Crusty Bread

Crusty Bread (simplysogood)

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon Instant or Rapid-rise yeast
1 1/2 cups water

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Heat oven to 450 degrees. When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes. Meanwhile, pour dough onto a heavily floured surface and shape into a ball. Cover with plastic wrap and let set while the pot is heating. Remove hot pot from the oven and drop in the dough. Cover and return to oven for 30 minutes. After 30 minutes remove the lid and bake an additional 15 minutes. Remove bread from oven and place on a cooling rack to cool. 

Apple Cinnamon Bread

Yield: 1 loaf
Cook Time: 50-55 minutes

Ingredients:

1 1/2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon all spice
1/4 teaspoon ground cloves
2 large eggs
1/4 cup canola oil
1/4 cup applesauce
1 teaspoon vanilla
1 cup granulated sugar
2 cups chopped apples, skin removed (we used Granny Smith)
Topping:
2 tablespoons brown sugar
1 tablespoon sugar
1 teaspoon cinnamon

Directions:

1. Preheat the oven to 350 degrees F. Spray an 8 by 4 loaf pan with cooking spray and set aside.
2. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, all spice, and cloves. Set aside.
3. In the bowl of a stand mixer, add the eggs and beat on medium speed for about 30 seconds. Add in oil, applesauce, and vanilla and mix until smooth. Next, add the sugar and mix until well combined.
4. Slowly add in the flour mixture and mix until flour is barely combined. Gently fold in the apple chunks. Pour batter into prepared loaf pan.
5. In a small bowl, mix together brown sugar, sugar, and cinnamon. Sprinkle over the batter in the loaf pan. Bake for 50-55 minutes, or until loaf is golden and a toothpick comes out clean.
6. Cool bread in pan for 10 minutes. Loosen sides and remove from pan. Cool completely on a wire rack before slicing.

Cinnamon Bread

 

Ingredients

2 cups flour

1 cup granulated sugar

1 tsp. baking powder

1/2 tsp salt

1 egg

1 cup milk 

1/3 cup vegetable oil

2 tsp. vanilla extract

1/3 cup sugar

1/3 cup brown sugar, packed

2 tsp. cinnamon

1/2 cup cinnamon chips

Directions

Preheat oven to 325° F. Grease and flour a loaf pan (Mine was a 9"x5" inch pan). Combine flour, sugar, baking powder, and salt in a large bowl. Once mixed stir in egg, milk, vegetable oil, and vanilla. Stir until just combined. For the cinnamon swirl and topping combine the sugars, cinnamon and cinnamon chips; set aside. Pour half of the batter into the loaf pan. On top of the batter sprinkle half of the cinnamon mixture. Swirl topping into bottom layer with a knife in a circular motion. Pour the rest of the batter into the loaf pan. Again sprinkle the rest of the cinnamon mixture on top and swirl. Place loaf pan in preheated oven and bake for approximately 50-60 minutes or until done in the center. Cool in pan. Enjoy!

Chocolate Cinnamon Rolls with Peanut Butter Icing Recipe

Ingredients:

• 2 tbspn dry yeast
• 1/2 cp warm water
• 3 eggs
• 1 tspn salt
• 1 cp warm milk
• 1/2 cp sugar
• 1/2 cp brown sugar
• 1cp shortening
• 1 box of instant vanilla or chocolate pudding mix about 2/3 cups
• 2/3 cp of cacoa/cocoa
• 7-8 cps of flour

Filling:

• 1/2 cp of melted butter
• 2/3cps brown sugar
• 2tsp cinnamon
• 3/4 cps chocolate chips

Directions:

-In a large mixing bowl dissolve yeast and water, let it sit for 10min or until bubbly.

-Add eggs, salt, milk, sugar, shortening and pudding.  Slowly add all the flour (reserve 1/2 cp).  The dough will be sticky.

