Rhodes rolls are famous for being “bake and serve” frozen dinner rolls, especially since they’re available as ready-made frozen dough. Rhodes frozen rolls are well-known and are really easy to prepare and bake. It’s definitely a convenient dinner rolls recipe for beginner bakers. I had a taste of these delicious golden brown Rhodes dinner rolls before. They were really soft, fluffy, and perfectly passed my easy to pull apart bread test. There was no resistance at all. I checked the inside of the dinner roll, and it had the right amount of tenderness and springy, flaky texture.
Honestly, it was so good that I ate it alongside a plate of garlicky roast beef. That’s why I decided to recreate this famous light and fluffy Rhodes bread dough recipe. As a fan of making baked goods, these homemade Rhodes rolls were really simple. It’s similar to making bread doughs since the common ingredients are active dry yeast and a vital wheat gluten. The rest are flour, eggs, butter, and milk. Just from the list of ingredients, it’s no wonder the original Rhodes dinner rolls are so soft, tender, and moist.
Making bread is easy yet requires a lot of patience. Some tips I suggest would be to not overmix or over knead the homemade bread dough. It will give you a tougher and dense dough. These copycat Rhodes rolls should be fluffy and tender. That’s why keep the mixing or kneading minimal. Lastly, it’s important to let the dough rise properly to really achieve that soft and fluffy texture on the inside.
I used a baking sheet for this dinner rolls recipe, but feel free to use whatever material is available to you.You can make this bread over a cast iron skillet, 9×13-inch baking pan, muffin tin (about 2 rolls of dough per cup), or a 11×17-inch baking sheet. These doughs cook and bake well. And, just like the actual Rhodes frozen rolls, you can also keep them in the freezer. It’s a great make-ahead recipe. Just make sure to thaw them for about 8 to 10 hours before baking them again!
How To Make Rhodes Rolls Recipe (Copycat)
Skip the lines and savor homemade Rhodes rolls made with yeast, gluten, eggs, milk, and butter, for the softest and fluffiest pull-apart bread.
Preheat oven to 375 degrees F.
Put 2 cups of flour in a mixing bowl. Add yeast, gluten and salt. Mix well.
In a microwave-safe bowl, combine milk, sugar, butter and melt in the microwave for 3 minutes or until butter is almost melted.
Stir until butter and sugar are dissolved.
- Add eggs to milk mixture. Pour into flour mixture and mix well.
- Allow mixture to sit for 10 minutes.
Add the rest of the flour, 1 cup at a time, until dough clings to hook and almost cleans the sides. Touch dough lightly. Add more flour if dough sticks to the fingers.
Knead for 3 to 4 minutes. The dough should be soft, smooth, elastic, wet, and not sticky. Scrape down sides of bowl, oil the top, and cover with plastic wrap.
Allow to rise to double in a warm, draft-free place or in the oven with the pan of hot tap water underneath for 30 minutes.
- Divide dough into 2 piles. Shape into balls and cover with plastic wrap. Allow dough to rest for 5 minutes.
Spray baking sheet with cooking spray.
Shape the dough into smaller balls, and place on the greased baking sheet.
Cover with plastic wrap, allow to rise for 20 to 30 minutes.
Bake for 12 to 14 minutes or until golden brown.
Transfer to a wire rack, and let cool. Serve and enjoy!
- If you’re planning to use leftover frozen yeast dinner rolls, then it’s best to let them thaw on a baking dish greased with non stick spray. Then, cover with plastic wrap and refrigerate for 10 to 12 hours before baking.
- Always use a non stick spray when making these homemade dinner rolls. This will help prevent the dough from sticking onto the baking sheet while baking, or the plastic wrap while thawing.
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