• Line a 9x13" dish with Reynold's nonstick foil. Or for taller bread, we like to use an 8x11".
  Reynold's Wrap Nonstick Foil
• Allow for the dough to thaw in a foil lined pan covered with greased plastic wrap. If you are going to cut them, this is the point to do halves or quarters. Quarters are better when feeding a crowd.
  24 Frozen Rhodes Rolls
• In a small dish, melt butter.
  ⅓ Cup Butter
• In another small dish, combine the sugar and zest the 3 oranges.
  ¾ Cup Sugar, 3 Zested Oranges
• Drizzle a little butter in the bottom of the pan and sprinkle with a little sugar. Add the bread balls in one layer. Drizzle a little butter and sugar again. Finish with your final bread, butter and sugar.
• Sprinkle the dough all over with the craisins. Cover with plastic wrap and refrigerate overnight, or let rise in a warm spot for about an hour, or until doubled in size. If you truly let it rise they will get big like rolls, but in a hurry it's ok to move forward even if they haven't doubled. I use the proof setting on my oven to go faster.
  ⅓ Cup Craisins
• Remove the rolls from the fridge to sit on the counter if you started them overnight while the oven heats to 350 degrees.
• Bake at 350* for 25-30 minutes or until cooked through. I like to tent mine with more Nonstick foil the last 10 minutes.
• Meanwhile, prepare the glaze.
• Remove the bread from the oven and allow to sit for 5 minutes. Drizzle with glaze and enjoy!

Glaze

• Mix powdered sugar, orange juice, zest of 1 large orange, and extracts together until smooth. Drizzle all over the hot rolls so it melts into them.
  1 ½ Cups Powdered Sugar, 3 Tablespoons Fresh Orange Juice, 1 ½ teaspoons Orange Zest, ½ teaspoon Almond Extract, ¼ teaspoon Vanilla Extract