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Rhodes: A semi-homemade tradition

All the talk of canning and preserves on the site this week, obviously I had to make something to go along with it…002

Nothing says homemade like the smell of freshly baked bread wafting through the house. Mmmm. Crispy crust. Soft, warm interior. Slathered with butter, jam, honey…Any way you slice it, homemade bread is divine.

In the early 20th century, homemakers baked bread daily. Today, busy moms across the country rush from one thing to the next, devoid of the time it takes to bake a daily loaf or two…Rhodes to the rescue!

Last week I had the opportunity to visit Rhodes Bake-N-Serv demonstration kitchen in Salt Lake City, where I met Heidi.

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Heidi is a true home ec heroine. She taught us everything from how to properly defrost the frozen dough (overnight in the refrigerator) to how to shape bread bowls and Kaiser rolls. And, check out these fun bread sculptures…

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Now I’ve loved Rhodes forever, I’ve been using their frozen loafs to make bread each week (really this is cheaper than purchasing a sliced loaf at the store). Having learned a bit more about the company, I love them even more.

Did you know that the company has a no fault guarantee? If you are not satisfied with their product they will replace it, regardless the issue. Ummm, yeah. That means, if you accidentally bake the plastic wrap onto the rolls? Yep, call them. They will take care of you.

After filling us full of fun ideas, Heidi invited us over into the kitchen where we tried, well, we tried just about everything in sight.

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My favorite dish of the evening, is something of a family tradition. At the test kitchens Heidi called it Butterscotch Bubble Loaf (photo below, left side), but it’s a little bit of Christmas morning to me. 034

Butterscotch Bubble Loaf Recipe
24 Rhodes rolls, thawed but still cold
½ small box non instant butterscotch pudding mix
½ cup chopped pecans
½ cup butter or margarine
½ cup brown sugar

Spray bundt pan with non-stick spray. Cut cold rolls in half and roll in dry pudding mix. Arrange in pan alternately with pecans. Sprinkle remaining pudding mix over top. Combine brown sugar and butter; heat together until butter is melted and a syrup is formed. Stir well. Pour syrup over rolls. Cover with sprayed plastic wrap.

Let rise until double in size or even with top of bundt pan. Remove wrap and bake at 350 for 30-35 minutes. Cover with foil the last 15 minutes of baking. Do not underbake. Immediately after baking, invert onto a serving platter.

The wonderful people at Rhodes sent us home with some product (I took this home to share with the kids), the Fresh Ideas with Frozen Dough cookbook, an apron and a coupon for more product from the grocery store.

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Rhodes products are distributed all over the United States. For a carrier near you, check out their product locator.

What a great event! Rhodes really went out of their way to make sure we had a good time and on top of that, I was able to hang out with some other wonderful bloggers too! Special thanks to Dianna for inviting me to attend!

*Rhodes rolls was very gracious and I was happy for the opportunity to visit their test kitchen, however I was under no obligation to review their products or write about this event. All thoughts expressed reflect my true opinions of both the product and the event.

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7 Responses to " Rhodes: A semi-homemade tradition "

  1. Kari @ Ucreate says:

    HUGE Rhodes dough fan here! What a fun event!

  2. Whatever Dee-Dee wants says:

    i am so glad you could come!

  3. Living the Scream says:

    I think i am going to make that recipe a Christmas tradition in my house as well! So good!

  4. Kathy D says:

    Great pictures!

  5. Steph says:

    Your photos turned out lovely my friend. And now I want bread. Especially bread in the shape of a frog.

    It was so fun hanging out with you that night… or any night for that matter.

  6. lisa says:

    Yum! I love their cin rolls and orange rolls. The bubble-loaf reminds me of monkey-bread that my mom makes. :)

  7. [...] Spray counter lightly with non-stick cooking spray. Flatten rolls into a 5-6 inch circles. Place on baking sheets. Prick several times with a fork. Pre-bake at 350 F for 8-10 minutes, until firm. Remove from oven and top with pizza sauce, grated cheese and decorate as desired. Bake an additional 5 minutes until cheese is melted. *GIVEAWAY Want to make your own monster pizza, or another equally fantastic bread-based recipe? The folks over at Rhodes have agreed to provide one of my lucky readers with the gift pack they provided each of the bloggers who attended this event! [...]

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