GOURMET CINNAMON ROLL LOG DOUGH

Handling instructions: 1. KEEP DOUGH FROZEN AT 0°F (- 18°C) UNTIL READY TO USE. 2. REMOVE FROZEN DOUGH LOGS AND PLACE 4 LOGS ON GREASED OR PLASTIC LINED SHEET PANS. 3. COVER THE INDIVIDUAL PANS WITH OILED PLASTIC OR COVER FULL PAN RACK WITH A PLASTIC RACK COVER TO PREVENT PRODUCT FROM DRYING OUT. 4. PLACE PRODUCT IN RETARDER (40°F (4°C)) AND DEFROST OVERNIGHT OR AT ROOM TEMPERATURE FOR 45 - 60 MINUTES. 5. WHILE LOGS ARE STILL COLD, USE A SERRATED KNIFE TO CUT LOGS INTO DESIRED PORTIONS ON SCORING MARKS FOR 4 OZ. OR 6 OZ. ROLLS. 6. PAN THE ROLLS OR COFFEE CAKES ON PARCHMENT PAPER LINED FULL SHEET PANS: FULL SHEET PAN PANNING CHART ------------------------------------------------ SIZE INDIVIDUAL CLUSTERED ------------------------------------------------------ 4 OZ. 2 X 4 3 X 5 ON FULL SHEET PANS 6 OZ. 2 X 4 3 X 5 ON FULL SHEET PANS 4 OZ. 3 X 4 IN 2 DEEP FULL STEAM TABLEPANS 6 OZ. 2 X 4 IN 2 DEEP FULL STEAM TABLEPANS 16 OZ. 2 CAKES PER PAN 7. PLACE IN PROOFER (95°F - 110°F (35°C - 43°C), 85 % HUMIDITY) AND PROOFUNTIL DOUBLE IN SIZE. 8. BAKE IN A PREHEATED OVEN UNTIL ROLLS ARE GOLDEN BROWN: 325°F (160°C) CONVECTION OVEN 375°F (175°C) ALL OTHER TYPES OF OVENS 9. REMOVE FROM OVEN AND BRUSH WITH RICH'S® GLAZE 'N SHINE. 10. COOL SLIGHTLY AND ICE WITH RICH'S® CREAM CHEESE ICING OR WARM RICH'S® HEAT 'N ICE. 11. DECORATE WITH COLORED SUGAR, CANDIED FRUIT OR NUTS, IF DESIRED. 12. HOLD COOLED BAKED ROLLS COVERED AT ROOM TEMPERATURE TO PREVENT DRYINGOUT. SERVE OR PACKAGE AND LABEL FOR SELLING.

CONTAINS: EGGS, MILK, WHEAT
MAY CONTAIN SOY

DERIVED FROM BIOENGINEERING