Cracked Wheat Rolls
White Dinner Rolls
Texas White Rolls
Cinnamon Rolls
Giant Cinnamon Rolls
Orange Rolls
Whole Wheat Texas Rolls
Multi-Grain Rolls
Traditional Yeast Rolls; just thaw, let rise, and bake.
Whole Wheat Texas Rolls
Large sized whole wheat dinner rolls packaged 24 rolls per bag. Thaw, let rise, then bake preparation.
Nutrition
Instructions
Ingredients
Recipes FAQ
Regular Method
4 to 6 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 4 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 350°F. 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.
Storage (after baking): BAKED ROLLS may be kept in the refrigerator for up to 4 days. Reheat rolls in microwave for 15 seconds on high or bake for 3 minutes at 350°F.
Convection Oven: Lower baking temperature to 325°F. Bake rolls 15-20 minutes.
Recommended Baking Pans
1. Muffin Tin- 1 roll per cup
2. 8” Baking Pan- 6 pull-apart rolls
3. 9” x 13” Baking Pan- 12 pull-apart rolls
4 to 6 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 4 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 350°F. 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.
Storage (after baking): BAKED ROLLS may be kept in the refrigerator for up to 4 days. Reheat rolls in microwave for 15 seconds on high or bake for 3 minutes at 350°F.
Convection Oven: Lower baking temperature to 325°F. Bake rolls 15-20 minutes.
Recommended Baking Pans
1. Muffin Tin- 1 roll per cup
2. 8” Baking Pan- 6 pull-apart rolls
3. 9” x 13” Baking Pan- 12 pull-apart rolls
Stone ground whole wheat flour, water, high fructose corn syrup, yeast, vital wheat gluten, canola and/or soybean oil, salt, sodium stearoyl lactylate, yeast nutrients (calcium sulfate, ammonium chloride), ascorbic acid, enzyme (for improved baking)
CONTAINS: WHEAT, SOY
Individuals with food allergies:
This product is manufactured in a facility that processes foods containing wheat, milk, soy, and seeds. Rhodes does not use any tree nuts, peanuts, meat, fish, or shellfish.
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CONTAINS: WHEAT, SOY
Individuals with food allergies:
This product is manufactured in a facility that processes foods containing wheat, milk, soy, and seeds. Rhodes does not use any tree nuts, peanuts, meat, fish, or shellfish.
