For busy moms: Rhodes marks 50 years of 'homemade' without the hassle

Kids can assemble it in a Bundt pan the night before, cover it with plastic wrap that's been sprayed with nonstick cooking spray and refrigerate it. The dough will rise slightly overnight. In the morning, set it on the counter and let it rise to the top of the pan, then bake for a sweet and simple breakfast.

"A lot of consumers put it together while the dough is frozen and leave it out to rise overnight," said Petersen. "But I've done it, and it rises too much. But you could put it in the fridge overnight, then next morning it wouldn't take long to finish rising."

Rhodes Monkey Bread uses the same concept, but it's even easier because you use frozen cinnamon roll dough and caramel ice cream topping. And if Mom prefers savory over sweet, try Bacon Cheese Nibbles. The recipe can be streamlined even further by using precooked, crumbled bacon.

And if you're really pressed for time, you can use the company's new AnyTime! Pull-Aparts, in either "sticky bun" or "garlic butter" flavors. There's no rising time, and they bake in their own aluminum pan.

The second most-requested Rhodes recipe is for breadsticks crusted with Parmesan cheese. "They're just fabulous. As many years as I've worked here, that's still my family's favorite," said Petersen.

Some tips for making the breadsticks: It's easiest to work with the dough if it's thawed, but cold. Just roll the dough into a rope. If the ropes spring back a little, let them sit a minute and then restretch slightly, said Petersen.

The breadsticks are a great accompaniment for soup or chili. Or kids could make their own bread bowls for the soup, a touch impressive enough that no one will care if it's just Campbell's du jour. Add a green salad (from a bag if necessary) and a vase of flowers to make it a meal for Mom.

Another easy option: Kids can form the dough into a pizza crust and get creative with different toppings, from barbecue sauce and chopped chicken to banana cream.

When using the dough, the most important thing is to start with good product, said Petersen. "Make sure they're not stuck together or have ice crystals in them. Check the date on the package."

Also, let the dough rise until it's doubled in size before baking. Some cooks try to hurry the process by zapping it in the microwave. But excess heat kills the yeast, and after just a few minutes the dough becomes hard little balls. Rhodes has come up with a two-stage microwave thawing chart. You microwave them in a sealed bag on high for 15-120 seconds, depending on how many rolls you're thawing. Then you turn the bag over, redistribute the rolls and zap again for 20-60 seconds.

If the dough is left uncovered at room temperature, the air will dry it out. The Rhodes folks recommend spraying plastic wrap with nonstick cooking spray and then covering the rolls with it.