It's a rare day for me to buy, let alone heartily recommend, a commercial food product. But since discovering these small multi-grain rolls from Rhodes, I'm hooked! Look for them in the freezer section, yes, they're Bake and Serve rolls! (Please know, this is NOT a sponsored post.)
It was a lucky break, checking the frozen seafood section for lobster tails. Nope, no lobster tails, no hoped-for affordable lobster.
But right next door was a shelf of Rhodes frozen breads. My mother used to swear by Rhodes frozen bread loaves – a coup given that Mom was one of the world’s best bread bakers.
What caught my eye, however, was a tray of nine small multi-grain rolls. I walked through my mental gauntlet.
Price? Check. The price was right, $2.29, just $.25 a roll.
Ingredient list? Check. It starts off with stone-ground whole wheat flour and unbleached white flour. Sugar is the fourth ingredient (and the rolls do have a certain sweetness), but that’s followed by sunflower seeds, flax seeds and millet.
Reasonable calories? Check.
Convenience? Triple Check. Just throw the tray of still-frozen rolls into a hot oven. Twenty minutes later? Done. Hot rolls for dinner.
Taste? Could frozen rolls taste good? I have to say, I think the taste and texture are excellent. There’s that slightly nutty edge that comes with whole-grain bread.
Sold! I’ve bought the rolls three times now and plan to keep a tray or two in the freezer all the time. They were a huge hit at my book club last week, stuffed with egg salad for three-bite but still-hearty sandwiches.
How to print a Kitchen Parade recipe. Never miss a recipe! If you like this recipe, sign up for a free e-mail subscription. If you like Kitchen Parade, you're sure to like my food blog about vegetable recipes, too, A Veggie Venture. Follow Kitchen Parade on Facebook! MINI EGG SALAD SANDWICHES with
RHODES MULTI-GRAIN ROLLS
Time to table: 30 minutes
Makes 9 small but substantial sandwiches
- 1 tray Rhodes Multi-Grain Rolls or another small roll
-
EGG SALAD
- 2 hard-cooked eggs (how to make Perfect Hard-Cooked Eggs every time)
- 2 tablespoons low-fat mayonnaise
- 1 tablespoon sweet relish, liquid drained off
- 1 teaspoon good mustard
- 2 tablespoons grated Swiss or mozzarella cheese
- Salt & pepper to taste
- Lettuce leaves, washed and patted dry
ROLLS Bake the rolls according to package instructions. Let cool, then slice in half and separate the individual rolls.
EGG SALAD Meanwhile, with a fork, mash the egg salad ingredients.
SANDWICHES Spread a spoonful of the egg salad mixture onto the bottom half of a roll, top with lettuce, then close with the top half of the roll.
ALANNA’s TIPS These sandwiches can be made ahead of time. Just cover and refrigerate. I was surprised that even two days later, the leftover sandwiches were still quite fresh. So long as the sandwiches can be kept chilled, they’d be great for picnics, road trips, etc. For planning purposes, allow about one cooked egg for two people.
My Disclosure PromiseRhodes Multi-Grain Rolls
Aren't they pretty? I love how you can actually see the sunflower seeds and flax seeds!
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