SIMPLY BUTTER AND EGG DINNER ROLL DOUGH
Soft, rich dinner roll made with real butter and eggs for a creamier color and smoother texture. Proof-and-bake format.
Limited only by your imagination
1. REMOVE DESIRED AMOUNT OF FROZEN DOUGH PIECES FROM CASE AND PLACE ON PAPER LINED SHEET PAN, 6 X 4 OR 10 X 6. 2. PLACE PANNED ROLLS INTO RETARDER OR REFRIGERATE AND THAW OVERNIGHT. 3. REMOVE FROM RETARDER OR REFRIGERATOR, EGG WASH AND ALLOW TO STAND AT ROOM TEMPERATURE FOR APPROXIMATELY 15 MINUTES. 4. PLACE IN PROOF BOX (85% HUMIDITY, 90F (32C)) UNTIL ROLLS DOUBLE IN SIZE. 5. PLACE PROOFED ROLLS INTO 400F (205C) DECK OVEN (325F (160C) CONVECTION OVEN). BAKE 15 – 20 MINUTES, OR UNTIL TOPS AND BOTTOMS ARE GOLDEN BROWN. 6. REMOVE FROM OVEN AND COOL.
INGREDIENTS FOR U.S MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), SKIM MILK, EGGS, YEAST, WATER, SUGAR, BUTTER (CREAM (FROM MILK), SALT), CONTAINS LESS THAN 2% OF THE FOLLOWING: SALT, SOY LECITHIN, POTASSIUM CHLORIDE, ENZYMES, ASCORBIC ACID, PAPRIKA OLEORESIN, TURMERIC OLEORESIN.