Yeast dinner rolls

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Rhodes Yeast Dinner Rolls - 36 CTUnbleached Enriched White Flour (Wheat Flour, Malted Barley Flour, Niacin, Ferrous Sulfate or Reduced iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Yeast, Granulated Sugar, Soybean Oil and/or Canola Oil, Salt, Malt Sodium Stearoyl Lactylate, Yeast Nutrients (Calcium Sulfate, Ammonium Chloride), Ascorbic Acid, Enzyme (Added for Improved Baking).Keep frozen. Look inside! For best results, make sure dough is frozen solid and not stuck together. Keep frozen until ready to prepare. Regular method 3 to 5 hours: 1. Choose a pan: 9 x 13 baking pan, 20 pull-apart rolls. 8 baking pan, 9 pull-apart rolls. Muffin tin, 2 rolls per cup. 2. Spray pan with cooking spray. Place frozen rolls in pan, and cover with plastic wrap sprayed with cooking spray to keep it from sticking to rolls while rising. 3. Let rise 3 to 5 hours, until rolls double in size. Actual time depends on temperature of your kitchen. Carefully remove plastic wrap. 4. Preheat oven to 350 degrees. Bake 15-20 minutes, until golden brown. 5. Remove rolls from pan at once and place on wire rack to cool. Brush tops with melted butter or margarine, if desired. OR. Speed method* 1 1/2 hours: Gas ovens slightly longer. 1. Choose a pan: 9 x 13 baking pan, 20 pull-apart rolls. 8 baking pan, 9 pull-apart rolls. Muffin tin, 2 rolls per cup. 2. Spray pan with cooking spray. Place frozen rolls in pan. Do not cover. Preheat oven to 200 degrees F, then turn oven off. Boil 1 or 2 quarts water. Pourwater into shallow pan placed on lowest oven rack. 3. Place rolls in oven. Let rise about 1 hour, until double in size. Watch closely so rolls do not rise too high. Remove pan of water. 4. Leave in oven and set to 350 degrees. Bake 15-20 minutes, until golden brown. 5. Remove rolls from pan at once and place on wire rack to cool. Brush tops with melted butter or margarine, if desired. *Speed method may make rolls less smooth on top. Flavor is unaffected. Best appearance is achieved using the regular method. Convection oven: lower baking temperature to 325 degrees F. Bake rolls 10-15 minutes. Storage (after baking) : baked rolls may be kept in the refrigerator for up to 4 days. Reheat roll in microwave for 15 seconds on high or bake for 3 minutes at 350 degrees F. How to make easy shaped rolls: Thaw rolls until soft but still cold. Spray pan with non-stick cooking spray. Shape dough as desired. Parkerhouse: flatten roll with palm of hand. Spread center with butter and fold in half. Place about 2 apart in pan. Double roll: place 2 rolls in each cup of a muffin tin. Cloverleaf roll: cut rolls in half. Roll each piece into a ball and place 3 balls in each cup of a muffin tin. Cover all rolls loosely with plastic with plastic wrap sprayed with cooking spray and allow to rise until double in size. Bake as directed, or until golden brown. Rhodes Yeast Dinner Rolls. Bio Checked;. Non genetically engineered Verified;. No high fructose corn syrup. Non GMO. No preservatives. No trans fat. Bake N serv. 36 rolls. Product sold by weight. Net wt 3 lbs (1362g).

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