something warm, cheesy, and comforting without spending hours in the kitchen? Yeah, me too. That’s where these rolls come in—they’re like a little hug in bread form, with a savory spinach and feta filling that’s totally irresistible.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the rolls:
– 1 package (12 count) frozen Rhodes dinner rolls, thawed according to package directions
For the filling:
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 5 ounces fresh spinach, roughly chopped
– 4 ounces feta cheese, crumbled
– ¼ teaspoon black pepper
For finishing:
– 1 tablespoon melted butter
– 1 teaspoon dried oregano
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat.
3. Add 2 cloves minced garlic and cook for 1 minute, until fragrant.
4. Stir in 5 ounces chopped spinach and cook for 2-3 minutes, until wilted and any liquid has evaporated. Tip: Squeeze out excess moisture from the spinach with a paper towel to prevent soggy rolls.
5. Transfer the spinach mixture to a bowl and let it cool for 5 minutes.
6. Mix in 4 ounces crumbled feta cheese and ¼ teaspoon black pepper until combined.
7. Take one thawed Rhodes roll and flatten it into a 4-inch circle on a lightly floured surface.
8. Place 1 tablespoon of the spinach-feta filling in the center of the dough circle.
9. Gather the edges of the dough over the filling and pinch them together tightly to seal. Tip: Dab a little water on the edges to help them stick if needed.
10. Place the stuffed roll seam-side down on the prepared baking sheet.
11. Repeat steps 7-10 with the remaining rolls and filling, spacing them 2 inches apart on the sheet.
12. Brush the tops of the rolls with 1 tablespoon melted butter and sprinkle with 1 teaspoon dried oregano.
13. Bake at 350°F for 18-20 minutes, until golden brown. Tip: Check at 18 minutes—the rolls are done when they sound hollow if tapped lightly.
14. Let the rolls cool on the baking sheet for 5 minutes before serving.
Zesty and golden, these rolls have a soft, pillowy texture with a warm, savory center that oozes slightly when you tear them open. The feta adds a tangy kick that balances perfectly with the earthy spinach, making them ideal for dipping in marinara sauce or serving alongside a simple soup for a cozy meal.
Cranberry Walnut Rhodes Rolls
Ever have one of those cozy weekend mornings where you just want something warm, sweet, and a little fancy without the fuss? These Cranberry Walnut Rhodes Rolls are your answer. They’re like a shortcut to bakery-style bliss, using frozen dough to make your life deliciously easy.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Filling & Topping:
– 1 (12 oz) bag frozen Rhodes Dinner Rolls, thawed but still cold
– 1/2 cup dried cranberries
– 1/2 cup chopped walnuts
– 1/4 cup granulated sugar
– 1 tsp ground cinnamon
– 2 tbsp unsalted butter, melted
For the Glaze:
– 1/2 cup powdered sugar
– 1 tbsp milk
– 1/4 tsp vanilla extract
Instructions
1. Preheat your oven to 350°F and grease a 9-inch round baking pan.
2. In a small bowl, combine the dried cranberries, chopped walnuts, granulated sugar, and cinnamon. Set aside.
3. On a lightly floured surface, roll each thawed dinner roll into a 4-inch circle. Tip: Keep the dough cold to prevent sticking and make rolling easier.
4. Brush each dough circle lightly with melted butter, then sprinkle about 1 tablespoon of the cranberry-walnut mixture evenly over each.
5. Roll up each circle tightly like a jelly roll, then pinch the seam to seal. Tip: A tight roll helps the filling stay inside during baking.
6. Place each roll seam-side down in the greased pan, arranging them in a circle with one in the center.
7. Cover the pan loosely with plastic wrap and let the rolls rise in a warm place for 30 minutes, or until they look puffy. Tip: For a faster rise, place the pan in a turned-off oven with a bowl of hot water underneath.
8. Bake the rolls at 350°F for 18–20 minutes, or until they are golden brown on top and sound hollow when tapped.
9. While the rolls bake, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth to make the glaze.
10. Remove the rolls from the oven and let them cool in the pan for 5 minutes.
11. Drizzle the glaze over the warm rolls.
Just out of the oven, these rolls are wonderfully soft and pull apart easily, with a sweet-tart burst from the cranberries and a satisfying crunch from the walnuts. The cinnamon-sugar filling caramelizes slightly, making every bite cozy and rich. Serve them warm with a cup of coffee for a lazy brunch, or pack them up for a sweet picnic treat—they’re as versatile as they are delicious.
