I’ve been using Rhodes frozen bread dough and rolls for years now. I like to make Indian Fry Bread (we call them scones in Utah) with the bread dough and my all time favorite breakfast is Citrus-Cream Cheese Pull-Apart Rolls a Cooking Light recipe that uses frozen roll dough.
So when Rhodes contacted me and asked me to try their new Warm-N-Serv rolls I was happy to give them a try. I received a box that contained the Warm-N-Serv Multi-Grain Rolls, Buttery Dinner Rolls, Sticky Buns, and Garlic Butter Rolls.
The rolls are very convenient, light and fluffy, and it’s always nice to have a fresh, hot from the oven roll with dinner. They are a bit smaller than many rolls, but only 80 calories each.
For Sunday morning breakfast I warmed up the sticky buns and made some orange pull-aparts with the buttery dinner rolls. Rhodes published a recipe for lemon pull-aparts in my local paper, but since I didn’t have a lemon I substitute an orange.
The sticky buns and pull-aparts were a big hit and the four of us gobbled up all 18 of the rolls in one sitting. Although the pull-aparts weren’t as amazing as my favorite Citrus-Cream Cheese Pull-Apart Rolls, they were delicious and best of all ready in 20 minutes instead of the hours it takes for my favorite. I would definitely make these rolls again.
- 1 tablespoon butter, melted
- 1/4 cup sugar
- 1 orange rind, grated
- 1/2 tablespoon butter, melted
- 3/4 cup powdered sugar
- 2 tablespoons fresh orange juice
- Remove rolls from pan and brush bottom and sides with butter. Place back in pan and brush top with butter. In a bowl, combine sugar and orange rind and sprinkle over top of rolls. Bake at 350°F 15 minutes. Remove from pan and place on cooling rack. Combine glaze ingredients and drizzle over rolls while still warm.
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