48 oz pkg
36 servings per container
Unbleached Enriched White Flour (Wheat Flour, Malted Barley Flour, Niacin, Ferrous Sulfate Or Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Yeast, Granulated Sugar, Soybean Oil And/or Canola Oil, Salt, Malt Sodium Stearoyl Lactylate, Yeast Nutrients (Calcium Sulfate, Ammonium Chloride), Ascorbic Acid, Enzyme (Added For Improved Baking).
Contains: wheat, soy. Individuals with food allergies: this product is manufactured in a facility that processes foods containing wheat, milk, soy, and seeds. Rhodes does not use any tree nuts, peanuts, meat, fish, or shellfish. This product was produced on a line that is dedicated solely to non-dairy items.
Stop & Shop is committed to providing accurate nutritional information to its customers. As an important part of that effort we voluntarily provide such material on our website. We rely upon our suppliers to provide us with this information on an ongoing basis and to advise us immediately whenever any new claims or adjustments to declared values are made, so that we can properly maintain the accuracy of this online resource. We have, however, experienced occasional situations in the past where, due to the lack of such notice or for some other reason, minor discrepancies in this area have occurred. We therefore strongly encourage our customers to read the labels of any of the products that they purchase in order to make certain that they are compatible with their own nutritional preferences and expectations. If you receive a product from Stop & Shop, and the nutritional information on the product label does not match the information on our site, please contact Stop & Shop customer service and we will arrange for a credit to issue for the product at issue.
Rhodes® Yeast Dinner Rolls. Bio Checked™. Non genetically engineered Verified™. No high fructose corn syrup. Non GMO. No preservatives. No trans fat. Bake N serv. 36 rolls. Product sold by weight. Net wt 3 lbs (1362g). Rhodes Bake-N-Serve™. No-fault guarantee. If for any reason our product does not meet expectations, contact us at [email protected] or call toll-free 1-800-876-7333. We will send you a coupon of equivalent value and make every effort to correct the problem in the future. Rhodes customer satisfaction: Questions about baking with Rhodes? Want to check on availability of our products in your area? Please call 1-800-876-7333 weekdays 8:00 to 5:00 (Mountain Time). rhodesbread.com. ©Rhodes International, Inc.
Keep frozen. Look inside! For best results, make sure dough is frozen solid and not stuck together. Keep frozen until ready to prepare. Regular method 3 to 5 hours: 1. Choose a pan: 9" x 13" baking pan, 20 pull-apart rolls. 8" baking pan, 9 pull-apart rolls. Muffin tin, 2 rolls per cup. 2. Spray pan with cooking spray. Place frozen rolls in pan, and cover with plastic wrap sprayed with cooking spray to keep it from sticking to rolls while rising. 3. Let rise 3 to 5 hours, until rolls double in size. Actual time depends on temperature of your kitchen. Carefully remove plastic wrap. 4. Preheat oven to 350 degrees. Bake 15-20 minutes, until golden brown. 5. Remove rolls from pan at once and place on wire rack to cool. Brush tops with melted butter or margarine, if desired. OR. Speed method* 1 1/2 hours: Gas ovens slightly longer. 1. Choose a pan: 9" x 13" baking pan, 20 pull-apart rolls. 8" baking pan, 9 pull-apart rolls. Muffin tin, 2 rolls per cup. 2. Spray pan with cooking spray. Place frozen rolls in pan. Do not cover. Preheat oven to 200 degrees F, then turn oven off. Boil 1 or 2 quarts water. Pourwater into shallow pan placed on lowest oven rack. 3. Place rolls in oven. Let rise about 1 hour, until double in size. Watch closely so rolls do not rise too high. Remove pan of water. 4. Leave in oven and set to 350 degrees. Bake 15-20 minutes, until golden brown. 5. Remove rolls from pan at once and place on wire rack to cool. Brush tops with melted butter or margarine, if desired. *Speed method may make rolls less smooth on top. Flavor is unaffected. Best appearance is achieved using the regular method. Convection oven: lower baking temperature to 325 degrees F. Bake rolls 10-15 minutes. Storage (after baking): baked rolls may be kept in the refrigerator for up to 4 days. Reheat roll in microwave for 15 seconds on high or bake for 3 minutes at 350 degrees F. How to make easy shaped rolls: Thaw rolls until soft but still cold. Spray pan with non-stick cooking spray. Shape dough as desired. Parkerhouse: flatten roll with palm of hand. Spread center with butter and fold in half. Place about 2" apart in pan. Double roll: place 2 rolls in each cup of a muffin tin. Cloverleaf roll: cut rolls in half. Roll each piece into a ball and place 3 balls in each cup of a muffin tin. Cover all rolls loosely with plastic with plastic wrap sprayed with cooking spray and allow to rise until double in size. Bake as directed, or until golden brown.
Box 25487, Salt Lake City, Utah 84125