• To bring eggs to room temperature quickly, let them sit in a small bowl of warm water while assembling and preparing other items.
• Make sure that you allow the yeast and water to rest for a full 6 minutes before adding eggs (or egg substitute) and oil.
• We suggest that you allow rolls to rise in a cold oven with the inside light turned on. It’s draft free, and the oven light generates just enough heat. Make sure to remove pan of rolls before you pre-heat oven.
• Avoid over handling the dough. Spoon or scoop about 1/3 cup onto your pan for each roll. Smooth tops gently with the back of a wet spoon for a smoother appearance when baked, if desired.
• Dough may be shaped into any type or size roll you wish to bake. For best results, use the same amount of dough for each roll when baking a pan of different shaped rolls at the same time (e.g. mixed batch of burger and hot dog buns).
• Our recipe instructions are for baking 12 rolls. If you wish to make smaller rolls, watch rolls carefully to avoid over-baking. Rolls are done when golden brown on top and bottom.
• For sandwich rolls, use a large ice cream scoop (1/3 cup size) to scoop batter onto baking sheet – so easy! (Dip in water between scoops to avoid sticking).
• Cool completely before storing. Store wrapped at room temperature 1 – 2 days or freeze.
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