Sweet Suppertime

heavy on the butter and sugar...

Copycat Rhodes Rolls: Soft, Fluffy, and Freezer-Friendly!

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If you’ve ever enjoyed the warm, buttery goodness of Rhodes rolls, you’ll love this easy copycat recipe that captures all that deliciousness right in your own kitchen. These homemade rolls are a staple at my house, I make them at least three times a week for my kids lunches. They’re not only simple to make but also freezer-friendly, allowing you to enjoy fresh-baked rolls anytime you want. Let’s dive into this recipe that’s sure to become a family favorite!

Why You’ll Love These Rolls

  1. Soft and Fluffy: With the perfect balance of ingredients, these rolls are incredibly soft and fluffy, just like the Rhodes originals.
  2. Customizable: You can add your favorite herbs or cheeses to personalize your rolls.
  3. Freezer-Friendly: Shape the rolls, freeze them, and bake them fresh whenever you crave them!

The Recipe

Ingredients

  • ½ cup warm water
  • 2 ¼ teaspoons instant yeast
  • 2 tablespoons sugar
  • 1 cup warm milk
  • ¼ cup butter
  • 1 teaspoon salt
  • 3 ½ to 4 cups flour

Instructions

  1. Proof the Yeast: In a mixing bowl, combine the warm water, yeast, and sugar. Let this mixture sit for about 5 minutes until it becomes bubbly and frothy.
  2. Prepare the Milk and Butter: In a microwave-safe container, warm the milk for 30-60 seconds. Slice the butter and add it to the warm milk, allowing it to soften and melt.
  3. Mix the Dough: To the yeast mixture, add 3 ½ cups of flour. Start mixing, then pour in the warm milk and melted butter. Add the salt and continue kneading.
  4. Adjust Flour as Needed: Gradually add the remaining ½ cup of flour until the dough is just slightly sticky. You may not need the entire amount, so keep an eye on the consistency.
  5. Knead the Dough: Knead the dough for about 4-6 minutes on medium speed until it is smooth and elastic.
  6. First Rise: Cover the dough and let it rise in a warm place for about 30 minutes, or until it doubles in size.
  7. Shape the Rolls: Punch down the risen dough and divide it into 12 equal pieces. Shape each piece into a roll and place them on a greased 13×9 baking pan. Cover the rolls with plastic wrap or a clean kitchen towel.
  8. Second Rise: Allow the rolls to rise for another 30-45 minutes, or until they double in size.
  9. Bake: Preheat your oven to 350°F (175°C). Bake the rolls for 18-20 minutes, or until they are golden brown on top.

Freezing Instructions

If you’d like to save some rolls for later, here’s how to freeze them:

  1. After shaping: Place the rolls on a greased baking pan and cover them tightly with plastic wrap.
  2. Freeze: Once frozen, you can transfer the rolls to a freezer bag for longer storage.
  3. To Bake from Frozen: When you’re ready to enjoy them, take the frozen rolls and place them on a greased 13×9 baking pan. Let them rise for 4-6 hours or until doubled in size. Then, bake as directed.

Tips for Success

  • Warmth is Key: Ensure your water and milk are warm but not too hot, as high temperatures can kill the yeast.
  • Don’t Rush the Rises: Giving your dough time to rise is crucial for achieving fluffy rolls.
  • Experiment with Flavors: Feel free to add herbs like rosemary or garlic powder for an extra layer of flavor!

Whether you bake them fresh for dinner or prepare them in advance to pop in the oven later, you’ll love how simple and delicious homemade rolls can be. So gather your ingredients and start baking—your kitchen (and your taste buds) will thank you! Enjoy!

Pizza Crust #1–Thick, Chewy and Freezable

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homemade pizza dough, freezable pizza dough If you are anything like me you have been on the hunt for a pizza crust that is worthy of it’s toppings.  I’ve tried so many recipes over the years.  Pizza becomes very personal.  Are you a thin crust person?  Are you a deep dish person?  Do you like a crust that you bake halfway before topping? Let me tell you what I love about this crust and then you can decide if you match me in pizza personality.  If you do you will want to make pizza dough.  If you don’t you still have the number of your favorite pizza place via magnet on your refrigerator right?

