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Texas Rolls

Irresistibly tasty, Rhodes Bake-n-Serv™ Texas Rolls will have your family begging for more. These rolls are 30% larger than our White Dinner Rolls. Also, these rolls are great for recipes, including sandwich buns or even a mini pizza crust. White Texas Rolls are available in a 24-count package.

Baking rolls successfully


Pull-apart style rolls

Place in a sprayed baking pan about 1/2 inch apart and cover with sprayed plastic wrap

Thaw 1-2 hours

Rise until double in size

Bake 15-20 minutes


Individual style rolls

Place in a sprayed baking pan at least 2 inches apart and cover with sprayed plastic wrap

Thaw 1-2 hours

Rise until double in size

Bake 15-20 minutes


How many rolls in a pan?


Thawing tips

  1. Rolls can be thawed overnight in the refrigerator (8-12 hours).
  2. Rolls can be microwave thawed. Place 6 rolls on a plate sprayed with non-stick cooking spray.
  3. Microwave on high for 25 seconds. Turn rolls over, rotate plate 1/4 turn and microwave on high for an additional 25 seconds.


Rising tips

  1. The optimal temperature for the rolls and bread to rise is around 80-90 degrees F
  2. If your rolls should rise too much, you may take the dough out of the pan, punch it down, reshape it, and place it back in the pan to rise again.


Baking tips

  1. When using a glass pan, lower the temperature 25 degrees F.
  2. When using a convection oven, lower the temperature 25 degrees F.

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 chloride), ascorbic acid, enzyme (added 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. This product was
produced on a line that is dedicated solely to non-dairy items.
Nutrition Facts
Serving Size 1 roll (57g)
Servings Per loaf
Serving Per Package 24
Amount Per Serving Roll
Calories 150
Calories from Fat 25

% Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 210mg 9%
Total Carbohydrate 28g 9%
Dietary Fiber less than 1g 4%
Sugars 3g
Protein 4g
Vitamin A 0%
Vitamin C 0%
Calcium 2%
Iron 10%
Folic Acid 11%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Keep Frozen Until Ready to Bake

Recommended Baking Pans
9” x 13” Baking Pan- 12 pull-apart rolls
8” Baking Pan- 6 pull-apart rolls
Muffin Tin- 1 roll per cup

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 takes 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- 1 roll per cup
2. 8” Baking Pan- 6 pull-apart rolls
3. 9” x 13” Baking Pan- 12 pull-apart rolls

*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°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°F.