Buffalo Chicken Rhodes Roll-Ups
Aren’t you craving something spicy, cheesy, and perfect for game day or a quick dinner? These Buffalo Chicken Rhodes Roll-Ups are your answer—they combine tangy buffalo sauce, tender chicken, and melty cheese all wrapped up in soft Rhodes rolls. You’ll love how easy they are to make, and they’re sure to be a hit with everyone.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the filling:
– 2 cups cooked shredded chicken
– 1/2 cup buffalo sauce
– 1 cup shredded cheddar cheese
– 1/4 cup ranch dressing
For the roll-ups:
– 8 Rhodes dinner rolls, thawed
– 2 tbsp melted butter
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, mix the shredded chicken, buffalo sauce, cheddar cheese, and ranch dressing until well combined.
3. Roll out each thawed Rhodes dinner roll on a lightly floured surface into a 6-inch circle.
4. Spoon about 1/4 cup of the chicken mixture onto the center of each rolled-out dough circle.
5. Fold the edges of the dough over the filling and pinch to seal tightly, forming a roll-up shape.
6. Place the roll-ups seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
7. Brush the tops of the roll-ups evenly with the melted butter using a pastry brush.
8. Bake in the preheated oven for 18-20 minutes, or until the dough is golden brown and the filling is bubbly.
9. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Here’s what makes these roll-ups special: they come out with a soft, fluffy exterior that gives way to a gooey, spicy center. The buffalo sauce adds just the right kick, balanced by the creamy ranch and cheese. Try serving them with extra ranch or blue cheese dressing for dipping, or slice them into bite-sized pieces for a party appetizer—they’re versatile and delicious!
Rhodes Rolls with Caramelized Onion and Goat Cheese
Nothing beats the cozy aroma of freshly baked rolls, especially when they’re stuffed with sweet caramelized onions and tangy goat cheese. You’ll love how these pull-apart, golden-brown bites come together with minimal fuss. They’re perfect for a weekend brunch or a comforting snack.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the rolls:
– 1 package (12 count) Rhodes frozen dinner rolls, thawed according to package directions
– 1 tablespoon olive oil
For the filling:
– 1 large yellow onion, thinly sliced
– 2 tablespoons unsalted butter
– 1/4 teaspoon salt
– 4 ounces goat cheese, crumbled
For finishing:
– 1 egg, beaten
– 1 tablespoon water
Instructions
1. Thaw the Rhodes rolls at room temperature for 3–4 hours, until soft and pliable. Tip: Cover them with a damp towel to prevent drying out.
2. While the rolls thaw, caramelize the onions. In a large skillet over medium-low heat, melt 2 tablespoons of unsalted butter.
3. Add the thinly sliced onion and 1/4 teaspoon salt to the skillet. Cook, stirring occasionally, for 25–30 minutes until the onions are deeply golden brown and soft. Tip: Don’t rush this—low heat brings out their natural sweetness.
4. Remove the skillet from heat and let the caramelized onions cool completely to room temperature, about 10 minutes.
5. Preheat your oven to 350°F. Lightly grease a 9×13-inch baking dish with 1 tablespoon of olive oil.
6. Flatten each thawed roll into a 4-inch round on a lightly floured surface.
7. Spoon about 1 tablespoon of cooled caramelized onions and 1 teaspoon of crumbled goat cheese onto the center of each round.
8. Pinch the edges of the dough together tightly to seal the filling inside, forming a ball. Tip: If the dough tears, patch it with a small piece from another roll.
9. Place the filled rolls seam-side down in the prepared baking dish, spacing them about 1 inch apart.
10. In a small bowl, whisk together 1 beaten egg and 1 tablespoon of water to make an egg wash.
11. Brush the tops of the rolls evenly with the egg wash using a pastry brush.
12. Bake in the preheated oven at 350°F for 20–25 minutes, until the rolls are golden brown and sound hollow when tapped.
