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Ginger Bread Pudding
Makes nine servings

12 Warm-N-Serv Soft Yeast Rolls, thawed 2-1/2 cups milk 5 eggs 2/3 cup brown sugar 1/4 cup molasses 1 teaspoon ginger 1-1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon allspice 1 teaspoon vanilla Vanilla Sauce 1-1/2 cups sugar 3/4 cup unsalted butter, melted 14 ounces sweetened condensed milk 1 egg yolk 2 teaspoons vanilla

Cut rolls into 1-inch cubes. Place cubes on a baking sheet and bake at 350 degrees for 10 minutes. In a large bowl, combine remaining ingredients and mix well. Add roll cubes and toss until well combined. Let sit for 10-15 minutes. Spoon mixture into a sprayed 9-by- 9-inch baking pan. Bake at 350 for 45-60 minutes or until set in center. Serve with vanilla sauce. To make vanilla sauce: Place sugar, butter and condensed milk in a saucepan and stir until combined. Cook over medium heat until melted and creamy, being careful not to let bottom scorch. In a medium bowl, beat the egg. Add the cooked mixture a little at a time, to temper the egg and prevent it from cooking, mixing well. Stir in vanilla. All materials courtesy of Rhodes Bake-N-Serv. For more recipes, including instructions on how to shape Rhodes dough to add a fun or elegant touch to any meal, visit