Ingredients: Unbleached Enriched White Flour (Wheat Flour, Malted Barley Flour, Niacin, Ferrous Sulfate or Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Brown Sugar, Soybean and/or Canola Oil, Salt, Milk, Sodium Stearoyl Lactylate, Yeast Nutrients (Calcium Sulfate, Ammonium Chloride), Ascorbic Acid, Enzyme [Added for Improved Baking].

Ingredients: Unbleached Enriched White Flour (Wheat Flour, Malted Barley Flour, Niacin, Ferrous Sulfate or Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Brown Sugar, Soybean and/or Canola Oil, Salt, Milk, Sodium Stearoyl Lactylate, Yeast Nutrients (Calcium Sulfate, Ammonium Chloride), Ascorbic Acid, Enzyme [Added for Improved Baking].

Directions for use: Keep frozen until ready to prepare. For best results, make sure dough is frozen and not stuck together. Do not eat raw dough. Baking Directions: 9 inch x 13 inch baking pan: 20 pull-apart rolls, spaced 1-2 inches apart, 11 inch x 17 inch baking sheet: 12 individual rolls, spaced 2-3 inches. 1. Prep: Spray pan with cooking spray. Place frozen rolls evenly on pan and cover with plastic wrap sprayed with cooking spray to keep from sticking to rolls while rising. 2. Rise: Let rise 3 to 5 hours, until rolls double in size. Actual time depends on temperature of your kitchen. Do not over proof. Rolls will continue to rise while baking. 3. Bake: Preheat oven to 350 degrees F. Carefully remove plastic wrap. Bake 15-20 minutes, until golden brown. 4. Cool: Remove rolls from pan at once and place on a wire rack to cool. Brush tops with melted butter if desired. Refrigerator Thaw (8-16 hours): Prepare rolls as directed in step 1, then thaw in refrigerator for at least 8 hours. Rolls may need to continue to rise at room temperature for 1 to 2 hours if not double in size. Continue to step 3 for baking. Conventional Oven: Lower baking temperature to 325 degrees F. Bake rolls 10-15 minutes. Reheat: Microwave for 15 seconds or wrap in foil and bake for 5-7 minutes at 350 degrees F. Dough should be frozen and separate. Keep dough frozen. Storage recommendation: Keep dough frozen.

Directions for use: Keep frozen until ready to prepare. For best results, make sure dough is frozen and not stuck together. Do not eat raw dough. Baking Directions: 9 inch x 13 inch baking pan: 20 pull-apart rolls, spaced 1-2 inches apart, 11 inch x 17 inch baking sheet: 12 individual rolls, spaced 2-3 inches. 1. Prep: Spray pan with cooking spray. Place frozen rolls evenly on pan and cover with plastic wrap sprayed with cooking spray to keep from sticking to rolls while rising. 2. Rise: Let rise 3 to 5 hours, until rolls double in size. Actual time depends on temperature of your kitchen. Do not over proof. Rolls will continue to rise while baking. 3. Bake: Preheat oven to 350 degrees F. Carefully remove plastic wrap. Bake 15-20 minutes, until golden brown. 4. Cool: Remove rolls from pan at once and place on a wire rack to cool. Brush tops with melted butter if desired. Refrigerator Thaw (8-16 hours): Prepare rolls as directed in step 1, then thaw in refrigerator for at least 8 hours. Rolls may need to continue to rise at room temperature for 1 to 2 hours if not double in size. Continue to step 3 for baking. Conventional Oven: Lower baking temperature to 325 degrees F. Bake rolls 10-15 minutes. Reheat: Microwave for 15 seconds or wrap in foil and bake for 5-7 minutes at 350 degrees F. Dough should be frozen and separate. Keep dough frozen. Storage recommendation: Keep dough frozen.