13. Let the rolls cool in the dish for 5 minutes before serving. Marvel at how these rolls turn out—soft and pillowy on the inside with a savory-sweet filling that oozes slightly. The goat cheese adds a creamy tang that balances the rich onions beautifully. Try serving them warm with a drizzle of honey or alongside a simple green salad for a complete meal.
Apple Pie Filled Rhodes Rolls
Dessert doesn’t have to be complicated, and these Apple Pie Filled Rhodes Rolls are the perfect proof. You get all the cozy, spiced flavor of homemade apple pie with the incredible ease of using frozen roll dough. It’s a shortcut treat that feels totally special.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
For the filling:
– 2 medium apples (like Granny Smith or Honeycrisp), peeled and finely diced (about 2 cups)
– 1/4 cup granulated sugar
– 1 tablespoon all-purpose flour
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground nutmeg
– 1 tablespoon unsalted butter
For the assembly:
– 1 (36 oz) package frozen Rhodes White Dinner Rolls, thawed but still cold (12 rolls)
– 2 tablespoons unsalted butter, melted
For the topping (optional):
– 1/4 cup powdered sugar
– 1-2 teaspoons milk
Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium saucepan over medium heat, combine the diced apples, 1/4 cup granulated sugar, 1 tablespoon flour, 1 teaspoon cinnamon, and 1/4 teaspoon nutmeg.
3. Add 1 tablespoon of butter to the saucepan and stir everything together until the butter melts and coats the apples.
4. Cook the apple mixture, stirring occasionally, for 8-10 minutes until the apples have softened slightly and the mixture has thickened. (Tip: The filling should look glossy and hold together when you press it with a spoon). Remove from heat and let it cool for 10 minutes.
5. While the filling cools, take one thawed Rhodes roll and flatten it with your hands into a 4-inch circle on a lightly floured surface.
6. Place about 1 1/2 tablespoons of the cooled apple filling in the center of the dough circle.
7. Gather the edges of the dough up and over the filling, pinching them firmly at the top to seal completely. (Tip: Make sure the seal is tight to prevent filling from leaking during baking).
8. Place the sealed roll, seam-side down, on the prepared baking sheet. Repeat steps 5-7 with the remaining rolls and filling, spacing them 2 inches apart on the sheet.
9. Brush the tops of all the assembled rolls generously with the 2 tablespoons of melted butter.
10. Bake at 350°F for 20-25 minutes, or until the rolls are deep golden brown on top and sound hollow when tapped on the bottom.
11. Let the baked rolls cool on the baking sheet for 5 minutes before serving. (Tip: For the optional glaze, whisk 1/4 cup powdered sugar with 1-2 teaspoons of milk until smooth and drizzle it over the warm rolls).
Every bite gives you that soft, pull-apart roll texture wrapped around a warm, cinnamon-spiced apple center. Enjoy them warm with a scoop of vanilla ice cream for the ultimate cozy dessert, or pack one in a lunchbox for a sweet surprise.
Pepperoni Pizza Rhodes Rolls
Who doesn’t love a shortcut that tastes like you spent all day in the kitchen? You’re about to make the easiest, cheesiest pepperoni pizza rolls using frozen Rhodes rolls as your secret weapon. It’s the perfect solution for game day, a quick family dinner, or those late-night cravings.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the Rolls:
- 1 (36 oz) bag frozen Rhodes White Dinner Rolls (12 rolls)
- All-purpose flour, for dusting
For the Filling:
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 30 slices pepperoni (about 2.5 oz)
- 1/2 cup pizza sauce
For Finishing:
- 2 tbsp unsalted butter, melted
- 1/2 tsp garlic powder
- 1/4 tsp dried oregano
Instructions
- Place the 12 frozen Rhodes rolls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Cover the rolls loosely with plastic wrap and let them thaw and rise at room temperature for 4-5 hours, until doubled in size. Tip: For a faster rise, place them in a cold oven with a bowl of hot water on the rack below.
- Preheat your oven to 375°F.
- Lightly dust your work surface and hands with all-purpose flour.
- Gently flatten one risen roll into a 4-inch circle with your fingers.
