The Latest from Studio 5 with a working link!: Making your own Rhodes Rolls!

Yes, for the next few weeks, I’m going to share tips on how to make bread in a hurry and today is the first of my tips. Making your own freezer dough (think your very own homemade Rhode’s Rolls) is awesome! You can make dinner rolls, cinnamon rolls, orange rolls, baked doughnuts in a cinch plus since you’re making it you can add in as much food storage as you’d like! I’m telling you this is one of the biggest tips for being a super mom! Now anytime I’m going to a potluck or dinner with friends, I always bring rolls because let’s face it, no one-not no one- doesn’t love warm rolls fresh from the oven. And there is nothing more than I love than pulling this all off with a spotless kitchen and little effort on my part! I shared it all on Studio 5 today so here is the link where you can get caught up on it all too-plus, my most requested recipe (Orange rolls) and a new recipe for Whole wheat herbed rolls. Both I brought to different functions this weekend and both were gobbled up before I could hardly blink!

DIRECTIONS FOR TURNING YOUR FAVORITE ROLL RECIPE INTO RHODE’S ROLLS!

Method:

1. Make dough according to recipe. Allow for one rise (optional) and shape dough into rolls. 2. Place rolls on lightly floured baking sheet and freeze for 2 hours. 3. Remove rolls and store in gallon sized freezer bag. Baking Freezer Rolls: 1. Remove rolls and allow to thaw and rise on counter for 90 minutes to 2 hours. (You can also remove rolls the night before and place in fridge to thaw, then allow to rise in warm area for about 30 minutes) 2. Bake according to directions.

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Orange Rolls

1 package active dry yeast (2 1/4 t. yeast)
1/4 cup warm water
1 cup milk, warmed not quite to boiling (3 T. non instant milk powder OR 1/3 c. instant
milk powder + 1 C. water-I added my water to the 1/4 c. water mentioned above for
dissolving my east)
1/3 cup sugar
1/2 cup shortening (or 1/2 C. bean puree)
1 teaspoon salt
2 eggs, beaten (2 T. dry egg powder and NO WATER)
1/4 cup orange juice
2 tablespoons grated orange peel
5 1/2 cups flour, sifted (I used 3/4 c. whole WHITE wheat flour and the rest bread flour)
Plain Glaze: 2 cups powdered sugar, 1/4 cup hot water, 1 teaspoon butter
Orange Glaze: 2 cups powdered sugar, 1/4 c. orange juice, 1 teaspoon butter, and 1 t.
grated orange peel
Method:

1. Sprinkle yeast in the warm water and set aside.
2. In another bowl, blend milk, sugar, shortening, and salt. Cool until lukewarm, then add eggs, water with yeast, orange juice, and orange peel.
3. Stir in flour a few cups at a time to make a soft dough. Let stand for 10 minutes.
4. Knead dough 5-10 minutes on a lightly floured surface until dough is smooth and elastic. Place it in a lightly greased bowl, turning once to grease surface. Cover bowl with a clean towel and put it in a warm place. Let dough rise for 2 hours, or until double in size. Punch dough down and let stand for 10 minutes.
5. On a lightly floured surface, divide dough into 3 sections. Roll dough into circle and then cut into 16 pieces (like a pizza). Starting at thickest part of wedge roll up (will look like a crescent roll).
6. Cover bunnies and let rise in a warm place for 45-60 minutes, until nearly double in size.
Bake at 375ºF (190ºC) for 12-15 minutes.
7. For the glaze, stir powdered sugar, water, and butter together. Frost rolls with the glaze while they are still warm.

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Whole Wheat Herbed Rolls

Ingredients:

2 packages (1/4 ounce each) active dry yeast
2-3/4 cups warm water (110° to 115°), divided
1/3 cup vegetable oil (or 1/2 C. bean puree)
1/4 cup honey or molasses
1 tablespoon salt
2 teaspoons garlic
2 teaspoons dried thyme
2 teaspoons dried basil
1 teaspoon onion powder
1 egg, beaten (1 T. dry egg powder with NO water)4 cups whole wheat flour
4 to 4-1/2 cups all-purpose flour

Method:

1. In a large bowl, dissolve yeast in 1/2 cup warm water. Add the oil, honey, salt, seasonings, egg, whole wheat flour and remaining water. Beat until smooth. Stir in enough all-purpose flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes (or use a kitchen mixer). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide into three portions. Divide each into 16 pieces. Shape each into rolls. Cover and let rise until doubled, 20-25 minutes.
4. Bake at 375° for 12-15 minutes or until tops are golden brown. Remove from pans to wire racks. Yield: 4 dozen.
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Click HERE to view the recipes and my segment on Studio 5 today and learn how to make your own Rhode’s like rolls!

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