ENRICHED UNBLEACHED WHEAT FLOUR (WHEAT FLOUR, NIACIN, IRON AS FERROUS SULFATE, THIAMINE MONONITRATE, ENZYME, RIBOFLAVIN, FOLIC ACID), WATER, HIGH FRUCTOSE CORN SYRUP, YEAST, SUGAR, SOYBEAN OIL, CONTAINS LESS THAN 2% OF THE FOLLOWING: EGGS, MALTODEXTRIN, SALT, CINNAMON, MONO AND DIGLYCERIDES, MODIFIED CORNSTARCH, SODIUM STEAROYL LACTYLATE, DATEM, RICE FLOUR, MOLASSES, CELLULOSE GEL, NATURAL AND ARTIFICIAL FLAVOR, COLORED WITH (CARAMEL COLOR, BETA CAROTENE), ASCORBIC ACID, CELLULOSE GUM, ENZYME.
1. Keep dough frozen at 0°F or below until ready to use. Remove frozen dough pieces and place 1" apart on parchment lined full sheet pans. Grease pan edges for clustered soft sided sweet rolls. Place 2" apart for individual rolls: Full sheet panning chart INDIVIDUAL 3 X 5 CLUSTERED 5 X 8. 3. Cover the individual pans with oiled plastic or cover full pan rack with a plastic pan rack cover to prevent product from drying out. 4. Place product in retarder 40°F and defrost overnight or at room temperature 45 - 60 minutes. 5. Optional: remove doughs that have been in the retarder overnight and warm to room temperature 30 - 45 minutes. Remove plastic cover. 6. Place in proofer (95°F - 110°F 85% humidity) and proof until double in size. 7. Bake in a preheated oven until rolls are golden brown: 325°F convection oven or 375°F all other types of ovens. 8. Remove from oven and brush with Rich’s Glaze 'N Shi ne. 9. Cool slightly and ice with Rich’s Crème Cheese Icing or Rich's Warm Heat ‘N Ice. 10. Hold cooked baked rolls covered at temperature to prevent drying out. Serve or package and label for selling.