- Spread 2 teaspoons of pizza sauce onto the center of the circle, leaving a 1/2-inch border.
- Sprinkle 1 tablespoon of the combined mozzarella and cheddar cheeses over the sauce.
- Place 2-3 slices of pepperoni on top of the cheese.
- Pinch the edges of the dough together firmly over the filling to seal, forming a ball. Tip: A little water on your fingertips can help seal the dough if it’s not sticking.
- Repeat steps 5-9 with the remaining 11 rolls.
- Place the sealed rolls seam-side down back onto the parchment-lined baking sheet, spacing them 2 inches apart.
- Bake in the preheated 375°F oven for 18-22 minutes, until the tops are deep golden brown.
- While baking, mix the 2 tbsp melted butter with 1/2 tsp garlic powder and 1/4 tsp dried oregano in a small bowl.
- Immediately after removing the rolls from the oven, brush the tops generously with the garlic-herb butter. Tip: Brushing while hot helps the flavor soak right into the crust.
- Let the rolls cool on the pan for 5 minutes before serving.
Fresh from the oven, these rolls have a wonderfully soft, pull-apart texture with a crispy, buttery garlic crust. The gooey cheese and spicy pepperoni create that classic pizza flavor in every single bite. For a fun twist, try dipping them in warm marinara or ranch dressing, or slice them in half and make mini sliders with extra toppings.
Pesto Parmesan Rhodes Twists
Pesto Parmesan Rhodes Twists are the perfect cheesy, herby snack for when you need something quick and impressive. You’ll love how the frozen dough makes it easy, and the pesto and Parmesan create a flavor combo that’s hard to resist. They’re great for parties, game day, or just a tasty afternoon treat.
Serving: 12 twists | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the dough:
– 1 loaf (1 lb) frozen Rhodes white bread dough, thawed
For the filling:
– 1/2 cup prepared basil pesto
– 1/2 cup grated Parmesan cheese
For finishing:
– 1 large egg
– 1 tablespoon water
– 2 tablespoons grated Parmesan cheese (for sprinkling)
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Roll the thawed Rhodes dough into a 12×10-inch rectangle on a lightly floured surface.
3. Spread the 1/2 cup pesto evenly over the entire surface of the dough rectangle.
4. Sprinkle the 1/2 cup grated Parmesan cheese evenly over the pesto layer.
5. Tip: For clean cuts, use a pizza cutter or sharp knife to slice the dough.
6. Cut the dough rectangle in half lengthwise to create two long strips.
7. Cut each strip crosswise into 12 even pieces, about 1-inch wide each.
8. Twist each piece 2-3 times to create a spiral shape and place them 1 inch apart on the prepared baking sheet.
9. Tip: Let the twists rest for 10 minutes before baking to help them rise slightly for a lighter texture.
10. Whisk together the egg and 1 tablespoon water in a small bowl to make an egg wash.
11. Brush the egg wash lightly over the top of each twist with a pastry brush.
12. Sprinkle the remaining 2 tablespoons of Parmesan cheese over the brushed twists.
13. Bake in the preheated oven for 12-15 minutes, or until the twists are golden brown and puffed.
14. Tip: Rotate the baking sheet halfway through baking for even browning.
15. Remove the twists from the oven and let them cool on the baking sheet for 5 minutes before serving.
Cheesy, flaky, and packed with herby pesto flavor, these twists have a satisfying pull-apart texture that’s perfect for sharing. They’re fantastic served warm with marinara sauce for dipping, or you can get creative and crumble them over a salad for a crunchy topping.
Chocolate Hazelnut Rhodes Rolls
You know those days when you just need a warm, gooey treat? Yeah, me too. That’s why I’m obsessed with these chocolate hazelnut rolls—they’re like a hug in pastry form, combining fluffy bread with a rich, nutty filling. Perfect for a cozy weekend morning or a sweet afternoon pick-me-up.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
For the dough:
– 1 (1 lb) loaf Rhodes frozen white bread dough, thawed
– 2 tbsp unsalted butter, melted
For the filling:
– 1 cup chocolate hazelnut spread
– 1/2 cup chopped hazelnuts
For the topping:
– 1/4 cup granulated sugar
– 1/4 cup heavy cream
Instructions
1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with non-stick spray.
