INGREDIENTS FOR U.S MARKET: WHOLE WHEAT FLOUR, WATER, WHEAT GLUTEN, ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), FLAXSEED, SUNFLOWER SEEDS, SESAME SEEDS, CONTAINS LESS THAN 2% OF THE FOLLOWING: RYE FLOUR, CRACKED WHEAT, SALT, OLIVE POMACE OIL, MALTED BARLEY FLOUR, WHEAT BRAN, RYE MEAL, POPPY SEEDS, HONEY, MALTED BARLEY FLAKES, CRACKED BARLEY, CRACKED RYE, YEAST, YELLOW CORN GRITS, EXTRA VIRGIN OLIVE OIL, MILLET, WHOLE GRAIN TRITICALE, SPICES, ASCORBIC ACID.
Step One: Always store rolls in the freezer. Bake the rolls while still frozen. (Do not thaw) Step Two: Preheat oven to 350°F (180°C). (Convection Oven bake at 325°F (160°C)). Step Three: Remove rolls from case and place on screens or paper-lined pans. Place pan on baking rack. Step Four: Place rack into oven and bake at 350°F (180°C) for 4-8 minutes Step Five: Rest 15-20 minutes before serving to assure center is thawed.