There are two pizza crust recipes that I love at the current time. Today we will talk about pizza crust #1.   This is NOT a dough that you cook partially before topping it.  For me those types of dough’s never seem to bond with all the toppings. I’m in to bonding.  This dough has a great texture and is appropriately chewy.  It is easy to make and make ahead if you want.  You have a choice after the first rise…make a pizza or freeze the dough for a week.    Let’s make pizza dough #1… Start with 2 1/4 teaspoons of dry yeast sprinkled over 1 1/4 cups of warm water.  Keep your water around 110°.  Add 1/2 teaspoon of sugar to the yeast and water to feed the yeast and get it nice and bubbly.

Yeast Set it aside in a warm spot in your kitchen for 5-8 minutes. When the yeast has had a chance to activate, add 1 Tablespoon olive oil, 2 cups of all-purpose flour and 1/2 teaspoon salt. homemade pizza dough Mix.  If you are doing this by hand use a sturdy wooden spoon and get it all nicely incorporated before adding the last bit of flour.  Those of us using a stand mixer–well turn it on and let it do all the work for about a minute.  Now it’s time to add the remaining flour.  If you are working by hand sprinkle one cup of the remaining flour over the dough, reserving the last quarter cup, if needed, to diminish the tackiness of the dough.  Using your hands, turn the dough onto itself until all the flour has fully incorporated.  Turn the dough out on to a floured surface and continue to knead the dough for 8-10 minutes or until you feel the dough become smooth and elastic.  You will most likely need to add that last quarter cup of flour just a little at a time.  If you are working with a stand mixer, add one cup of flour and allow the mixer to run at medium speed for about 6 minutes adding the last quarter cup of flour just a bit at a time as the mixer runs.  The test of this dough is that if your hands are moving with the dough it doesn’t really stick to you like this–

kneaded dough However, when you stop working for a minute it does this–

homemade pizza dough Lightly coat a bowl with olive oil or cooking spray.  Place the dough in the bowl and turn to coat with oil.  Cover and allow to rise for about one hour or until it has doubled.   Deflate the dough.

Now you are ready to either make pizza or freeze the dough.  Today I decided to freeze the dough.  Spray a freezer safe bag with cooking spray and place the dough in the bag.  Remove all the air that you can, seal the bag and pop it in the freezer. homemade pizza dough This dough will make one large 15 inch pizza crust.  When you are ready to thaw the dough just leave it in the refrigerator overnight.  Often when I thaw my dough I find that it decided to raise a bit more.  Bonus!  This means I can make a smaller personal pizza with the extra dough.

If you are going to use the dough right away, simply shape the dough, top it and bake it until the edges are golden brown and your  sauce and toppings have melted to your desired gooeyness.  This usually takes a 450° oven about 15 minutes.

***cooking a pizza on a pre-heated pizza stone will always give you better results.

***no matter how tempted you are to load your pizza with heavy delicious things…remember that dough does need to cook (and in some cases transfer to the oven on a peel)

***add delicate things like basil leaves or spinach during the last couple of minutes of baking.

Pizza Crust #1 Thick Crust
 
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This crust raises so nicely and provides a thick and chewy crust... use it right away or freeze it for later use.
Author:
Serves: 1 Pizza Crust
Ingredients
  • 2¼ teaspoons dry yeast
  • 1¼ cups warm water
  • ½ teaspoon sugar
  • 3¼ cups all-purpose flour
  • ½ teaspoon salt
  • 1 Tablespoon olive oil
Instructions
  1. In the bowl of your stand mixer, or a large bowl you can use for kneading, sprinkle yeast and sugar over the top of the warm water for proofing. Keep the temperature of your water around 110°.
  2. Let this stand for 5-8 minutes or until it is nice and bubbly.
  3. Add olive oil.
  4. Add flour and salt.
  5. Mix with a wooden spoon to combine or mix on low in your stand mixture until flour is well incorporated.
  6. Add remaining cup of flour.
  7. Mix.
  8. At this point if you are working by hand, turn the dough out and knead for about 10 minutes. If you are working with a stand mixer mix for 6-8 minutes.
  9. As you are working the dough by hand or mixing in the mixer, sprinkle the remaining quarter cup of flour, testing the dough. The dough will be a bit sticky.
  10. Put the dough in a lightly greased bowl, turning to coat.
  11. Cover and allow to rise in a warm spot for about an hour or until the dough has doubled in size.
  12. Deflate and shape or deflate and freeze.
  13. Top and bake at 450° for about 15 minutes
  14. **to freeze place deflated dough in a freezer bag that has been coated with cooking spray. Remove air from the bag, seal and freeze.***to thaw place the dough in the freezer overnight.