-Use remaining 1/2 cup as needed to flour surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

-Punch dough down, divide in half. Flour surface and roll each portion into a 12-in. x 8-in. rectangle; brush with butter. Sprinkle brown sugar  over dough to the edges. Add chocolate chips if you want it filled with more chocolate yumminess add more.

-Roll up jelly roll style, starting with a long side; pinch seams to seal. Cut into slices using my handy dandy slicing method.

-Place cut side down in two greased 13-in. x 9-in. baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 22-28 minutes or until golden brown.

I learned this cool trick: use thread to cut your cinnamon rolls. It works!

Peanut Butter Icing

4 cups of powdered sugar

1/4 cup of peanut butter

6-7 tablespoons of milk

In a small bowl, combine glaze ingredients. Spread over buns. Serve warm. Depending on size of your rolls it makes about 30 rolls.

Caramel Rolls

Ingredients
20 frozen Rhodes rolls
1 cup brown sugar
1 small box non-instant butterscotch pudding
1 stick butter or 1/2 cup

1. Spray bundt pan.
2. Place inside 20 frozen Rhodes rolls. Layer on top brown sugar, pudding and butter.
3. Pour each ingredient over the rolls as evenly as possible.
4. Cover and let rise overnight.
5. Bake at 350 degrees for 40 minutes. Place a cookie sheet under the bundt pan to catch the drips for easy clean up.

Peanut Butter Twists

 

Ingredients

• 3/4 cup water (70° to 80°)
• 1/3 cup butter, softened
• 1 egg
• 1/4 cup nonfat dry milk powder
• 1/3 cup sugar
• 3/4 teaspoon salt
• 3 cups bread flour
• 2-1/4 teaspoons active dry yeast
• FILLING:
• 3/4 cup creamy peanut butter
• 1/4 cup butter, softened
• 1/3 cup confectioners' sugar
• ICING:
• 1-1/2 cups confectioners' sugar
• 2 tablespoons creamy peanut butter
• 5 to 7 tablespoons warm water

Directions

• In a bread machine, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
• When cycle is completed, turn dough onto a lightly floured surface. Punch down; cover and let stand for 10 minutes. Combine filling ingredients; set aside.
• Roll dough into a 24-in. x 8-in. rectangle. Spread filling to within 1/2 in. of edges. Fold rectangle in half lengthwise; cut widthwise into 24 pieces. Pinch seams to seal. Twist each piece three times.
• Place 2 in. apart on greased baking sheets; pinch ends. Bake at 350° for 15-20 minutes or until lightly browned. Remove from pans to wire racks to cool. Combine the confectioners' sugar, peanut butter and enough water to reach desired consistency; drizzle over twists. Yield: 2 dozen.

Mozzarella Stuffed Garlic Rolls

 

Ingredients

• 16 whole Rhodes Rolls (wheat Or White, Up To You)
• 1 tub Real Mini Mozzarella Balls Or 1 Large Mozzarella Ball Cut Into 1 Inch Pieces
• 1 stick Butter, Melted
• 1 teaspoon Garlic Powder
• ½ teaspoons Salt
• ½ teaspoons Dried Basil
• ½ teaspoons Dried Rosemary
• ½ teaspoons Onion Powder
• ¼ cups Herb And Garlic Goat Cheese Crumbles
• ¾ cups Grated Parmesan Cheese
• A Sprinkling Of Kosher Salt
• Dash Of Italian Seasoning

Allow Rhodes Rolls to sit on a flat surface until thawed, but still a bit cool. Stretch each circle and curl around mini mozzarella ball. Seal and smooth into a ball again. Repeat 15 more times.
Melt butter and add garlic powder, salt, basil, rosemary, and onion powder. Roll each ball into mixture, coating well.
Arrange rolls in a large 10 or 11 inch spring form pan, leaving room for rising, and scrape remaining butter and seasonings over the top of rolls. Sprinkle with parmesan cheese, goat cheese crumbles, kosher salt and Italian seasoning.
Cover with sprayed saran wrap loosely. Set in a warm place to rise for 2-2 1/2 hours or until doubled in size.
Remove saran wrap, and place spring form pan on a cookie sheet, and slide in to a preheated oven, 350* for 25 minutes, or until rolls are golden brown. Release collar on spring form pan before serving hot from the oven.

