Traditional White Dinner Rolls - 36 count

Nutrition

Traditional White Dinner Rolls - 36 count

Traditional White Dinner Rolls - 36 count
Description:

1.3 oz. rolls in 12, 36, and 72 count bags. Just bake or make parkerhouse rolls, butter flake rolls and butterscotch pull-aparts, etc.

Ingredients:

Unbleached Enriched White Flour (Wheat Flour, Niacin, Ferrous Sulfate or Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, High Fructose Corn Syrup, Soybean Oil and/or canola oil, Yeast, Salt , Malt, Sodium Stearoyl Lactylate, Yeast Nutrients, (Calcium Sulfate, Ammonium Cholride), Ascorbic Acid, Enzyme (added for improved baking).

CONTAINS: WHEAT, SOY

Individuals with food allergies:
This product is manufactured in a facility that processes food containing wheat, milk, soy, and seeds. Rhodes does not use any tree nuts, peanuts, meat, fish or shellfish.

Instructions:

Regular Method
3 to 5 hours
1. Coat a pan with non-stick cooking spray. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.
2. Let rolls rise for 3 to 5 hours, until double in size. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.
3. Preheat the oven to 350F. Bake rolls 15-20 minutes, until golden brown.
4. Remove the rolls from pan at once and place on a wire rack to cool. Brush tops with melted butter or margarine, if desired.

Speed Method *
1 1/2 hours (gas oven slightly longer)
1. Coat a pan with non-stick cooking spray. Place frozen dough in pan. Do not cover. Preheat oven to 200°F, then turn oven off. Boil 1 or 2 quarts of water in a shallow pan and place on lower rack in oven.
2. Place rolls on upper rack in oven. Let dough rise about 1 hour, until double in size. Watch closely so dough does not rise too high. Remove pan of water.
3. Leave dough in the oven and set to 350°F Bake 15-20 minutes, until golden brown.
4. Remove the rolls from pan at once and place on a wire rack to cool. Brush tops with melted butter or margarine, if desired.

Recommended Baking Pans
1. Muffin Tin- 2 rolls per cup
2. 8” Baking Pan- 9 pull-apart rolls
3. 9” x 13” Baking Pan 20 pull-apart rolls

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°F.

*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. Bake rolls 10-15 minutes.