Instructions for sweet rolls, dinner rolls & cookies are found here. Please scroll down.
SWEET ROLL GUIDE
1. CHOOSE YOUR PAN
You can bake in the pan it was delivered in, or choose your own well-greased pan.
2. THAW DOUGH AND LET RISE
-Quick Thaw (recommended) | Place rolls in warm oven (170° F) without the lid & check consistently until risen/fluffy. About 40 mins for frozen and 20 mins for refrigerated rolls. If you've kept the rolls longer than two weeks in the freezer you will need to use this method and rise a bit longer than the 40 mins.
-From Frozen | Set on counter covered for 7-11 hours until dough thaws and rises slightly/gets fluffier. Time varies based on house temperature. You can set these out on your counter overnight and bake them in the morning. (I do this when I bake them early)
-Fridge Overnight/On Counter| Thaw dough overnight in fridge and set out on counter covered for 2-5 hrs until dough rises/gets fluffier. Time depends on temp of house.
3. POUR CREAM (**this does not apply to pecan sticky buns or salted caramel**)
After the rolls rise (but before you put them in the oven to bake) drizzle cream that was included in your order) evenly over rolls (yes, all of it!). This is the most important step!
Bake cream-covered rolls without lid at 350° F for 20-30 mins or until golden brown. If the roll has lots of filling (looking at you peach cobbler/any fruit filling) then bake until dark golden brown on the top so it bakes all the way through. It won't taste crispy I swear! (Time depends on oven/quantity so watch them closely starting at 20 mins.) I check the center of where all the rolls touch. If it isn't doughy, you're good! Remember all ovens bake differently.
5. FROST OR GLAZE
Stir frosting or glaze before spreading evenly over warm rolls. (This does not apply to pecan sticky buns or salted caramel). Enjoy!
DINNER ROLL GUIDE
Rolls cannot be baked in the pan they come in. It's too small! If baking multiple dozen don't be afraid to do it in waves and let some rise on counter a little longer.
THAW DOUGH AND LET RISE
-Quick Thaw (recommended) | Place rolls on buttered baking sheet 1-2 inches apart and rise in warm oven (170° F) & check consistently until rolls double in size (about 45 mins). Reshape rolls as needed after raising if they unroll.
-Frozen | Transfer rolls to buttered baking sheet (1-2 inches apart) and cover loosely with greased saran wrap for 6-8 hours until dough thaws/rises and almost doubles in size. Time varies based on house temperature.
-Fridge | Thaw dough overnight in fridge in the pan it comes in. In the morning transfer thawed rolls to buttered baking sheet (1-2 inches apart), loosely cover with greased plastic wrap and let rise for 1-3 hours or until dough gets about double in size. Time depends on temp of house. You can also do a quick rise in the oven on buttered baking sheet after you thaw in fridge (it will take about 20 mins).
After rising, bake rolls uncovered at 375° F for 10-15 mins or until golden brown. Time depends on rise method, oven, and quantity so please check them consistently so they aren't over baked! When rolls come out, brush with melted butter while they're still warm. Best if enjoyed warm!
1. Preheat oven to 375° F
2. Place chilled cookie dough balls onto cookie sheet 2 inches apart
3. Bake for 8-9 minutes (cookies should look slightly doughy when removed from oven).
4. Remove immediately from cookie sheet onto wire cooling rack.
5. Let cool and enjoy!
Keep in freezer until ready to thaw and bake. Best if baked within one week of receiving. If you plan to hang onto them longer, throw them in a freezer bag and they will keep for 3-4 weeks. The yeast starts to die so they'll just get less fluffy as time goes on.
-Cream cheese frosting/cream can be stored for 3-4 weeks in fridge. Frosting can be stored in the freezer if needed.
-Orange glaze is good for 2 weeks in fridge
-Chai glaze will last up to a month
Fridge: Best in 1-2 weeks
Freezer: A few months
If you have any questions or you are not satisfied with the quality, please reach out!