Monkey Bread

 

Ingredients:

• 3 cans Cinnabon Cinnamon Rolls dough
• 1 c. sugar
• 1 tbsp. cinnamon
• 1/2 c. butter
• 1/2 c. brown sugar
• 2 tbsp. honey (or you could use Cinnabon syrup if you can get your hands on it)

Directions:

1. Preheat oven to 400º. Grease a bundt pan well, and set aside.
2. Combine cinnamon and sugar in a large zip to bag.
3. Open the cans of cinnamon roll dough. Cut each cinnamon roll in 2 pieces. Roll each piece into a ball and place about half of them into the zip top bag. Shake to coat the dough.
4. Place the coated dough balls in the bundt pan. Place the remaining dough balls into the bag and repeat coating. Place all of the dough in the bundt pan.
5. In a small bowl, microwave the butter, brown sugar, and honey for 1 minute. Stir well to dissolve the sugar. Pour over the dough balls in the bundt pan.
6. Bake for 20-25 minutes, until dough on the outside is brown and the center feels "set" when you lightly push on it. 
7. Allow to stand for 5 minutes and then invert onto a plate. Drizzle Cinnabon frosting over top before serving.

Soft Pretzels

 

Dough:

2 1/2 cups (10 1/2 ounces) all-purpose flour

1/2 teaspoon salt

1 teaspoon sugar

2 1/4 teaspoons instant yeast

1 cup (8 ounces) very warm water

Topping:

1/2 cup (4 ounces) warm water

2 tablespoons baking soda

Coarse salt (optional)

3 tablespoons butter, melted

In a large bowl or the bowl of an electric mixer, place the flour, salt, sugar and yeast. Mix to just combine. Add the water and mix well, adding more flour, as needed, a bit at a time to form a soft, smooth dough that clears the sides and bottom of the bowl. Knead the dough, by hand or machine, for about 5 minutes, until it is soft, smooth and quite slack. The goal is to get a really soft dough that isn’t overly sticky. Lightly flour the dough and place it in a plastic bag; close the bag, leaving room for the dough to expand, and let it rest for 30 minutes or up to 60 minutes (see pictures below).

Preheat your oven to 500°F. Prepare two baking sheets by lining them with parchment paper.

Transfer the dough to a lightly greased work surface, and divide it into eight equal pieces (about 70g, or 2 1/2 ounces, each). Allow the pieces to rest, uncovered, for 5 minutes. While the dough is resting, combine the 1/2 cup warm water and the baking soda, and place it in a shallow bowl or pie plate. Make sure the baking soda is thoroughly dissolved; if it isn’t, it will make your pretzels splotchy. Sometimes I have a hard time getting the baking soda completely dissolved, so I just lightly stir up the mixture right before adding each pretzel.

Roll each piece of dough into a long, thin rope (anywhere from 14 to 22 inches long), and twist each rope into a pretzel. Dip each pretzel in the baking soda wash (this will give the pretzels a nice, golden-brown color), and place them on the baking sheets. Sprinkle them lightly with coarse, kosher, or pretzel salt. Allow them to rest, uncovered, for 10 minutes.

Bake the pretzels for 7 to 9 minutes or until they’re golden brown. Bake one sheet at a time – it won’t hurt the other pretzels to chill out for a little longer.

Remove the pretzels from the oven, and brush them thoroughly with the melted butter. Keep brushing the butter on until you’ve used it all up; it may seem like a lot, but that’s what gives these pretzels their ethereal taste. Eat the pretzels warm, or reheat them in an oven or microwave.