2. Roll the thawed Rhodes dough into a 12×18-inch rectangle on a lightly floured surface.
3. Spread the chocolate hazelnut spread evenly over the dough, leaving a 1-inch border on all sides.
4. Sprinkle the chopped hazelnuts evenly over the spread.
5. Starting from a long side, tightly roll the dough into a log, pinching the seam to seal it.
6. Cut the log into 12 equal slices using a sharp serrated knife to prevent squishing.
7. Place the slices cut-side up in the prepared baking dish, spacing them about 1 inch apart.
8. Brush the tops of the rolls with the melted butter using a pastry brush.
9. Cover the dish loosely with plastic wrap and let the rolls rise in a warm place for 30 minutes, or until they look puffy.
10. Bake the rolls in the preheated oven for 20-25 minutes, or until they turn golden brown on top.
11. While the rolls bake, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer, then remove it from the heat.
12. Stir the granulated sugar into the warm cream until it dissolves completely to make a simple glaze.
13. Remove the baked rolls from the oven and let them cool in the dish for 5 minutes.
14. Drizzle the glaze over the warm rolls before serving.
Melt-in-your-mouth soft bread gives way to that decadent chocolate hazelnut swirl, with the toasted nuts adding a delightful crunch. Serve these warm with a cold glass of milk for the ultimate comfort combo, or get creative by topping them with a scoop of vanilla ice cream for an indulgent dessert twist.
Sausage and Cheddar Stuffed Rhodes Rolls
Brace yourself for the ultimate comfort food upgrade. You know those days when you want something warm, cheesy, and ridiculously easy? This is it. We’re taking fluffy Rhodes rolls and stuffing them with savory sausage and melty cheddar for a grab-and-go treat that’s perfect for breakfast, lunch, or a snack.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the filling:
– 1 lb ground breakfast sausage
– 1 cup shredded sharp cheddar cheese
For assembly:
– 12 Rhodes Yeast Dinner Rolls, thawed but still cold
– 2 tbsp unsalted butter, melted
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Cook the 1 lb of ground breakfast sausage in a skillet over medium-high heat for 8-10 minutes, breaking it into small crumbles with a spatula until it’s fully browned and no longer pink.
3. Transfer the cooked sausage to a paper towel-lined plate to drain any excess grease and let it cool for 5 minutes. Tip: Letting it cool prevents the cheese from melting too early.
4. In a medium bowl, combine the cooled sausage crumbles with the 1 cup of shredded sharp cheddar cheese.
5. Take one thawed Rhodes roll and flatten it into a 4-inch circle with your hands.
6. Place about 2 tablespoons of the sausage and cheese mixture in the center of the flattened dough.
7. Gather the edges of the dough over the filling, pinching them tightly at the top to seal completely. Tip: Make sure there are no gaps to prevent leaks.
8. Place the stuffed roll seam-side down on the prepared baking sheet and repeat with the remaining 11 rolls and filling.
9. Brush the tops of all the stuffed rolls generously with the 2 tbsp of melted unsalted butter.
10. Bake at 350°F for 18-20 minutes, or until the rolls are golden brown and sound hollow when tapped on the bottom.
11. Let the rolls cool on the baking sheet for 5 minutes before serving. Tip: This resting time helps the filling set so it doesn’t burn your mouth.
So good, right? You get that soft, pillowy roll with a savory, cheesy center that’s just bursting with flavor. Serve them warm with a side of marinara for dipping, or pack them cold for an easy lunchbox surprise—they’re seriously versatile.
BBQ Pulled Pork Rhodes Sliders
Brace yourself for the easiest party food you’ll ever make—these BBQ pulled pork sliders are the ultimate crowd-pleaser that come together with minimal effort. You get that slow-cooked flavor without babysitting the oven all day, perfect for game day or casual get-togethers.
