Bridgford White Bakery Yeast Roll Dough, Layer Pack 6725

Bridgford White Bakery Yeast Roll Dough provides an opportunity for the operator to bake their own fresh rolls. Each roll is perfectly formed, ready for proofing and baking.
 
Preparation instruction: Remove desired number of frozen rolls from product case. (One layer of 60 rolls will fill a standard 18 x 26 baking sheet pan.) Gently separate the individual rolls and arrange evenly on a greased sheet pan. The space between rolls should be about 1 inch. Brush any excess flour from rolls at this time. Brush dough with melted butter or margarine or spray with vegetable oil pan release. Allow rolls to rise in a proofer or a warm, draft free area for approximately 1.5 hours or until they are at least 3 times their original size. (Raising may be accelerated by placing pre panned rolls in a retarder or cooler overnight [about 40 degrees], pans must be well covered with plastic to prevent dehydration of the rolls.) Bake in a preheated 375 degree oven for 12 to 14 minutes or until done. (Convection oven, 325 degrees for 10 to 12 minutes.) To maintain a soft crust, brush with melted butter or margarine while still hot. Turn out onto a cooling rack immediately and cool for 5 minutes before serving.

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