Stuffed Cheese Buns

1 cup warm water
2 tablespoons yeast
2 tablespoons sugar
2 teaspoons garlic powder
1/4 cup melted butter
1/4 cup olive oil
3 cups all-purpose flour
2 teaspoons salt
At least 8 oz. of cheese (the more the merrier)
Parmesan cheese
A few tablespoons of melted butter mixed with a sprinkle of garlic powder and some fresh herbs if you want.

Mix together the yeast and water and let it sit for a couple minutes. Add the sugar, garlic powder, melted butter, and oil. Add the flour a little and a time, mixing in your stand mixer with a dough hook. Add the salt. Knead for 10 minutes, in the stand mixer or by hand. Let the dough rise in a greased bowl (I used the same bowl) covered with a wet cloth for about 30 minutes. Preheat the oven to 375º. Divide the dough into about 20 pieces or so (you can make them as big or small as you want). Put about a 3/4 inch chunk of cheese in each one and make sure you pinch all the edges back up tightly. Put the pinched side down on a greased baking sheet. Sprinkle the buns with more shredded cheese and some parmesan cheese. Bake at 375ºF for about 11-15 minutes until the bread is golden brown and the cheese is bubbly. Brush with the melted butter and serve warm.

Easy Cheesy Garlic and Herb Breadsticks

Ingredients:

• 1 1/4 cup Warm Water 95 degrees
• 1 teaspoon Honey
• 1 envelope Active Dry Yeast ( 1/4 ounce)
• 1 teaspoon Sea Salt
• 3 cups All-Purpose Flour
• 1 cup Butter, Melted
• 5 cloves Garlic, Minced
• 1 teaspoon Garlic Powder
• 1 cup Parmesan Cheese, Grated
• 2 teaspoons Oregano, Dried
• 2 teaspoons Rosemary, Fresh
• 1/4 teaspoon Thyme, Dried

Cooking Directions

1. In a large bowl fitted with a dough hook mix warm water, honey and yeast. Allow to sit for 5 minutes until yeast is bubbly and active. Add flour and sea salt and mix until smooth and elastic on medium. Alternately you can mix everything by hand in a large bowl and knead until smooth and elastic.
2. Cover dough and allow to rest for 30 minutes.
3. On a floured surface divide dough into four. Divide each fourth into six. Roll each section of dough into a 6-8 inch long rope. The shorter the rope the thicker and chewier the breadsticks, the longer the rope the thinner and crunchier.
4. In a food processor add parmesan cheese, oregano, rosemary and thyme. Pulse until mixture is crumbly and resembles bread crumbs. Place in a large dish.
5. Mix butter, fresh and powdered garlic in a large dish.
6. Dip breadstick dough into butter and then into cheese mixture.
7. Place on an ungreased cookie sheet about 3 inches apart.
8. At this point breadsticks can be covered and refrigerated for up to a day until ready to use or cooked immediately.
9. Bake in a 400 degree preheated oven for 15-18 minutes or until cheese's is brown and the inside is cooked through.
10. Remove from the cookie sheet immediately.

Yeast Baked Donuts

 

*Note: These little beauties are best made and eaten the same day, preferably warm right from the oven. The great news is that you can make the dough, roll and cut out the doughnuts the night before and let them do their second rising in the fridge, covered. Remove them from the refrigerator and put them on the counter about an hour before baking. I used instant yeast in the recipe. If you only have active dry yeast on hand, proof the yeast with 1/3 cup of the warm milk and the sugar until it is foaming before adding in the rest of the milk and proceeding with the recipe.

