Rhodes Rolls sponsored this post. I only write about products I genuinely love and, as usual, all opinions are my own.
There was a restaurant my family used to frequent when I was a kid for a Friday night fish fry or special occasion. Hands down my favorite part about going there was the dinner rolls.
They were soft and fluffy. The top was slightly crisp and brown but the inside would melt in my mouth. I would even grab a few extras off the salad bar to stuff in my box of leftovers so I could gorge on them at home. After tasting Rhodes Rolls, I am convinced that restaurant must be using this product because they taste exactly the same! They’re soft, fluffy, and deliciously sweet. It’s kind of a dream come true.
I often make my own bread (with the exception of sandwich bread, with three kids we go through a LOT of sandwich bread) but occasionally I’ll allow myself one convenience item to make a meal easier. For instance if I’m making pesto pizza, I’ll either make the pizza dough and buy the pesto or the other way around. Its one way to stay sane while still trying to feed my family real food.
Rhodes Rolls made making these cheesy cranberry stuffed rolls super easy. They just sit out to thaw, then get a quick stuffing with camembert cheese and cranberry sauce. One more rise while the oven heats up, and they bake up soft and brown in no time. I also love that Rhodes makes their rolls in Wisconsin, and I think you can taste all that midwest love and kindness (and small town favorite restaurant) in each and every roll.
I wanted to create this recipe with Thanksgiving leftovers in mind. Not everyone is a huge cranberry sauce fan (I’m looking at you, husband), so you might have some extras hanging around after the big day. This is a great way to use up those little bits of leftovers with some new excitement. You could also make them for your big Thanksgiving meal as a fun way to combine holiday staples.
My cranberry hating husband declared these taste just like donuts but without the stomach ache. My kids called them the best snack ever. I ate three straight out of the oven and only stopped because it felt indecent to eat four rolls in less than five minutes. We then served leftovers for breakfast because they really are one of the best things ever.
Whatever your use for these rolls you definitely have to try them. If you don’t have any leftover cranberry sauce you can easily make your own by tossing 12 ounces of fresh cranberries with ¼ cup maple syrup and ¼ cup water, then spreading in a lightly greased 8×8 pan and roasting at 400ºF for 25 minutes. I didn’t include the recipe below because you really just need a tiny bit of it.
And we didn’t even talk about the cheese? Cheeeeese.
Cheesy Cranberry Stuffed Rolls
- 16 Rhodes Dinner Rolls
- 8 teaspoons cranberry sauce
- 4 ounces camembert cheese,, cut into 16 small squares
- Place rolls on a lightly greased baking sheet a few inches apart and cover with plastic wrap. Place in a warm spot to thaw and rise for 2-3 hours. Working one roll at a time, pick it up in the palm of your hand and make a little pocket in the middle. Spoon in ½ teaspoon cranberry sauce and one cube of cheese. Pinch together the dough to cover the filling and place seam side down back on the baking sheet. Repeat with the remaining rolls. Cover the rolls again with plastic wrap and set in a warm place to rise for 30-60 minutes or until puffy and almost doubled in size.
- Preheat the oven to 350ºF. Bake rolls 15-20 minutes. Allow to cool slightly before removing from the baking sheet.
Rhodes Rolls sponsored this post. All opinions are my own.