I love fresh baked bread. It’s an absolute comfort food for me, and instantly takes me back to the days when my mom would make homemade rolls for dinner or a loaf of bread for an afterschool snack. I am a huge fan of Rhodes Rolls. Actually, I still am. They are dairy and egg free* for Abigail, and they are so versatile; from breadsticks to rolls to pizza pockets/mini pizzas to fried bread (‘scones’ here in Utah) to… well, just about anything, really. I love to have a bag or two in my fridge at all times.
*manufactured in a facility that processes food containing wheat, milk, soy, and seeds
The concept of Rhodes Rolls is really simple. Don’t tell the Rhodes company, but I’m on to them:
it’s just frozen dough.
Obviously, we can do this the good old fashioned DIY way. Making your own Rhodes Rolls take a little extra time but it is so worth it. It’s about a million times cheaper (I did that math! 1,000,000 times cheaper) and you can control the ingredients without putting any preservatives or, um. Other stuff.
The first step is make some bread dough. I use this recipe here and it’s fantastic. I’m going to blog about it “one day,” but the recipe promises bread, from first scoop of flour, to fresh from the oven in one hour. Anyone can make this bread. The “lecithin” she refers to is soy lecithin, and that’s the only ingredient: soybeans. I use this one here and was able to find it at Macey’s, a local grocery store. It lasts forever, so the cost is worth it.
After you’ve mixed your bread, do not let it raise. Form it into balls for your rolls. Out of curiousity, I weighed my little dough balls. I formed balls that were about 2 oz. in size, a little bigger than store bought. I think 1.5 oz would probably be a closer match to the Rhodes brand, but that’s up to you and your level of OCD.
Place your rolls on a sheet pan. I left about a half inch gap between each roll. I didn’t want them touching so I could store them later in a Ziploc bag. Then, like I made my frozen chocolate chip cookie dough, I flash froze it in my deep freezer but a regular freezer works fine too. I left them in there overnight, but you just need them to get nice and solid before you pull them out.
When you pull them out, they will have risen just a tiny bit before the yeast hibernates in the cold. Take them off your pan and throw them in a Ziploc bag. They can then be stored for 3-6 months or so in your freezer. Like Rhodes, I pull out exactly the number I need for dinner that night and reseal the rest in the Ziploc bag. OR…
Place 12-15 rolls in a 9×13 pan. I like my rolls to squish together so I set them about an inch apart on the pan. Let rise in a warm location (the warmer it is, the faster it will go) for 2-3 hours until double in size.
Bake in a 350 degree oven for 20-25 minutes until golden brown. Then…
Brush with melted butter or dairy-free margarine (optional) and enjoy!
Look at my Pinterest board for all the fabulous things you can do with Rhodes Rolls, DIY or otherwise! By the way, I still buy Rhodes Rolls when I’m low on time or ambition. I just feel better feeding my family the homemade version!
Oh and just for kicks, I have this little peek behind the scenes for you:
Have you ever tried making your own frozen Rhodes rolls?
What store bought recipes do you like to ‘DIY?’