Makes about 1 1/2 to 2 dozen doughnuts/doughnut holes
INGREDIENTS:

Doughnuts:

• 1 1/3 cups warm milk, 95 to 105 degrees (I used soymilk, so sub as needed)

• 1 Tbs. instant yeast

• 6 tablespoons butter, softened

• 2/3 cup granulated sugar

• 2 large eggs, lightly beaten

• 1/2 cup fat free greek yogurt

• 2 1/2 cups all-purpose flour

• 2 1/2 cups whole wheat pastry flour

• 1/4 tsp nutmeg, ground  (optional, leave out if doing a different flavored glaze if you don't want competing flavors)

• 1/2 tsp ground cinnamon (optional, leave out if doing a different flavored glaze if you don't want competing flavors)

• 1 teaspoon salt

Cookie Butter Glaze**:

• 1 1/2 cups powdered sugar

• milk, soymilk, cream, enough to thin the glaze to desired consistency

• 1/2 cup cookie butter (from Trader Joe's)

Directions:

1. Place the warm milk in the bowl of an electric mixer. Stir in the yeast and sugar. Add the butter and yogurt. Mix in the eggs, flours, nutmeg (optional), cinnamon (optional), and salt. Beat the dough with the dough hook attachment (or with a wooden spoon and eventually your hands) for 2-3 minutes at medium speed. Adjust the dough texture by adding flour a few tablespoons at a time or more milk. The dough should pull away from the sides of the bowl and be very soft and smooth but still slightly sticky – don’t over flour! Knead the dough for a few minutes (again, by mixer or by hand) and then transfer the dough to a lightly greased bowl.  The dough has been kneaded enough when it is quickly poked and the remaining indentation starts to spring back and disappear slightly. Cover the bowl and let the dough rise for about an hour or until it has doubled in size (the exact time will depend on the temperature of your kitchen). 
2. If you don't have a mixer, this can be done by hand.  Mix all ingredients thoroughly and knead for 5 minutes by hand.
3. Punch down the dough and roll it out to about 1/2-inch thickness on a lightly floured counter. Using a doughnut cutter or a 3 inch circle cookie cutter, cut out circles in the dough (I used a 3 inch cutter and a 1 inch cutter). Carefully transfer the circles to a parchment- or silpat-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. Be sure to make the holes large enough that as the doughnuts rise again and bake, they don’t fill in the doughnut hole with the puffiness of the dough. Cover the tray with lightly greased plastic wrap (I did not do this and they still came out fine, your choice). (At this point, you can refrigerate the doughnuts overnight or proceed with the recipe.) Let the doughnuts rise for about another 45 minutes, until they are puffed and nearly doubled. 
4. Bake in a 375 degree F oven until the bottoms are just golden, 8 to 10 minutes. Start checking the doughnuts around minute 8. They should still be pale on top, not golden and browned, and just barely baked through.
5. Glaze: Place the cookie butter in a medium microwave safe bowl and microwave 15 seconds until warm and runny.  Mix in the powdered sugar and enough milk to thin the mix to a glaze consistency, fairly thin.
6. Remove the doughnuts from the oven and let cool for 1-2 minutes. Dip each one in the glaze or sprinkle with the cinnamon and sugar. Serve immediately.

**Maple Glaze:

3 Tbs. butter
1/2 cup packed brown sugar
1/4 half and half (I used 2% evaporated milk, worked great)
1 Tbs. real maple syrup
1 1/2 cups powdered sugar

Maple Glaze: In a medium sauce pan combine the brown sugar and butter and bring to a boil.  Add maple syrup and cook over medium heat for 1 minute until slightly thickened, stirring constantly. Remove from heat.  Add cream slowly and mix until smooth.  Add powdered sugar and stir until powdered sugar is dissolved and glaze is smooth.  Dip donuts immediately while it is still warm and runny.  If it sets up, heat it again on low heat until it is spreadable. 

