Rhodes Yeast Dinner Rolls, 3 lbs, 36 Count Bag (Frozen)

Dinner Rolls, Bag 36 CT Bake n serv. No preservatives. No trans fat. Product sold by weight. Look inside for best results, make sure dough is frozen solid and not stuck together. Rhodes Bake-N-Serv: No-fault guarantee since 1958. No-fault Guarantee: If for any reason our product does not meet your expectations, write us call toll-free 1-800-876-7333. We will send you a coupon of equivalent value and make every effort to correct the problem in the future. Rhodes Customer Satisfaction: Questions about baking with Rhodes? Want to check on availability of our products in your area? Please call 1-800-876-7333 weekdays 8:00 to 5:00 (mountain time). RhodeBread.com. Keep frozen. Keep frozen until ready to prepare. 1. Choose a Pan: 9 x 13 inch baking pan (20 pull-apart rolls); 8 inch baking pan (9 pull-apart rolls); muffin tin (2 rolls per cup). Regular Method (3 to 5 Hours): 2. Coat pan with non-stick cooking spray. Place frozen rolls in pan, and cover with plastic wrap coated 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 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 (speed method may make rolls less smooth on top. Flavor is unaffected. Best appearance is achieved using the regular method) (1-1/2 hours gas ovens slightly longer): 2. Coat pan with non-stick cooking spray. Place frozen rolls in pan. Do not cover. Preheat oven to 200 degrees F, then turn oven off. Boil 1 to 2 quarts water. Pour water into shallow pan placed on lowest rack. 3. Place rolls in oven. Let rise about 1 hour, until double in size. Watch closely so rolls do not rise too high. 4. Leave in oven and set to 350 degrees 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. 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 inches 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 sprayed plastic wrap and allow to rise until double in size. Bake as directed, or until golden brown. 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. 36 rolls [3 lb (1362 g)] Box 25487 Salt Lake City, UT 84125 800-876-7333 Rhodes International, Inc.

• Dinner Rolls
• Bake n serv. No preservatives. No trans fat. Product sold by weight. Look inside for best results, make sure dough is frozen solid and not stuck together. Rhodes Bake-N-Serv: No-fault guarantee since 1958. No-fault Guarantee: If for any reason our product does not meet your expectations, write us call toll-free 1-800-876-7333. We will send you a coupon of equivalent value and make every effort to correct the problem in the future. Rhodes Customer Satisfaction: Questions about baking with Rhodes? Want to check on availability of our products in your area? Please call 1-800-876-7333 weekdays 8:00 to 5:00 (mountain time). RhodeBread.com

 

Specifications

 

Features

No trans fat, Bake And serve, Traditional homemade quality, No preservatives, Kosher

Grain Type

Barley, Wheat

Bread & Bun Type

Bread Roll

Texture

Fluffy

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Directions

 

Instructions

Directions Keep frozen until ready to prepare1. 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.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 a wire rack to cool. Brush tops with melted butter or margarine, if desired. Directions Keep frozen until ready to prepare1. 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.Speed method* (1½ hours, gas ovens slightly longer)2. Spray pan with cooking spray. Place frozen rolls in pan. Do not cover. Preheat oven to 200°F, then turn oven off. Boil 1 or 2 quarts water. Pour water 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°F. Bake 15–20 minutes, until golden brown.5. Remove rolls from pan at once and place on a 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.

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Ingredients

 

Ingredients

Unbleached Enriched White Flour (Wheat Flour, Malted Barley Flour, Niacin, Ferrous Sulfate or Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Brown Sugar, Soybean and/or Canola Oil, Salt, Milk, Sodium Stearoyl Lactylate, Yeast Nutrients (Calcium Sulfate, Ammonium Chloride), Ascorbic Acid, Enzyme [Added for Improved Baking].