Serving: 12 sliders | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
For the pulled pork:
– 3 lbs pork shoulder, trimmed of excess fat
– 1 tbsp smoked paprika
– 1 tbsp brown sugar
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup chicken broth
For the BBQ sauce and assembly:
– 1 cup BBQ sauce
– 12 slider buns
– 1 cup coleslaw mix
Instructions
1. In a small bowl, combine smoked paprika, brown sugar, garlic powder, onion powder, salt, and black pepper.
2. Rub the spice mixture all over the pork shoulder, covering every surface.
3. Place the seasoned pork shoulder in a slow cooker.
4. Pour 1 cup of chicken broth around the pork (not directly on top).
5. Cover the slow cooker and cook on LOW for 8 hours.
6. After 8 hours, transfer the pork to a large bowl and shred it completely using two forks.
7. Tip: Save the cooking liquid—you can mix a few tablespoons back into the pork if it seems dry.
8. Pour 1 cup of BBQ sauce over the shredded pork and stir until evenly coated.
9. Tip: For extra flavor, toast your slider buns lightly in a 350°F oven for 3-5 minutes until golden.
10. Place a generous scoop of BBQ pulled pork on the bottom half of each slider bun.
11. Top each with about 1 tablespoon of coleslaw mix.
12. Tip: For a spicy kick, mix 1 teaspoon of hot sauce into your coleslaw before assembling.
13. Place the top bun on each slider and serve immediately.
Really, the magic here is in the texture—the pork stays incredibly juicy while the coleslaw adds a fresh crunch that cuts through the richness. These sliders taste like they took all day, but your secret is safe with me. Try serving them with pickle spears and extra BBQ sauce for dipping, and watch them disappear before halftime.
Lemon Glazed Rhodes Buns
Haven’t you ever wished you could whip up something bakery-fresh and lemony without a whole day of work? These Lemon Glazed Rhodes Buns are your answer—they start with convenient frozen dough and end with a sweet-tart glaze that’s pure sunshine. You’ll love how simple they are to pull together for a cozy breakfast or a sweet afternoon treat.
Serving: 12 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
For the buns:
– 1 package (12 count) frozen Rhodes dinner roll dough
– 2 tablespoons unsalted butter, melted
For the lemon glaze:
– 1 cup powdered sugar
– 2 tablespoons fresh lemon juice
– 1 teaspoon lemon zest
Instructions
1. Arrange the frozen Rhodes dinner roll dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart.
2. Cover the dough balls loosely with plastic wrap and let them thaw and rise at room temperature until doubled in size, about 4-6 hours. Tip: For a faster rise, place them in a lightly warmed oven (turned off) with the door cracked open.
3. Preheat your oven to 350°F.
4. Brush the tops of the risen dough balls evenly with the 2 tablespoons of melted unsalted butter.
5. Bake the buns in the preheated oven for 18-20 minutes, or until they are golden brown on top and sound hollow when tapped. Tip: Rotate the baking sheet halfway through baking for even browning.
6. While the buns bake, prepare the lemon glaze by whisking together 1 cup of powdered sugar, 2 tablespoons of fresh lemon juice, and 1 teaspoon of lemon zest in a small bowl until smooth.
7. Remove the baked buns from the oven and let them cool on the baking sheet for 5 minutes.
8. Drizzle or brush the warm buns generously with the prepared lemon glaze. Tip: For a thicker glaze, let the buns cool completely before applying; for a thinner glaze that soaks in, apply it while they’re still warm.
9. Let the glazed buns sit for another 5-10 minutes to allow the glaze to set slightly before serving.
Light and fluffy with a tender crumb, these buns get a delightful sticky-sweet finish from that zesty lemon glaze. Serve them warm with a cup of coffee for the ultimate morning pick-me-up, or get creative by splitting them and filling them with a dollop of lemon curd for an extra citrus punch.
Sun-Dried Tomato and Basil Rhodes Rolls
Got a craving for something savory and fresh? You’ll love these sun-dried tomato and basil Rhodes rolls—they’re like a taste of summer in every bite, perfect for a cozy dinner or a weekend treat.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 20 minutes
Ingredients
For the dough:
– 1 package (16 oz) Rhodes frozen dinner roll dough, thawed
– 1/4 cup sun-dried tomatoes in oil, drained and finely chopped
– 2 tbsp fresh basil, finely chopped
– 1 tbsp olive oil
For the topping:
– 1/4 cup grated Parmesan cheese
– 1 tbsp melted butter
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a small bowl, combine the sun-dried tomatoes, basil, and olive oil, mixing well.
