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Yeast Texas Rolls

Irresistibly tasty, Rhodes Bake-n-Serv™ Yeast Texas Rolls will have your family begging for more. These rolls are 50% larger than our White Dinner Rolls. Also, these rolls are great for recipes, including sandwich buns or even a mini pizza crust. Yeast 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)


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 prepare

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

1. Choose a pan
Regular Method - 3 to 5 hours

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˚F. 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˚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.

How to make easy shaped rolls
Thaw rolls until soft but still cold. Spray pan with 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: Cut rolls in half and place 2 halves in each
cup of a muffin tin.

Cloverleaf Roll: Cut rolls in thirds. Roll each piece into a ball and place 3 balls in each cup of a muffin tin.

COVER ALL ROLLS loosely with sprayed plastic wrap and allow to rise until double in size. Bake as directed, or until golden brown.