I got a really NICE surprise at my door yesterday!
It was because of that gift, that I decided to make these.
Oh Baby . . .
I couldn’t think of anything that I had ordered on line,
I just opened the box, and this is what I found.
. . . along with a sweet letter,
thanking me for posting about Rhodes rolls on this crazy blog thing.
Well . . . that made my Day!
RHODES ROLLS I LOVE YOU
This is actually the 2nd package that they have sent me, and I’m very very grateful indeed. This is one of the yummy recipes that Rhodes has come up with lately, and so I thought it only fitting . . . to put it to the test. Oh they passed! Come on in to my kitchen, and we’ll make them together.
Begin my thawing 12 Texas Size Rhodes rolls to room temperature
You will need some soft butter, Lemon Zest, Brown Sugar and chopped pecans.
You could use Almonds, Hazelnuts, or any ‘ol nut you like.
Form those 12 balls into one large ball
Spray your work surface with some non stick cooking spray.
Grab a tape measure and roll that dough . . .
It takes a bit of time!
Roll . . . Roll . . . Roll
24×9 inches or close enough!
Lightly mark dough into 3 equal parts.
Like so . . .
Begin in the center, and Butter it generously.
I used a bit extra butter than it calls for.
I also mixed the Lemon Zest with my butter.
Sprinkle that buttered section with half of the Brown Sugar and Pecans
I also used a bit extra Brown Sugar!
Lift gently and fold . . .
Butter that top section, and sprinkle with Brown Sugar and Pecans.
Now . . . fold the left side over and pinch all the edges together firmly.
Cut that big section into 4 equal parts
Cut each one in half . . . now you have 8.
Here comes the fun part!
If you aren’t using Parchment paper – lightly spray your baking sheets with a non stick spray.
Once you get them all situated on the baking sheet – spray some saran wrap with that spray.
Cover your delicious twists with that saran wrap – lightly.
Let raise until double.
Prepare your Lemon Glaze.
If you like, you could you an Orange instead, with orange zest.
or simply just make Vanilla glaze.
I usually Buck the system . . . but this time I followed directions.
Let’s take a peak . . . are they ready?
Bake in a preheated 350 degree oven – in the center of your oven.
(They don’t look it, but they are large!)
Baking Nicely . . . and OH they really smell good.
Make sure that before you take them from the oven, that the bottom is golden as well.
If the tops are nice and brown, but the bottoms are not . . .
Lower the rack until they are!
Oh . . . look!
Drizzle . . . say ooh, awe.
Try not to eat them all by yourself . . . restraint.
Happy Memorial Day Weekend everyone
LEMON PECAN TWISTS
12 Rhodes Texas size Dinner Rolls, thawed to room temperature
1/2 cup chopped pecans
1/3 cup brown sugar
1 tablespoon grated lemon peel
2 tablespoons butter, softened
1 cup powdered sugar
1 tablespoon butter, melted
4-5 teaspoons lemon juice
Spray counter lightly with non-stick cooking spray. Roll combined rolls into a 24×9-inch rectangle. Cover with plastic wrap and let rest 10-15 minutes. In a small bowl, combine pecans, brown sugar and lemon peel. Remove wrap from dough and brush middle third with half of the softened butter. Sprinkle buttered area with half of the brown sugar mixture. Fold one of the remaining dough thirds over filling. Brush folded dough with remaining butter. Sprinkle with remaining brown sugar mixture. Fold remaining dough third over filling. Pinch edges to seal. Cut into 8 equal strips (about 1-inch each). Hold each strip at both ends and twist in opposite directions 2 or 3 times. Place on a sprayed baking sheet. Cover with sprayed plastic wrap and let rise 30-45 minutes. Remove wrap and bake at 350°F 15 to 20 minutes, or until golden on top and bottom. Combine icing ingredients until smooth. Drizzle over twists.