Rhodes White Texas Frozen Rolls Dough

Rhodes White Texas Frozen Rolls Dough

Rhodes

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Details

Recipe: Buttery Breadsticks.

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 Chloride), Ascorbic Acid, Enzyme (Added for Improved Baking).

Directions

For best results, make sure dough is frozen solid and not stuck together. Choose a pan: 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 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 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 ovens slightly longer): 1. Coat pan with non-stick cooking spray. Place frozen dough in pan. Do not cover. Preheat oven to 200F, then turn oven off. Boil 1 or 2 quarts of water in a shallow pan and place pan of water 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. Leave dough in oven and set to 350F. 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. Convection oven: lower baking temperature to 325F. Bake rolls 10-15 minutes. Easy, traditional, 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" 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. *Speed method may make rolls less smooth on top. Flavor is unaffected. Best appearance is achieved using regular method. Keep frozen until ready to prepare. Storage (after baking): Baked rolls may be kept in the refrigerator for up to 4 days. Reheat roll in microwave for 15 second on high or bake for 3 minutes at 350F.

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