Rhodes Pumpkin Shaped Rolls and Stuffing

Make your guests gush over your rolls this

Heidi Van Valkenburg with Rhodes bread shares
details to make pumpkin shaped rolls and yummy
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
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

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