Bridgford® Parkerhouse Style Dough Rolls. Easy to bake. Made from enriched bleached wheat flour.
Bleached Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron,
Thiamine Mononitrate, Riboflavin, Folic Acid), Water, Sugar Shortening
(Palm Oil, Mono and Diglycerides Polysorbate 60, Citric Acid), Yeast;
contains 2% or less of: Salt, Whey, Non-Fat Dry Milk, Soy Flour,
Monocalcium Phosphate, Calcium Sulfate, Ammonium Sulfate, Fungal
Amylase, Ascorbic Acid, Maltodextrin, Potassium Iodate Azodicarbonamide,
and Tricalcium Phosphate.
used by date printed on bag or within 30 days after purchase. Keep
frozen until ready to thaw, proof and bake. Easy to bake! Pan: Place
desired number of rolls on a lightly greased cookie sheet or in a cake
pan 1-3 inches apart. Brush tops of rolls with melted butter or
margarine, or spray with cooking spray. Thaw: Let dough thaw in a warm
place (up to 110 degrees) free of drafts (1-2 hours), or covered in
refrigerator overnight. Rise: Let dough rise until double in size (2-3
hours). Bake: Bake in a pre-heated 375 degrees oven 10-14 minutes.
Remove from oven, lightly brush with additional melted butter or
margarine. Turn rolls out of pan immediately to cool. (Alternate
quick-thaw & rise method). Heat oven to lowest setting for 5
minutes, then turn oven off. Place panned, basted rolls in oven to thaw
and rise (1-2 hours).
Contains: wheat, milk and soy.