Baking Instructions

Instructions for sweet rolls, dinner rolls, bread pudding & cookies are found here. Please scroll down.

SWEET ROLL GUIDE

Best if baked within two weeks for best rise. If kept longer, use the quick rise method to help them rise.

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, salted caramel or banana bread**)
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!

4. BAKE

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. Regular frosting goes with most, but lemon frosting is for blueberry lemon and chai glaze is for brown butter chai. (This does not apply to pecan sticky buns, salted caramel, or banana bread). Enjoy!

DINNER ROLL GUIDE

BREAD PUDDING 
Best if baked within 2-3 months

1. Thaw in fridge one day before you bake
2. Preheat oven to 350
3. Toss bread pudding in pan to evenly redistribute liquid. It has likely shifted.
4. Place thawed bread pudding in oven with lid on for 60 minutes. *If you are baking an individual serving pan, shorten this to 30 minutes*
5. Take off lid and bake for 10-20 more minutes (10 minutes for individual serving). You will know it's done when egg mixture is set. It will only jiggle slightly and will develop a golden brown crust. It will continue to set as it cools (30 mins to two hours). Time varies based on oven and how thawed your pan is. If it takes longer than this, just trust the process and add more time! 

COOKIE GUIDE

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!

STORAGE TIPS

SWEET ROLLS
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. If you've kept them longer I recommend doing the quick rise method.

FROSTING/CREAM
-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 (do not freeze)
-Chai glaze will last up to a month
-Don't freeze the cream!

COOKIES
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!