PULL APARTS (MONKEY BREAD)

PULL APARTS (MONKEY BREAD)
24 Rhodes Bake-n-Serv white dinner rolls
2/3 cup brown sugar
2 tsp cinnamon
1/2 cup butter, melted
1/2 cup pecans, chopped

Thaw rolls until soft (about 1 hour at room temperature). Cut each roll in half.
In a medium bowl, mix brown sugar, cinnamon, and nuts together. Dip roll halves in butter then roll in cinnamon/sugar mixture until thoroughly coated.

Arrange in Bundt pan that has been sprayed with non-stick cooking spray and cover with plastic wrap.

Let rise until double in size (2-3 hours). Remove wrap.

Bake at 350°F for 30 to 50 minutes. Cover with foil the last 15 minutes of baking.

Immediately after removing from the oven, carefully release edges and center tube with a knife. Invert onto a serving plate.

Submitted by: Melissa Maybury

Rhodes Holiday Rolls

Rhodes Holiday Rolls

Rhodes Bake-N-Serv
11:12 AM MST, November 18, 2010

Cloverleaf Rolls:

Rhodes Dinner Rolls, thawed but still cold
flour
soft butter or margarine squeeze

With scissors or knife, cut rolls in half. Place three halves in each sprayed muffin tin cup. If desired, roll balls in flour first. Squeeze butter or margarine in between roll halves, if desired. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown.

Swirl Rolls:

Rhodes Texas Rolls or Rhodes Dinner Rolls, thawed but still cold
flour

Roll and stretch one Texas roll or two dinner rolls, combined, into a 12-inch rope. Roll in flour and form a coil. Place in sprayed muffin tin cup. Cover with sprayed plastic wrap, and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes, or until golden brown.

Butterflake Rolls:

12 Rhodes Texas™ Rolls or 24 Rhodes Dinner Rolls, thawed but still cold
soft butter or squeeze margarine

Using one Texas roll (or two dinner rolls combined into a ball), make 4 or 5 deep cuts into each roll with scissors, cutting nearly to the bottom. Brush butter or squeeze margarine into each cut and place roll in sprayed muffin tin cup. Cover with sprayed plastic wrap. Let rise until double in size. Remove wrap and bake at 350°F 15 -20 minutes or until golden brown.

Knot Rolls:
12 Rhodes Dinner Rolls, thawed but still cold
1 egg beaten
sesame seeds, if desired

Roll each roll into a 9-inch rope and tie in a knot. Place on a large sprayed baking sheet. Brush each knot with beaten egg. Sprinkle with seeds, if desired. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown.

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Caramel Apple Empanadas

Caramel Apple Empanadas
Your first bite into a caramel apple is a quick way to remind yourself that Fall is here. Try these delicious empanadas with a caramel apple inside every bite.

Servings: 12
Skills: Intermediate
Prep Time: 15 min (not including thaw time)
Bake Time: 15 min
Ingredients

12 Rhodes™ Dinner rolls, thawed to room temperature
10 caramels, cut into 6 pieces each
1/3 cup flour
2 cups peeled, chopped Granny Smith apples
1/4 cup chopped pecans
1/2 cup caramel ice cream topping
1/2 tablespoon lemon juice
melted butter
cinnamon/sugar or powdered sugar, if desired


Instructions:

Spray counter lightly with non-stick cooking spray. Flatten each roll into a 4-5 inch circle. Cover with plastic wrap and let rest while preparing filling. In a medium bowl, combine caramels, flour, apples, pecans, ice cream topping and lemon juice. Remove wrap from dough and place 1-2 tablespoons of filling on each dough circle. Brush edges of dough with milk and fold in half. Seal edges with a fork. Place on a sprayed baking sheet and bake at 350°F 12-15 minutes. Remove from oven and cool slightly. Brush with melted butter and sprinkle with cinnamon/sugar or powdered sugar, if desired.