Make your guests gush over your rolls this
Thanksgiving.
Heidi Van Valkenburg with Rhodes bread shares
details to make pumpkin shaped rolls and yummy
stuffing.
Pumpkin Shaped Rolls
12 Rhodes™ Dinner Rolls or 12 Rhodes Texas™ Rolls, thawed but
still cold
2 tablespoons butter, melted
12 pecan pieces, for stems
Shape each dinner or Texas roll into a slightly flat ball.
Using scissors, make 6 to 8 cuts, equally spaced, around the
outside of each ball about 1/2- inch deep. Using the handle
of a wooden spoon, poke a deep hole into the top of each
pumpkin shaped roll. Place on a sprayed baking sheet and
cover with sprayed plastic wrap. Allow to rise until almost
double. Remove wrap and re-poke stem hole. Bake at 350°F 15-
20 minutes or until golden brown. Remove from oven and brush
with butter. Insert pecan pieces into pumpkin rolls for
stems.
Savory Sausage Stuffing
1 Loaf Rhodes™ White or Wheat Bread Dough, baked and cubed
1 pound ground sausage
1 medium yellow onion, chopped
2-3 celery ribs, chopped
1 cup sliced fresh mushrooms
1 cup grated carrots
1/2 cup slivered almonds, toasted
1/2 cup chicken broth
1/4 cup butter, melted
1/4 cup minced fresh parsley
1 egg, beaten
2 teaspoons rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
Place cubed bread in a large bowl. Brown sausage over medium
heat until no longer pink. Add onion, celery, mushrooms and
carrots and cook an additional 5 minutes. Add sausage mixture
to bread cubes and toss to mix. Add all remaining ingredients
and toss until well blended. Place in a sprayed 2 quart
baking dish. Cover with foil and bake at 350°F 30 minutes.
Uncover and bake and additional 10-15 minutes or until nicely
browned.
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