BAKING & HANDLING
Handling Tip - KEEP FROZEN is the number one handling instruction we have for you. Also, for maximum shelf life, store your Butter Braid pastry rolls in a chest freezer until you choose to use them.
For best product performance, we recommend that you use your pastry rolls within 6 weeks after receiving them.
BAKING DIRECTIONS for Caramel Rolls
Take roll log and glaze packet out of package. Put unopened glaze packet in hot water until soft (do not microwave or boil).
Take glaze packet out of water and knead for about 15 seconds. Cut off one end and squeeze glaze into a lightly sprayed 9" square or round pan with 2" sides. Spread glaze evenly over bottom of pan.
Slice apart the nine rolls following the pre-cut lines and place them in a single layer on top of glaze (for ease of cutting let roll log thaw for 15 - 30 minutes).
Loosely cover pan of frozen rolls with plastic wrap. Prior to covering, spray plastic wrap lightly with cooking spray placing sprayed side down.
Allow rolls to rise at room temperature (72˚F) for 8 to 12 hours or until double in size.
For high altitudes: Allow rolls to rise only 6 to 8 hours. If needed, rolls can rise for 12 hours, but may produce flatter product.
Remove plastic wrap. Bake in preheated oven at 325˚F (350˚F for high altitudes) for 21 to 25 min. until slightly brown. (Ovens vary. Adjust time and temp accordingly. Don’t over bake.)
Using hand protection, remove pan of rolls from oven and immediately flip pan upside down onto heat safe serving platter or wax paper. Lift pan off rolls. Enjoy!
Baking Tip - If you would like to have your pastry rolls for breakfast, set them out the night before at bedtime so they will be ready to bake when you get up the next morning.
Or if you would like them for dessert or as an evening snack, set your pastry rolls out first thing in the morning so they are ready to bake during or after your evening meal.
Visit the FAQ's page for further product details.