I love to bake from scratch, but I also love a good shortcut. Rhodes dough is the perfect, delicious shortcut. I have been making monkey bread for our Christmas breakfast for years because it is easy and bakes while we open presents. So, when I saw those bags of frozen dough on sale after Thanksgiving I decided to try other recipes — my family and I are happy I did. I have a sweet and a savory recipe for you, plus easy donuts (I will never attempt to make homemade again). Enjoy! 

Gooey caramel rolls

12 Rhodes rolls, thawed, but still cold

3/4 cup brown sugar

1/2 cup whipping cream

1/4 cup chopped pecans

In a sauce pan, combine brown sugar and cream. Heat until sugar dissolves. Pour into a 9x13-inch baking pan, sprayed well with nonstick spray. Sprinkle pecans over top of caramel. Cut rolls in half and place on top of caramel and pecans. Cover with sprayed plastic wrap.  

Let rolls rise until doubled in size. Remove wrap and bake at 350 degrees for 15-20 minutes. Remove from oven and immediately invert onto a serving plate.

Cheddar onion pull-apart bread

24 Rhodes rolls, thawed but still cold

1/2 cup finely chopped onion

2 tablespoons butter

1/4 cup butter

1 envelope dry onion soup mix

1 1/2 cups grated sharp cheddar cheese

In a small saucepan, sauté onions in 2 tablespoons of butter until onions are clear. Add 1/4 cup butter and onion soup mix. Spray bundt pan generously with nonstick cooking spray. Cut rolls in half and dip in soup mixture. Layer in bundt pan, alternating with cheddar cheese. Continue dipping and layering until all rolls are in the bundt pan. Cover with sprayed plastic wrap.

Let rise until double in size or until rolls reach the top of the pan. Do not let over rise. Remove plastic wrap and bake at 350 degrees 30-35 minutes or until golden brown. Cover with foil the last five minutes of baking. Remove from pan and immediately invert onto plate.

Easy donuts

24 Rhodes Yeast Texas Rolls, thawed, 

but still cold

Vegetable oil, for frying

Sugar, to coat, or glaze (recipe below)

Put both pointer fingers through the center of each roll and stretch to form a large hole. Place donuts on sprayed baking sheet. Cover with sprayed plastic wrap. Let double in size, about two hours.

Pour oil 2 inches deep into a small sauce pan and heat to medium heat, about 375 degrees. Fry donuts on each side until golden brown, about 15 seconds on each side. Remove and place on paper towel.

For the glaze, stir 1/2 cup water and 4 cups powdered sugar in a small bowl. Using a fork, drop donuts into glaze and coat on both sides, place on wax paper. 

For sugared donuts, place 1 cup of sugar in a small mixing bowl and toss sugar over donut to coat.