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Unbleached Enriched White Flour (wheat Flour, Malted Barley Flour, Niacin, Ferrous Sulfate Or Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Yeast, Sugar, Soybean And/or Canola Oil, Salt, Malt, Sodium Stearoyl Lactylate, Yeast Nutrients (calcium Sulfate, Ammonium Chloride), Ascorbic Acid, Enzyme (added For Improved Baking).

Preparation Directions: Choose a pan & style of roll. 6 Double Rolls: 6 count muffin tin; 2 rolls per cup. 12 Cloverleaf Rolls: 12 count muffin tin; 12 Cloverleaf Rolls: 12 count muffin tin. 20 Pull-Apart Rolls: 9 inch x 13 inch baking pan. 24 Pull-Apart Rolls: 11 inch x 17 inch baking sheet; 24 rolls evenly spaced. Conventional Method (3 to 5 hours): 1. Placed frozen dough in pan coated with cooking spray. Cover with plastic wrap coated in cooking spray to prevent sticking. 2. Let rise at room temperature until dough doubles in size (3 - 5 hours). Note: Actual time depends on temperature of kitchen. Baking Directions: Conventional Oven: 1. Remove plastic wrap. 2. Baked rolls in preheated 350 degrees F oven 15 -20 minutes or until top is golden brown. 3. Remove from pan immediately, place on cooling rack. 4. Brush with melted butter, if desired. Convection Oven: 1. 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. Keep frozen.