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Rhodes Rolls for the Holidays

These recipes for three types of rolls are sure to spice up the bread basket at your holiday dinner.



Heidi Van Valkenburg shares how easy they are to make when you start with Rhodes frozen dough.

Buttery Kaiser Rolls
12 Rhodes Dinner Rolls, thawed but still cold
Butter, melted

Roll each roll into a 12-inch rope.



Brush each rope with butter and tie into an overhand knot.



Bring one end of the rope over the top and tuck down into the middle. Bring the other end the opposite way and through the middle.



Place on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise until double in size.



Remove wrap and bake at 350°F 12-15 minutes or until golden brown. Remove from pan and place on a cooling rack.
Buttery Knot Rolls
12 Rhodes Texas Rolls, thawed but still cold
Butter, melted

Roll each Texas roll into a 9-inch rope. Brush each rope with melted butter and tie in a loose knot.



Place in a sprayed muffin tin. Cover with sprayed plastic wrap and let rise until double in size.



Remove wrap and bake at 350°F 12-15 minutes or until golden brown. Remove from pan and place on a cooling rack.
Cranberry Orange Sweet Rolls
8 Rhodes Texas™ Rolls or 12 Rhodes™ Dinner Rolls, thawed
3/4 cup orange marmalade
1/2 cup dried cranberries
1 cup powdered sugar
1 tablespoon grated orange peel
3 tablespoons orange juice

Combine rolls and roll into a 12×18-inch rectangle.



Spread evenly with orange marmalade, then sprinkle with craisins.



Roll up jelly-roll style, starting with a long side. Cut into 12 slices. Place cut side down in sprayed muffin cups.



Cover with sprayed plastic wrap and let rise until double in size.



Remove wrap and bake at 350°F 15-20 minutes or until golden brown. Remove from pans immediately and place on cooling racks.



Combine powdered sugar, orange peel and orange juice and mix well. Drizzle over warm rolls.

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