3. Take each thawed roll dough ball and flatten it into a 3-inch circle on a lightly floured surface.
4. Spoon about 1 teaspoon of the tomato-basil mixture into the center of each dough circle.
5. Fold the edges of the dough over the filling, pinching to seal tightly into a ball shape.
6. Place the filled rolls seam-side down on the prepared baking sheet, spacing them 2 inches apart.
7. Brush the tops of the rolls with the melted butter using a pastry brush.
8. Sprinkle the grated Parmesan cheese evenly over the buttered rolls.
9. Bake in the preheated oven for 18-20 minutes, or until the rolls are golden brown and sound hollow when tapped.
10. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Chewy and aromatic, these rolls burst with tangy sun-dried tomatoes and fragrant basil, making them irresistible warm from the oven. Try tearing them apart and dipping in marinara sauce for a fun appetizer, or serve alongside a hearty soup to soak up every last drop.
Creamy Mushroom and Swiss Rhodes Crescents
Just imagine biting into a warm, flaky crescent roll, but it’s stuffed with a rich, savory filling that melts in your mouth. You’re going to love these Creamy Mushroom and Swiss Rhodes Crescents—they’re the perfect cozy appetizer or snack that feels fancy but is surprisingly easy to make. Let’s get baking!
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
For the Filling:
– 1 tablespoon unsalted butter
– 8 ounces cremini mushrooms, finely chopped
– 1/4 cup finely chopped yellow onion
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 4 ounces cream cheese, softened to room temperature
– 1 cup shredded Swiss cheese
For Assembly:
– 1 package (8 count) Rhodes Bake-N-Serv frozen crescent roll dough, thawed according to package directions
– 1 large egg, beaten
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a large skillet over medium heat, melt 1 tablespoon of unsalted butter.
3. Add 8 ounces of finely chopped cremini mushrooms and 1/4 cup of finely chopped yellow onion to the skillet.
4. Cook the mixture for 8-10 minutes, stirring occasionally, until the mushrooms release their liquid and it evaporates, leaving them tender and browned.
5. Stir in 1/2 teaspoon of garlic powder, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper, then remove the skillet from the heat and let it cool for 5 minutes. Tip: Letting the filling cool prevents it from melting the dough too quickly.
6. In a medium bowl, combine the cooled mushroom mixture with 4 ounces of softened cream cheese and 1 cup of shredded Swiss cheese until well mixed.
7. Unroll the thawed crescent roll dough on a clean surface and separate it into 8 triangles.
8. Spoon about 2 tablespoons of the mushroom and cheese filling onto the wide end of each dough triangle.
9. Roll each triangle from the wide end to the point, gently pressing the edges to seal in the filling. Tip: Don’t overfill the crescents, or they might burst open while baking.
10. Place the rolled crescents seam-side down on the prepared baking sheet, spacing them about 2 inches apart.
11. Brush the tops of the crescents lightly with 1 beaten large egg for a golden finish.
12. Bake in the preheated oven for 12-15 minutes, or until the crescents are puffed and golden brown. Tip: Check them at 12 minutes to avoid overbaking—they should sound hollow when tapped.
13. Remove from the oven and let cool on the baking sheet for 5 minutes before serving.
Now, nothing beats pulling apart these warm crescents to reveal that gooey, cheesy center. The mushrooms add an earthy depth that pairs perfectly with the creamy Swiss, making them irresistible for any gathering or cozy night in. Try serving them with a side of marinara sauce for dipping—it’s a game-changer!
Blueberry Cream Cheese Rhodes Twists
Hey, have you ever wanted a breakfast pastry that feels fancy but is secretly super easy? Here’s your new weekend hero: flaky, sweet, and bursting with juicy blueberries and creamy cheese, all wrapped up in a golden twist. You’re going to love how these come together with minimal fuss for maximum deliciousness.
