RECIPES & PHOTOS COURTESY RHODES BAKE-N-SERV
Think about the holidays and, chances are, there’s food somewhere in the picture. And with the food, another season of gifting and entertaining is about to begin.
Baking has always played a prominent role in the festivities. Whether you display, serve or give food this holiday—beautiful, classic bundt creations are certain to be everyone’s favorite.
Part of the fun is in the pan. Bundt molds come in many delightful styles, but all share a traditional hole in the center. You can find shapes styled after cathedrals or trees or simple variations of favorite soft rounds. And, a great shortcut to capturing the essence of warm-baked holiday moments is to use readily available frozen dough as your base ingredient. The rest is as easy as . . . well . . . as these bundt recipes.
Those who love the fruity tang of the season will crave the orange cranberry recipe bundt that’s practically to die for. Chocolate lovers take note—we’ve got you covered with a decadent, chocolate stuffed sticky bundt. Heavenly! On the savory side, this buttery, sausage and herb filled bundt will just hit the spot. And you may notice that they all make great gift bundts, as well.
The magic happens when you tip these beauties out of their pans. The sleek, elegant shapes are ready for a quick glaze or frosting coat. So, when you make out your holiday grocery list include some of these ordinary ingredients that can be transformed into extraordinary seasonal bundts.
Cranberry Orange Pull-Apart
INGREDIENTS
12 Rhodes™ Orange Rolls or 24 Rhodes™ Dinner Rolls* thawed but still cold
3.4-oz package non-instant vanilla pudding
1/4 cup dried cranberries
1 orange rind, grated
1/2 cup butter or margarine, melted
cream cheese frosting, included with rolls
DIRECTIONS
Cut rolls in half and roll in dry
pudding mix. Arrange, alternately with cranberries and orange rind, in a large sprayed bundt pan. Sprinkle remaining pudding over rolls. Pour melted butter over top. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 30-35 minutes. Cover with foil last 15 minutes of baking. Immediately invert onto a serving platter. Cool slightly and drizzle with cream cheese frosting.
*If using dinner rolls, add 1/4 cup sugar to pudding and follow recipe above.
For frosting, mix 1 cup powdered sugar, 1 tablespoon melted butter and 2 tablespoons fresh orange juice.
Zesty Sausage Bundt
INGREDIENTS
18 Rhodes™ Dinner Rolls, thawed but still cold
1/2 cup butter or margarine, melted
1/4 cup fresh thyme, finely chopped
1/4 cup fresh rosemary, finely chopped
1/4 cup fresh parsley, finely chopped
1 cup grated Parmesan cheese
1 pound sausage, cooked, crumbled, drained
DIRECTIONS
Flatten each roll into a 4-inch circle. Place butter in a shallow bowl. Combine herbs and cheese and place in a shallow bowl. Coat each dough circle with butter and then with herb/cheese mixture. Arrange 6 dough circles evenly in a large sprayed bundt pan, to cover the bottom. Circles will overlap. Sprinkle half the cooked sausage over dough. Repeat with 6 more dough circles and the remaining sausage. Add last 6 dough circles to the top to cover sausage. Cover with plastic wrap and let rise until almost doubled. Remove wrap and bake at 350°F 35-40 minutes. Cover with foil last 10 minutes of baking. Remove from oven and invert immediately onto serving platter.
Chocolate Stuffed Sticky Bundt
INGREDIENTS
24 Rhodes™ Dinner Rolls, thawed but still cold
1 1/2 cups milk chocolate chips
1/2 cup granulated sugar
1 tablespoon cocoa
1 teaspoon ground cinnamon
1/2 cup chopped pecans or toffee bits
1/2 cup butter or margarine, melted
1/2 cup packed brown sugar
DIRECTIONS
Cut rolls in half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. In a bowl, mix granulated sugar, cocoa and cinnamon. Dip each roll half in sugar mixture until well coated. Place in a large sprayed bundt pan. Sprinkle any remaining sugar mixture and pecans or toffee bits over rolls. Stir together butter and brown sugar in a small, microwave safe bowl. Microwave 30 seconds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.
For more recipes and information about Rhodes’ products visit www.rhodesbread.com
