Pennant Honey Wheat Bread Dinner Roll

Dinner Roll

Preparation instruction: 1. Weigh and measure frozen dough pieces for bake-off testing. 2. Arrange dough on the appropriate pan, cover and thaw according to QUICK or SLOW method as indicated below: QUICK METHOD: Hold covered pans at room temperature until dough reaches internal temp of 55-60 degree F. SLOW METHOD: Hold covered pans in 35-39 deg. F retarder for 8-12 hours. Remove from retarder and hold at room temperature until dough reaches internal temperature of 50-55 deg. F. 3. Preheat oven and proof box for 30-60 min. prior to testing. (See charts below for settings.) 4. Place thawed dough in proofer and proof until rolls roughly double in size and retain a slight impression when pressed using the time below as a guideline: PROOFER SETTINGS: Humidity: 80-90% Temperature: 95-105 deg. F Proof Time: 30-50 min. 5. Place in oven and bake according to the conditions below. OVEN PARAMETERS: Oven Type: Rack, Reel or Deck. Oven Temp: 370-390 deg. F Bake Time: 12-18 min. or until crust is desired golden brown color. 6. Allow 30 min. to cool before evaluating

Ships Frozen in our Proprietary Boxes

Frozen products are carefully packed with dry ice. Some frozen shipments may be held until the following Monday. Please place product in freezer immediately upon arrival