Malt isn’t just for the 50’s diners and old-fashioned soda fountains. It’s the star of this Bundt! A chocolate malt Bundt is dressy enough for dessert—and breakfast! Heidi VanValkenburg, with Rhodes Bake N Serv, shares the recipe and technique. You’ll use Rhodes White Dinner Rolls, thawed to room temperature. Incorporating the malt mix into the Bundt and the topping gives it a decadent depth of flavor!