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
11″ x 17″ Baking Sheet 35 pull-apart rolls

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.

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.

INGREDIENTS: Unbleached enriched white flour (wheat flour, malted barley flour, niacin, ferrous sulfate or reduced iron, thiamin mononitrate, riboflavin, folic acid), water, yeast, granulated sugar, soybean oil and/or canola oil, salt, malt, sodium stearoyl lactylate, yeast nutrients (calcium sulfate, ammonium chloride), ascorbic acid, enzyme (added for improved baking).

CONTAINS: WHEAT.

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.

Questions about baking with Rhodes? Check out our tips, contact us or call 1-800-876-7333 weekdays 8:00 to 5:00 (Mountain Time).