8 Weeks of Easy Family Dinners E-Cookbook!
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Frozen Rhodes rolls make the easiest dinner rolls! There’s no kneading or mixing, just a few hours of rise time. The rolls are buttery, soft, and fluffy, and a real lifesaver when you want fresh rolls without any hassle.
Dinner rolls can often be an afterthought, and this frozen dinner rolls recipe is designed to change that! Let these Rhodes rolls shine like the star that they are! Serve them with your favorite Crockpot Chili recipe, Slow Cooker Chicken Stew, or Thanksgiving dinner.
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I have been making these deliciously addictive Rhodes dinner rolls for years – there are my holiday go-to bread side dish and the whole family loves them so much I usually have to make a double batch just for the 5 of us.
They start with Rhodes frozen dinner rolls, making it super easy for just about anyone! It really doesn’t get easier than this amazing skillet bread.
Rhodes rolls are my frozen rolls of choice. The dough is frozen before baking, so all you need to do is let them rise and smother them with butter and seasonings. Once baked they are tender and fluffy and have a great flavor, even without all the yummy upgrades I give them.
I use my cast iron skillet to get the bottom of the rolls nice and crispy. Any oven-safe pan will work, but a cast iron just does the job so well.
Is there really anything better than fresh, hot rolls straight out of the oven? And the beautiful thing about cast iron is you can serve them right out of the pan!
Rhodes brand rolls are frozen yeast rolls that are frozen as balls of dough. They have taken care of all the hard work for you – no kneading, mixing or dividing required. They are great if you are a little nervous to work with yeast from scratch, but they taste like you slaved over them!
These rolls will take about 10-16 hours to thaw in the fridge. So you could place the pan in the fridge overnight, then let them rise for 1-2 on the counter before baking.
Use this method if you need to quickly thaw your rolls. Heat your oven to 200℉, then turn it off. While the oven is reheating, prepare the rolls in the pan and boil 2 quarts of water.
Cover the skillet of buttered frozen rolls with plastic wrap and place in the oven with the pan of boiling water. The hot water will keep the rolls from drying out. The rolls should double in size in 1-2 hours, then you can remove the plastic wrap and the pan of water. Heat the oven and bake as directed.
Punch the dough down and reshape the rolls, then let the rise again. They won’t take long since they are already thawed.
In order for the rolls to rise, they need to be sitting in a warm spot in your home. Here are a few tips if they’re taking a while.
These rolls are so soft and buttery that you don’t even have to serve them with extra butter! I love serving them straight out of the skillet for a more rustic touch.
If you’re not going to serve them right away, the bottoms could get a little too crispy if left in the skillet so you might want to pull them apart and keep them wrapped in a towel in a bread basket. Add a bread warmer to keep them nice and toasty.
The rolls themselves are perfect as is with just a little butter, but we upgrade them with garlic, rosemary and some flaky salt for an incredible flavor. Here are a few additional seasoning ideas:
Do not refrigerate. The bread will dry out if refrigerated, so just leave the leftover rolls in a resealable plastic bag on the counter or in your bread box. They will stay fresh for a couple of days.
Freezing: Cool completely, then wrap the baked rolls in plastic wrap, then in foil, and place in a resealable plastic freezer bag. Remove from wrapping and thaw before reheating.
Reheating: To warm them, you can heat in the microwave for 10-12 seconds, or in the oven, wrapped in foil.