How to Make Your Own Frozen Rhodes Rolls

How to Make Your Own Rhodes Rolls

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?’


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13 Responses to How to Make Your Own Frozen Rhodes Rolls

  1. Mary Peoples says:

    cannot find the Rhodes frozen unrisen dinner rolls. Checked at Walmart and awaiting a reply to see if a Walmart at another location carries them. Should I contact the company to see if I can order several packs to store in my freezer?

    Thanks for all your help!!


  2. Mary Peoples says:

    I do a lot of baking and your suggestions for making my own are great!! However, I would like to have already made yeast dough to store in my fridge and for the life of me can’t locate in Walmart stores. This is for the Rhodes frozen unrisen dinner rolls. Your picture looks great and makes me want to buy them even more. Keep up the good work!!

    • Thanks Mary! Sorry you can’t find Rhodes Rolls! They make life super easy some days. Seriously though, making your own is SO simple if you have a great bread recipe. Definitely try it. :D

  3. Stacie says:

    We’re onto you! ;)

  4. Elizabeth says:

    Thank you for linking my bread recipe to your blog. I am flattered. I really like your blog! Are you from Utah?

  5. lizzy darcy says:

    when you do your initial freeze, do you put a lid on or wrap them to prevent moisture loss? can you freeze any bread dough like this? Tried one of my recipes and the dough looks so dry and shriveled up I do not even want to defrost them … lol Your rolls look great! Thanks, Lizzy

    • Hmm, I’ve never had an issue with drying out. I typically place them in my deep freezer so they freezer quickly, so perhaps that’s the issue? Good luck!

    • Chassidy says:

      tro avresti dovuto immaginartelo.. i senegalesi non c’entrano niente col vudù!In Senegal sono musulmani, peraltro molto &#isn0;m82ticheggia2ti” (il loro Islam è un sufismo).Detto en passant, lo sapevi che il vudù non è altro che una chiesa cristiana? ..gli adepti dei segreti vudù vanno tutte le domeniche in chiesa a pregare Gesù col parroco!E pensare che i cattolici li vogliono spacciare per satanisti!!!

  6. 精鑽遊輪 says:

    Excellent beat ! I would like to apprentice while you amend your website, how
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  7. Beth says:

    Can I use the soy lecithin liquid I found in the vitamin store for these rolls?

  8. Erica Cable Meyer says:

    Can I just substitute oil for the lecithin because I dont want to go spend the money on it and I have all of the other ingredients in the house

  9. Jenny says:

    If I want to cook them right after making the dough, should I let it rise then shape the balls then let rise again? I made a batch where I made the dough, formed the balls then let rise and the taste was lovely but the top resembled more of a biscuit (in looks only). The texture was definitely a roll, but I want it to look like one too.

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