Chocolate Zucchini Bread

Ingredeints:

1 cup sugar
1/4 cup cooking oil
1 egg, beaten
1/3 cup applesauce (unsweetened or sweetened)
1/2 tsp vanilla
1 1/4 cup flour
1/4 cup cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup buttermilk (or 2 tsp lemon juice + enough milk to make 1/4 cup)
1 cup shredded zucchini
1/2 cup chocolate chips

With a hand blender, beat sugar and oil.  Add egg, applesauce and vanilla.  Beat well.  Add buttermilk.  Combine dry ingredients with a whisk, then mix into wet ingredients until just combined.  Stir in zucchini.  Pour into a sprayed loaf pan (with baking spray that contains flour) and top with chocolate chips.  Bake at 350 degrees for about 45 minutes, until toothpick comes out clean.  Cool on a rack for at least 15 minutes before turning out of pan.

Perfect Biscuit

Ingredients:

3 cups all-purpose flour

3 Tbls sugar

1/2 tsp salt

4  tsp baking powder

1/2 tsp cream of tartar

3/4 cup COLD butter

1 egg

1 cup milk

Directions:

• Preheat oven to 450 degrees. The secret to excellent biscuits is COLD BUTTER.  Really cold.  Many times the biscuit dough gets worked so much that the butter softens before the biscuits even go in the oven.  
• Try cutting the butter into small pieces and stick back in the fridge pulling out only when ready to incorporate into the dough. 
• Add in the milk and egg and mix just until the ingredients are combined.  The dough will be sticky but don't keep working it.  You should be able to see the butter pieces in the dough. 
• Turn the dough out onto a generously floured surface. Sprinkle some flour on to the top of dough so it won't stick to your fingers and knead 10-15 times.  If the dough is super sticky just sprinkle some additional flour. Roll or pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter or glass.  I ended up with nine this time but depending on who is snacking on biscuit dough, I can get up to 12 biscuits.  

Place the biscuits on a lightly greased baking sheet and bake for 10-15 minutes or until golden brown.

Turkey Rosemary Turnovers

Prep Time: 30 min (not including thaw time)
Bake Time: 20 min

Ingredients

8 Rhodes™ Dinner Rolls, thawed to room temperature
3 ounces cream cheese, softened
1 tablespoon butter, softened
2 cups cubed turkey breast
1 teaspoon fresh rosemary leaves
1/2 cup sliced mushrooms, sautéed in olive oil
2 tablespoons chopped green onion
2 tablespoons chopped red pepper
1 cup shredded fresh Parmesan cheese, divided
1 egg, beaten

Instructions

Spray counter lightly with non-stick cooking spray. Flatten each roll into a 5-6 inch circle. Cover with plastic wrap and let rest. In a medium bowl, beat cream cheese and butter until smooth. Stir in turkey, rosemary, mushrooms, green onions, pepper and 3/4 cup cheese. Remove wrap from dough. Divide turkey mixture equally and place on one half of each dough circle. Moisten edges with water. Fold each one in half and seal with a fork. Place on a sprayed baking sheet. Brush tops with egg and sprinkle with remaining Parmesan cheese. Bake at 375°F 15-20 minutes or until golden brown.

Cinnamon Slices

Prep Time: 30 min (not including thaw time)
Bake Time: 25 min

Ingredients

1 Loaf Rhodes™ Frozen Bread Dough, barely thawed or 12 Rhodes™ Dinner Rolls , thawed but still cold
1/3 cup butter, melted
1/2 cup sugar
2 1/2 teaspoons cinnamon

Glaze:
1 cup powdered sugar
2 tablespoons milk
2 tablespoons butter, melted
1/2 teaspoon vanilla

Instructions

If using loaf, slice into 24 thin pieces. If using rolls, cut each roll in half and flatten each half into a 2x3-inch oval. Combine the sugar and cinnamon and mix well. Dip each dough piece in the melted butter and then in the cinnamon sugar. Line them up in a sprayed 9x5-inch loaf pan, each piece on it's edge, to make a loaf shape. Cover with plastic wrap and let double in size. Remove wrap and bake at 350°F 20-25 minutes. Cool in pan 5 minutes and then place on cooling rack. Combine glaze ingredients and drizzle over warm cinnamon slices.

