RHODES BREAD DOUGH ROLLS RECIPES

Steps:

• Preheat oven to 375 degrees F.
• Put 2 cups of flour in a mixing bowl. Add yeast, gluten and salt. Mix well.
• In a microwave-safe bowl, combine milk, sugar, butter and melt in the microwave for 3 minutes or until butter is almost melted.
• Stir until butter and sugar are dissolved.
• Add eggs to milk mixture. Pour into flour mixture and mix well.
• Allow mixture to sit for 10 minutes.
• Add the rest of the flour, 1 cup at a time, until dough clings to hook and almost cleans the sides. Touch dough lightly. Add more flour if dough sticks to the fingers.
• Knead for 3 to 4 minutes. The dough should be soft, smooth, elastic, wet, and not sticky. Scrape down sides of bowl, oil the top, and cover with plastic wrap.
• Allow to rise to double in a warm, draft-free place or in the oven with the pan of hot tap water underneath for 30 minutes.
• Divide dough into 2 piles. Shape into balls and cover with plastic wrap. Allow dough to rest for 5 minutes.
• Spray baking sheet with cooking spray.
• Shape the dough into smaller balls, and place on the greased baking sheet.
• Cover with plastic wrap, allow to rise for 20 to 30 minutes.
• Bake for 12 to 14 minutes or until golden brown.
• Transfer to a wire rack, and let cool. Serve and enjoy!

Steps:

• Roll out your dough in a rectangle to 1/4 inch thickness.
• Spread your soft butter across the entire surface of the dough.
• Then spread brown sugar over the butter.
• Sprinkle cinnamon on everything.
• Sprinkle the instant pudding all over your rolls.
• Add nuts (optional).
• Roll your dough up into a log, sealing the edges with a bit of butter.
• Slice your rolls about 1 inch thick and place in a greased pan.
• Cover the pan and let rise until double in size.
• Bake for about 20 minutes or until golden brown
• Let cool for a couple minutes, take off the pan and flip over on to a platter. Scrape any caramel from the pan and top the roll.