FROZEN REGULAR ROLLS BAKING INSTRUCTIONS
Things you'll need: Heavy whipping cream (1 OZ (2 TBSP) for each roll)
instructions:
-thaw and rise-
1) take frozen rolls out of the freezer and remove from seal wrap.
For a Quick rise place rolls in an oven set to the proof setting or turn the oven on for three minutes and then shut it off. Place the rolls in our provided pans on a sheet pan and cover lightly with aluminum foil for 1.5 to 2 hours or until risen 1.5 times in size.
For a Slow Rise with frozen rolls, remove from freezer and seal wrap and leave lightly covered rolls on the counter for 8-10 hours until risen 1.5 times in size.
For a rise From Fridge (best for next morning rolls), remove rolls from freezer and seal wrap. Cover and thaw overnight in the fridge, then set out at room temp covered for 2–4 hours until risen 1.5 times in size.
-preheat oven-
2) Preheat oven to 350 degrees.
-pour cream-
3) when the oven is ready to go, remove any covering on your bakehouse rolls and set the rolls in our provided pans on a sheet pan to catch any drips while baking and pour room temperature
1 OZ (2 TBSP) of heavy whipping cream over each roll.
-bake-
4) put the pan of rolls in the oven on the middle rack and bake for 20 minutes or until slightly golden brown. The internal temperature should reach 190-195 degrees for that perfect bakehouse roll. if the rolls look a little too gooey for your liking, you can bake them for another 3-5 minutes.
-frost-
5) when rolls are done, take them out of the oven, let cool for 3-5 minutes then if desired, remove from the provided pans, transfer to plate, and frost. just want to frost them in the provided pans? GO for it, we're not judging!
caution: they will be hot. please be careful. I know you want to dive right in because I mean look at them, but it might be best to let them cool just a bit so you don't burn yourself.
-scarf down, tell everyone-
6) enjoy your favorite bakehouse cinnamon rolls and tell everyone you know about how amazing they were ;).
