Traditional Multi-Grain Rolls
Traditional White Dinner Rolls - 36 count
Traditional Texas White Rolls
Traditional Cracked Wheat Rolls
Traditional Whole Wheat Texas Rolls
Traditional Cinnamon Rolls - 12 Count
Traditional Giant Cinnamon Rolls
Traditional Orange Rolls
Traditional White Bread - 5 Pack
Traditional Whole Wheat Bread - 3 Pack
Traditional Pizza Dough
Traditional Sweet Dough
Warm-N-Serv Crusty Rolls
Warm-N-Serv Soft Dinner Rolls
Warm-N-Serv Whole Wheat Rolls
Warm-N-Serv Sourdough Rolls
Warm-N-Serv Buttery Dinner Rolls
Warm-N-Serv Multi-Grain Rolls
Warm-N-Serv Garlic Butter Rolls
Warm-N-Serv Sticky Buns
AnyTime! Caramel Rolls Pan
AnyTime! Orange Rolls Pan
AnyTime! Cinnamon Rolls -6 Count Pan
Orange Rolls
Cinnamon Rolls 
Traditional Yeast Rolls; just thaw, let rise, and bake.
Traditional Sweet Dough
Sweet dough loaves available in three loaves per bag. Traditional thaw, let rise, then bake preparation. Used for making sweet items like fruit filled braids, sweet rolls, and doughnuts.
Nutrition Instructions Ingredients Recipes FAQ
Rhodes Sweet Dough is a versatile product that can be used in many of your favorite recipes.
Thawing Dough
Let dough thaw (covered with plastic wrap coated with cooking spray to keep it from sticking to dough) for 2 to 4 hours, or overnight in the refrigerator. Actual time depends on the temperature of your kitchen. Remove from refrigerator 20 to 30 minutes before you are ready to shape dough. Carefully remove the plastic wrap.
Baking Bread In A Loaf Pan
1. Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.
2. Let dough rise for 4 to 7 hours, until dough is 1” above pan. Actual time depends on the temperature of your kitchen.
3. Carefully remove the plastic wrap. Preheat the oven to 350°F. Bake bread 20-25 minutes, until golden brown.
4. Remove the bread from pan at once and place on a wire rack to cool. Brush the top with melted butter or margarine, if desired. Place bread on its side for easier slicing.
Thawing Dough
Let dough thaw (covered with plastic wrap coated with cooking spray to keep it from sticking to dough) for 2 to 4 hours, or overnight in the refrigerator. Actual time depends on the temperature of your kitchen. Remove from refrigerator 20 to 30 minutes before you are ready to shape dough. Carefully remove the plastic wrap.
Baking Bread In A Loaf Pan
1. Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.
2. Let dough rise for 4 to 7 hours, until dough is 1” above pan. Actual time depends on the temperature of your kitchen.
3. Carefully remove the plastic wrap. Preheat the oven to 350°F. Bake bread 20-25 minutes, until golden brown.
4. Remove the bread from pan at once and place on a wire rack to cool. Brush the top with melted butter or margarine, if desired. Place bread on its side for easier slicing.
Unbleached Enriched White Flour (wheat flour, niacin, Ferrous Sulfate or reeuced iron, Thiamin mononitrate, Riboflavin, Folic Acid), Water, high fructose corn syrup, Yeast, Soybean Oil and/or Canola Oil, Monoglycerides, salt, soy flour, Malt, Sodium Stearoyl Lactylate, Yeast Nutrients (Calcium Sulfate, Ammonium Chloride), Ascorbic Acid, Enzyme (added for improved baking).
CONTAINS: WHEAT, SOY
Individuals with food allergies:
This product is manufactured in a facility that processes food containing wheat, milk, soy, and seeds. Rhodes does not use any tree nuts, peanuts, meat, fish or shellfish.
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CONTAINS: WHEAT, SOY
Individuals with food allergies:
This product is manufactured in a facility that processes food containing wheat, milk, soy, and seeds. Rhodes does not use any tree nuts, peanuts, meat, fish or shellfish.
