INGREDIENTS FOR U.S. MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), CAULIFLOWER, YEAST, WATER, BUTTER (CREAM (FROM MILK), SALT), CONTAINS LESS THAN 2% OF THE FOLLOWING: SOYBEAN OIL, WHEAT GLUTEN, SALT, HONEY, WHEAT STARCH, NATURAL FLAVOR, GUAR GUM, SOY LECITHIN, ENZYME (CONTAINS WHEAT), ASCORBIC ACID.
1. PLACE ON PAPER LINED SHEET PAN 4 X 6. 2. PLACE PANNED ROLLS INTO RETARDER AND RETARD OVERNIGHT OR 12-18 HOURS. 3. REMOVE FROM RETARDER AND ALLOW TO STAND AT ROOM TEMPERATURE FOR APPROXIMATELY 15 MINUTES. 4. PLACE IN PROOF BOX (85% HUMIDITY, 90°F (32°C)) FOR 40-60 MINUTES OR UNTIL ROLLS DOUBLE IN SIZE. 5. PLACE PROOFED ROLLS INTO A 375°F (190°C) RACK OVEN. BAKE 15 - 20 MINUTES (WITH 5 SECONDS STEAM), OR UNTIL TOPS AND BOTTOMS ARE GOLDEN BROWN. 6. REMOVE FROM OVEN AND COOL.