INGREDIENTS FOR U.S MARKET: ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, YEAST, SUGAR, SOYBEAN OIL, CONTAINS LESS THAN 2% OF THE FOLLOWING: SALT, WHEAT GLUTEN, POTATO FLOUR, SOY LECITHIN, ENZYME, ASCORBIC ACID.
1. REMOVE FROZEN DOUGH PIECES FROM CASE AND PLACE ON PAPER LINED SHEET PAN. (8 X 3 OR 4 X 6). COVER WITH PLASTIC. 2. PLACE PANNED ROLLS INTO RETARDER AND DEFROST OVERNIGHT. 3. REMOVE FROM RETARDER AND ALLOW TO STAND AT ROOM TEMPERATURE FOR APPROXIMATELY 15 MINUTES. 4. PLACE IN PROOF BOX (95°F (35°C) / 85% RELATIVE HUMIDITY) UNTIL ROLLS DOUBLE IN SIZE. 5. PLACE PROOFED ROLLS INTO A 400°F (205°C) OVEN OR 325°F (160°C) CONVECTION OVEN. 6. BAKE 15 - 20 MINUTES OR UNTIL TOPS AND BOTTOMS ARE GOLDEN BROWN. 7. REMOVE FROM OVEN AND COOL.