Hot Rolls

2 cups Milk
2 tbsp Yeast
2 Eggs
½ cup Wesson oil
½ cup Sugar
2 tsp Salt
7 cups Flour

Combine and let raise 2 times. Roll, cut and put on cookie sheet. Bake at 375-400 until golden.

Ruth Hammer


White Bread

2 tbsp Dry yeast (use heaping tbsp)
¾ cup Warm water

Combine and let stand to dissolve.


2/3 cup Powdered milk
5 cups Hot tap water
2/3 cup Shortening
2/3 cup Sugar or honey
2 tbsp Salt

Add 3 cups flour, use mixer. Add yeast mixture and 4 cups flour. Mix with mixer ten minutes. Add remaining flour, about 6 cups. Turn onto floured board and knead. Place in greased bowl, cover and let rise. Divide into 5 loaves. Roll each loaf with rolling pin to remove air bubbles. Shape, place in greased loaf pan. Let raise, covered. Bake at 350 for 40 minutes. Remove from pans and cool on wire rack.

To make whole wheat bread, use 1/3 whole wheat flour, add at first.

Ruth Hammer


Corn Muffins

1½ cups Sifted flour
2 tbsp Sugar
¾ cup Corn meal
1 cup Milk
2½ tsp Baking powder
¾ tsp Salt
2 Eggs (well beaten)
4 tbsp Melted butter

Combine and sift dry ingredients. Add moisture.

Bake in greased muffin tin at 350 until a toothpick stuck in the middle comes out clean.

Karen Hammer


Strawberry Bread & Spread

2 cups Sugar
1¼ cups Vegetable oil
4 Eggs
1 tsp Salt
1 tsp Cinnamon
1 tsp Baking soda
1 cup Chopped nuts
2 pkg (10 oz.) Frozen strawberries, thawed
3 cups Flour

Reserve ½ cup strawberry juice for spread.

Pour in 2 greased, floured loaf pans. Bake at 350 for 40-60 minutes.


½ cup Strawberry juice
1 pkg (8 oz.) Cream cheese

Process to spreading consistency.

(Raspberries are good, too.)

Karen Hammer


Butterscotch Bubble Loaf

24 Rhodes White Dinner Rolls, thawed and halved
½ box Butterscotch pudding mix, non-instant
½ cup Pecans
½ cup Brown sugar
½ cup Butter or margarine

Thaw rolls until soft (about 2 hours at room temperature). Spray bundt pan with non-stick cooking spray. Cut dinner rolls in half and dip in dry pudding mix. Arrange rolls in pan, alternately arranging and sprinkling pecans. Sprinkle remaining pudding mix over the top. Combine brown sugar and butter; heat together until butter is melted and a syrup is formed. (Microwave about 1½ minutes.) Pour syrup over rolls. Cover with plastic wrap that has been sprayed with non-stick cooking spray. Let rise until double in size or even with top of bundt pan. Carefully remove wrap. Bake at 350 F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate.


French Toast Bundt

24 Rhodes Dinner Rolls, thawed but still cold
3 Egg whites
1/3 cup Hazelnut Coffee Creamer (liquid)
6 tbsp Butter, melted
¼ tsp Nutmeg
¼ tsp Ginger
2 tbsp Sugar
½ tbsp Cinnamon
½ tbsp Vanilla Extract
½ cup Maple Syrup
Powdered Sugar

Cut rolls in half forming 48 pieces. Mix all other ingredients together in a bowl except powdered sugar. Dip rolls in mixture and place evenly in bundt pan sprayed with non-stick cooking spray. Set remaining mixture aside. Cover with plastic wrap and let rolls rise to top of pan (about 4 hours). Remove wrap and bake at 350 F for 5 minutes. Open oven door and quickly pour remaining mix over rolls. Continue baking for 30 more minutes. Do not under bake. Remove pan immediately and invert onto serving platter. Wait 5 minutes. Sprinkle with powdered sugar and use additional maple syrup if desired. To serve, cut into slices.


Caramel Apple Breakfast Pie

1 pkg (12) Rhodes Cinnamon Rolls thawed, but still cold
1 Large Granny Smith apple, peeled and diced
¼ cup Brown Sugar
½ tsp Cinnamon
¼ cup Graham Cracker Crumbs
2 tbsp Chopped pecans
1 packet Cream Cheese Frosting (included with Cinnamon Rolls)
3 tbsp Caramel Ice Cream Topping

Cut each roll into four pieces and arrange in a 12-inch deep dish pizza pan sprayed with non-stick cooking spray. Cover loosely with sprayed plastic wrap and let rise 2 hours in a warm place. In a small bowl combine apple, brown sugar, cinnamon, crumbs and pecans. Remove wrap and sprinkle apple mixture over the risen dough. Bake at 350 F 20-25 minutes or until well browned. Combine one packet of cream cheese frosting with the caramel topping. Drizzle over top of apple pie.