Sunday, March 28, 2010

Frozen Bread Dough

This week we made cinnamon rolls from frozen bread dough. (Rhodes bread dough) I learned to become a fan of frozen from Grandma Kern and others. We always had it baked fresh at the cabin. I learned it was pracically indestructible. It was punched down multiple times. Somtimes it would burst the seams of of the plastic bag it was sold in while waitng it's use in the fridge. At any rate, it always tasted delicious. When people would ask our daughter-in-law, Emily, for the secret to her delicious creations, She would say, "It is an old family recipe."
I have borrowed her reply and unabashedly use frozen bread regularly from "an old family recipe".

Easy Cinnamon Rolls

Thaw 1 loaf of frozen bread dough and roll out to a rectangle about 12"x 18" or 24". Spread rolled out dough with melted butter or margarine. Sprinkle with white sugar, cinnamon, raisins and walnuts as desired. Roll dough and fillings in a long roll. ( the 18-24" side making the length of the roll). Cut into individual rolls with a sharp knife or string. Place on greased cookie sheet. Set aside and let rise until fluffy and light rolls are formed. (If you desire, you can squish down each roll with the heel of your hand. It will still rise.) Bake raised rolls in a 350 degree oven until done. (About 10 min. or less) Frost baked rolls with a simple glaze made of powdered sugar, a few Tablespoons of milk and vanilla or your choice of flavorings like almond, butter or maple.
I have used Rhodes frozen bread dough for a number of things such as scones, Parker House rolls, or Sticky Buns. Emily R. Kern even made calzones for us once. They were delicious.

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