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.

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 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.

Almost 300 yeast rolls that are very soft, tasty and perfect for the large group celebrations. They just disappeared.

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.

These are FANTASTIC! I’ll start by saying I’m not a caterer, I’m not a baker, I’m not a professional in anyway, I’m just a household that goes through a lot of rolls. There are baking instructions on the box but they are pretty daunting. This is what worked for me. I put the frozen roll dough on a greased cookie sheet, sprayed the tops of the rolls with cooking spray, covered them with plastic wrap and put it in the oven on the bread proof setting. 2 hours on Proof gives me the right size rolls. Then remove the plastic wrap and bake at 350° for about 13-15 minutes. We use these as dinner rolls, slider buns, mini sandwich rolls, anything you can think of! They’re delicious and not hard to make.

Love these! I was a bit apprehensive due to a few negative remarks but these were wonderful! I put some out right away to rise under some cling wrap coated with cooking spray then covered with a dish towel... just like any other bread! These tiny hard nuggets of dough looked beautiful 6 hours later! We made mini runzas but I know they are going to make excellent dinner rolls!!!

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.

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.