Serving: 12 twists | Pre Time: 20 minutes | Cooking Time: 15 minutes
Ingredients
For the filling:
– 1 (8 oz) package cream cheese, softened to room temperature
– 1/4 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 cup fresh blueberries, rinsed and patted dry
For assembly:
– 1 (1 lb) loaf Rhodes Bake-N-Serv frozen white bread dough, thawed according to package directions
– 1 large egg, beaten
– 2 tablespoons coarse sugar (like turbinado)
Instructions
1. Preheat your oven to 350°F and line a large baking sheet with parchment paper.
2. In a medium bowl, beat the softened cream cheese, 1/4 cup granulated sugar, and vanilla extract with a hand mixer on medium speed until smooth and creamy, about 2 minutes. Tip: Make sure the cream cheese is truly soft to avoid lumps.
3. Gently fold in the blueberries with a spatula until just combined; set the filling aside.
4. On a lightly floured surface, roll the thawed bread dough into a 12×16-inch rectangle, about 1/4-inch thick.
5. Spread the cream cheese-blueberry filling evenly over the dough, leaving a 1/2-inch border on all sides.
6. Starting from a long side, tightly roll the dough into a log, pinching the seam to seal.
7. Using a sharp knife, cut the log in half lengthwise to expose the layers, then twist the two halves together gently, keeping the cut sides facing up.
8. Transfer the twist to the prepared baking sheet and shape it into a loose circle or oval, tucking the ends under.
9. Brush the entire surface generously with the beaten egg, then sprinkle evenly with the 2 tablespoons coarse sugar.
10. Bake at 350°F for 15–18 minutes, or until the twist is golden brown and sounds hollow when tapped. Tip: Rotate the baking sheet halfway through for even browning.
11. Remove from the oven and let cool on the baking sheet for 10 minutes before slicing. Tip: Letting it cool slightly helps the filling set for cleaner slices.
Just out of the oven, these twists are wonderfully soft and flaky with pockets of warm, jammy blueberries and tangy cream cheese. Serve them warm with a drizzle of honey or a dusting of powdered sugar for an extra-sweet touch—perfect for brunch or a cozy coffee break.
Raspberry Almond Rhodes Danish
Picture this: you’re craving something sweet and impressive but don’t want to spend all day in the kitchen. This Raspberry Almond Rhodes Danish is your answer—it’s a shortcut pastry that looks and tastes like it came from a fancy bakery.
Serving: 8 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- For the base:
- 1 loaf (16 oz) frozen Rhodes white bread dough, thawed
- All-purpose flour, for dusting
- For the filling:
- 1/2 cup raspberry preserves
- 1/2 cup sliced almonds
- For the glaze:
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp almond extract
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Lightly dust a clean surface with all-purpose flour.
- Roll the thawed Rhodes white bread dough into a 12×8-inch rectangle on the floured surface. Tip: If the dough springs back, let it rest for 5 minutes before rolling again.
- Spread 1/2 cup of raspberry preserves evenly over the dough, leaving a 1-inch border on all sides.
- Sprinkle 1/2 cup of sliced almonds over the raspberry preserves.
- Starting from a long side, tightly roll the dough into a log, pinching the seam to seal.
- Place the log seam-side down on the prepared baking sheet.
- Using a sharp knife, make diagonal cuts about 1 inch apart along the top of the log, cutting about halfway through. Tip: This helps it bake evenly and gives it that classic danish look.
- Bake at 350°F for 22-25 minutes, or until the pastry is golden brown and sounds hollow when tapped. Tip: Oven temperatures vary, so start checking at 20 minutes to avoid over-browning.
- While the danish bakes, whisk together 1 cup of powdered sugar, 2 tbsp of milk, and 1/2 tsp of almond extract in a small bowl until smooth to make the glaze.
- Transfer the baked danish to a wire rack and let it cool for 10 minutes.
- Drizzle the glaze over the warm danish.
Here’s the best part: you get a flaky, buttery pastry with a sweet-tart raspberry center and a satisfying crunch from the almonds. Serve it warm with a cup of coffee for a cozy breakfast, or slice it up for a stunning dessert at your next brunch.
Conclusion
Kickstart your next gathering with these versatile Rhodes Rolls recipes! From cozy dinners to festive parties, there’s a perfect roll for every moment. I hope you’ll try a few, leave a comment with your favorite, and share your baking joy by pinning this article on Pinterest. Happy baking!
