First, I am not a foodservice organization. I don't have a professional oven or a walk in proofer or any of the things called for in the directions. There are still a couple of ways to get decent rolls. You can place them on the baking pan and leave them to thaw in the fridge overnight. Then, put them in a room temperature area to rise, turn bake. An easier method is to just put the baking sheet of frozen rolls either at room temperature or into the oven on the bread proofing setting. Room temp will need about five hours. The proofing setting on an oven is the fastest method (2.5hours or so, depending on how fluffy you want them.) Left to their own devices, the rolls will expand to a psychotic size. Keep an eye on them so they don't get too big. And you don't have to just leave them at rolls. As this is frozen raw dough, you can do so much with it. Thaw the dough and make cinnamon rolls or even filled donuts.

These rolls are excellent! Just put them on a tray to proof, spray a little PAM on them, and they double in size in about 2 hours. Bake in a 350 convection oven for about 10 minutes and you will create an aroma that eveyone will want to know what you are baking. Then you will have fresh, yeasty, hot dinner rolls.

Let ‘em rise for at least 12 hours in or on the pan you plan on baking them. Absolutely outstanding! Everyone at the Thanksgiving table went bananas over them! They could not believe how beautiful and tasty they were. Slather on the butter and get out of the way! They will be snarfed!

These are always a great thing to put on the table for special events. Toughest part, putting them out to rise. Inve that is done bake and eat. Always a favorite, and also versatile for using as small sandwich rolls.

Holy hell these are delicious? Takes awhile to figure out how to cook them because the instructions call for a proofer...trial and error is easy at just 10¢ apiece

Rave reviews that the rolls were amazing! They are meant for industrial bakery set ups. So the instructions are a bit confusing if you don't know what a "retarder" is and don't have one. It would be great if they had instructions for a regular kitchen. We used for a church event and had to do some research.

Bought these for church dinners. I put them on cookie sheets and allow them to rise overnight in the fridge and cook the next day. They cook up beautifully and members love them. Take up less freezer space than many bags of premade rolls.

These are wonderful rolls; however, my reason for giving them only 4 stars is that there are no instructions included. After Googling the directions, many people stated that they experimented with the dough to find the perfect baking outcome. What I have discovered is that these are perfect when they are placed on a baking sheet without touching, covered with plastic wrap, and proofed for two hours. They double in size. I then bake them at 350 degrees F for about 12 minutes. I have also made King Cakes using these by proofing them one hour. I gently stretch, attach them to each other, braid them, and add my cinnamon mixture. I proof them for another hour. I bake the cake for about 35 minutes at 350 degrees F. This is my second box. I will purchase more in the future.

The box was smashed and the rolls had clearly been partially thawed at some point. They were smashed together and I had to pry them apart. They rise beautifully but cook up pretty dense. I wouldn’t suggest getting these.

This product was subpar. They rose irregularly...even in a professional proofer. It was a disaster. We had to throw out 400 rolls and buy another brand. Don't waste your money.