Traditional Multi-Grain Rolls
Traditional White Dinner Rolls - 36 count
Traditional Texas White Rolls
Traditional Cracked Wheat Rolls
Traditional Whole Wheat Texas Rolls
Traditional Cinnamon Rolls - 12 Count
Traditional Giant Cinnamon Rolls
Traditional Orange Rolls
Traditional White Bread - 5 Pack
Traditional Whole Wheat Bread - 3 Pack
Traditional Pizza Dough
Traditional Sweet Dough
Warm-N-Serv Crusty Rolls
Warm-N-Serv Soft Dinner Rolls
Warm-N-Serv Whole Wheat Rolls
Warm-N-Serv Sourdough Rolls
Warm-N-Serv Buttery Dinner Rolls
Warm-N-Serv Multi-Grain Rolls
Warm-N-Serv Garlic Butter Rolls
Warm-N-Serv Sticky Buns
AnyTime! Caramel Rolls Pan
AnyTime! Orange Rolls Pan
AnyTime! Cinnamon Rolls -6 Count Pan
Orange Rolls
Cinnamon Rolls 
Traditional Yeast Rolls; just thaw, let rise, and bake.
Traditional White Bread - 5 Pack
Traditional yeast dough loaves available in 3 or 5 loaves per package. Thaw, let rise, then bake preparation.
Nutrition Instructions Ingredients Recipes FAQ
Recommended pan: 8 1/2” x 4 1/2” x 2 1/2” (1lb. loaf pan)
Regular Method
5 to 8 hours
1. Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.
2. Let dough rise for 4 to 7 hours, until dough is 1” above pan. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.
3. Preheat the oven to 350F. Bake bread 20-25 minutes, until golden brown.
4. Remove bread from pan at once and place on a wire rack to cool. Brush the top with melted butter or margarine, if desired. Place bread on its side for easier slicing.
Refrigerator Method
8 to 16 hours
1. Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.
2. Place frozen dough in your refrigerator 6 to 12 hours before using. Dough will not rise, but will be thawed and ready to use. Set dough out to rise for 2 to 3 hours, until dough is 1” above pan. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.
3. Preheat the oven to 350°F. Bake bread 20-25 minutes, until golden brown.
4. Remove bread from pan at once and place on a wire rack to cool. Brush the top with melted butter or margarine, if desired. Place bread on its side for easier slicing.
Speed Method *
2 to 4 hours (gas oven slightly longer)
1. Coat a loaf pan with non-stick coking spray. Place frozen dough in pan. Do not cover. Preheat oven to 200°F, then turn oven off.
2. Boil 1 to 2 quarts water. Pour water into shallow pan placed on lowest oven rack. Place dough in warm, moist oven. Let dough rise 2 to 4 hours, until dough is 1” above pan. Check every 20 minutes after first hour to make sure dough does not rise too high. Remove pan of water and bread.
3. Preheat oven to 350°F. Return bread to oven. Bake 20-25 minutes, until golden brown.
4. Remove bread from pan at once and place on a wire rack to cool. Brush the top with melted butter or margarine, if desired. Place bread on its side for easier slicing.
Convection Oven: Lower baking temperature to 325°F. Bake bread 20-25 minutes.
*Speed Method Thaw may make bread less smooth on top. Flavor is unaffected. Best appearance is achieved using the Regular Method.
Regular Method
5 to 8 hours
1. Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.
2. Let dough rise for 4 to 7 hours, until dough is 1” above pan. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.
3. Preheat the oven to 350F. Bake bread 20-25 minutes, until golden brown.
4. Remove bread from pan at once and place on a wire rack to cool. Brush the top with melted butter or margarine, if desired. Place bread on its side for easier slicing.
Refrigerator Method
8 to 16 hours
1. Coat a loaf pan with non-stick cooking spray. Place frozen dough in pan, and cover with plastic wrap coated with cooking spray to keep it from sticking to dough while rising.
2. Place frozen dough in your refrigerator 6 to 12 hours before using. Dough will not rise, but will be thawed and ready to use. Set dough out to rise for 2 to 3 hours, until dough is 1” above pan. Actual time depends on the temperature of your kitchen. Carefully remove the plastic wrap.
3. Preheat the oven to 350°F. Bake bread 20-25 minutes, until golden brown.
4. Remove bread from pan at once and place on a wire rack to cool. Brush the top with melted butter or margarine, if desired. Place bread on its side for easier slicing.
Speed Method *
2 to 4 hours (gas oven slightly longer)
1. Coat a loaf pan with non-stick coking spray. Place frozen dough in pan. Do not cover. Preheat oven to 200°F, then turn oven off.
2. Boil 1 to 2 quarts water. Pour water into shallow pan placed on lowest oven rack. Place dough in warm, moist oven. Let dough rise 2 to 4 hours, until dough is 1” above pan. Check every 20 minutes after first hour to make sure dough does not rise too high. Remove pan of water and bread.
3. Preheat oven to 350°F. Return bread to oven. Bake 20-25 minutes, until golden brown.
4. Remove bread from pan at once and place on a wire rack to cool. Brush the top with melted butter or margarine, if desired. Place bread on its side for easier slicing.
Convection Oven: Lower baking temperature to 325°F. Bake bread 20-25 minutes.
*Speed Method Thaw may make bread less smooth on top. Flavor is unaffected. Best appearance is achieved using the Regular Method.
Unbleached Enriched White Flour (Wheat Flour, Niacin, Ferrous Sulfate or Reduces Iron, Thiamin Mononitrate,, Riboflavin Folic Acid), Water, High Fructose Corn Syrup, Yeast, 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.
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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.