Lemon Cream Cheese Pull Aparts

Prep Time: 30-45 min (not including thaw time)
Bake Time: 50 min

Ingredients

24 Rhodes™ Dinner Rolls, thawed but still cold
1 cup sugar
zest from 2 large lemons
6 tablespoons butter, melted

Filling:
4 ounces cream cheese, softened
1/2 cup sugar
3 tablespoons lemon juice

Topping:
1/3 cup lemon juice
1/2 cup sugar
1 egg
2 teaspoons butter

Instructions

Cut 8 of the rolls into 4 equal pieces each and set aside. Combine 1 cup sugar and lemon zest. Dip each piece of dough in melted butter and then in sugar zest mixture. Place in the bottom of a well sprayed bundt pan. Combine filling ingredients and blend until smooth. Pour half of the filling mixture over the rolls in the bundt pan. Repeat above process with 8 more rolls. Cut last 8 rolls and dip in butter and sugar zest mixture. Layer on top. If you have any sugar zest mixture left, sprinkle on top of rolls. Cover with plastic wrap and let rise until about one inch below the top of the bundt pan. Remove wrap and bake at 350°F 40-50 minutes. Cover with foil last 20 minutes of baking to prevent over browning. Remove from oven and invert immediately onto serving platter. While bundt is baking, prepare the topping. Combine lemon juice and sugar in small sauce pan. Bring to a boil. In a separate bowl, whisk egg until well blended. While stirring the egg, slowly add the hot lemon mixture to the egg so the egg does not cook. Pour the mixture back into the sauce pan and bring back to a boil. Stir constantly until mixture begins to thicken. Remove from heat and add butter. Let cool and drizzle over warm bundt.

Braided Smores Bread

Prep Time: 30 min (not including thaw time)
Bake Time: 25 min

Ingredients

12 Rhodes™ Dinner Rolls, thawed to room temperature
1/4 cup melted butter
1 sleeve graham crackers, crushed
2/3 cup semi sweet chocolate chips, divided
1/2 can sweetened condensed milk, divided
1 cup marshmallow cream (about 3 big scoops)

Instructions

Spray counter lightly with non-stick cooking spray. Combine rolls into a ball and roll into a 12x16-inch rectangle. Mix melted butter and graham crackers together. Spread, lengthwise, down the middle third of the rectangle. Sprinkle 1/2 cup of the chocolate chips on top of the graham crackers. Drizzle 1/2 of the sweetened condensed milk over the top. Spoon marshmallow creme over everything. Make 1 1/2-inch wide cuts along both long sides of the rectangle to within 1-inch of the filling. Begin braid by folding top and bottom strips toward filling. Then braid strips left over right and right over left. Finish by pulling last strip over and tucking under braid. Carefully lift braid with both hands onto sprayed baking sheet. Drizzle remaining sweetened condensed milk over top of braid and sprinkle with remaining chocolate chips. Bake at 350°F 20-25 minutes.

Party Loaf

Prep Time: 30 min (not including thaw time)
Bake Time: 35 min

Ingredients

1 Loaf Rhodes™ Bread Dough, thawed but still cold
slices of your favorite cheese
cooked bacon
green onion, diced
dipping sauce

Instructions

Roll loaf into a 20-22-inch rope. Form into a circle and place in the bottom of a sprayed bundt pan. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 20-25 minutes or until lightly browned. Cool and then make cuts lengthwise and widthwise, about 1-inch apart, without cutting through the bottom crust. Place on a sprayed baking sheet. Insert cheese slices & bacon pieces between the cuts. Return to oven and bake an additional 5-10 minutes or until cheese is melted. Serve with your favorite dip in the middle.

Delicious Pizza Dough

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1/2 teaspoon brown sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 1/3 cups all-purpose flour

Directions

1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.