Soft and delicious Rhodes Bake-N-Serv® Dinner Rolls are a great addition to any meal. With a great home-baked flavor these rolls are sure to please everyone. In addition to being delectable rolls, Dinner Rolls are perfect for making butter flake rolls and our famous butterscotch bubble loaf.

INGREDIENTS: Unbleached enriched white flour (wheat flour, malted barley flour, niacin, ferrous sulfate or reduced iron, thiamin mononitrate, riboflavin, folic acid), water, yeast, sugar, soybean and/or canola oil, salt, malt, sodium stearoyl lactylate, yeast nutrients (calcium sulfate, ammonium chloride), ascorbic acid, enzyme (added for improved baking).

Keep frozen until ready to prepare. For best results, make sure dough is frozen and not stuck together. Do not eat raw dough. Baking Directions: 9 inch x 13 inch baking pan: 20 pull-apart rolls, spaced 1-2 inches apart, 11 inch x 17 inch baking sheet: 12 individual rolls, spaced 2-3 inches. 1. Prep: Spray pan with cooking spray. Place frozen rolls evenly on pan and cover with plastic wrap sprayed with cooking spray to keep from sticking to rolls while rising. 2. Rise: Let rise 3 to 5 hours, until rolls double in size. Actual time depends on temperature of your kitchen. Do not over proof. Rolls will continue to rise while baking. 3. Bake: Preheat oven to 350 degrees F. Carefully remove plastic wrap. Bake 15-20 minutes, until golden brown. 4. Cool: Remove rolls from pan at once and place on a wire rack to cool. Brush tops with melted butter if desired. Refrigerator Thaw (8-16 hours): Prepare rolls as directed in step 1, then thaw in refrigerator for at least 8 hours. Rolls may need to continue to rise at room temperature for 1 to 2 hours if not double in size. Continue to step 3 for baking. Conventional Oven: Lower baking temperature to 325 degrees F. Bake rolls 10-15 minutes. Reheat: Microwave for 15 seconds or wrap in foil and bake for 5-7 minutes at 350 degrees F.

Make pizza night part of your weekly routine. Two rolls combine for a personal size pizza or nine rolls make a 12 inch pizza. Just shape it, top it & bake it.

Dough should be frozen and separate. Keep dough frozen.