Hot Roll Mix

Nutritional Info

Nutrition Facts

12 servings per container
Serving Size: .083 package (38 g)

     Calories from Fat1535

Amount Per Serving and/or % Daily Value*

Total Fat1.5 g (3%)4 g (6%)
     Saturated Fat0 g (0%)1.5 g (8%)
     Trans Fat0 g 
Cholesterol0 mg (0%)25 mg (8%)
Sodium260 mg (11%)280 mg (12%)
Total Carbohydrate27 g (9%) 
     Dietary Fiber1 g (4%)4%
     Sugars2 g 
Protein4 g5 g

Vitamin C4%4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total FatLess than65g80g
     Sat FatLess than20g25g
CholesterolLess than300mg300mg
SodiumLess than2400mg2400mg
Total Carbohydrate 300g375g
     Dietary Fiber 25g30g

16 oz.

for Personal Shopping

Hot Roll Mix
Product Details

Cinnamon rolls & pizza crust, too! See recipes. Per 1/12 Package: 140 calories; 0 g sat fat (0% DV); 260 mg sodium (11% DV); 2 g sugars. See nutrition facts for prepared product information. Red Star Dry Yeast inside. Question or comments? 1-800-767-4466. Visit us at www.Pillsburybaking.com. Made with 35% recycled fiber.


Enriched Flour (Wheat Flour, Malted Barley, Flour, Ascorbic Acid [Added as a Dough Conditioner], Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Canola Oil, Dry Yeast (Yeast, Sorbitan Monostearate, Ascorbic Acid), Contains 2% or Less of: Salt, Corn Starch.


Contains wheat ingredients. May contain milk and soybean ingredients.


All You Need: 1 cup hot water (120 to 130 degrees F); 2 tbsp. butter (For best results, butter should be completely softened or slightly melted. To soften butter directly from the refrigerator, heat in microwave for 10 to 15 seconds. Margarine or spread may be used in place of butter.); 1 egg. Baking Instructions: 1. Set oven to 350 degrees F. Prepare 13 x 9-inch baking pan by coating bottom with no-stick cooking spray. We recommend using Crisco No-Stick Cooking Spray. 2. Combine hot roll mix and yeast in bowl; mix well. Add hot water, butter and egg. Stir until soft dough forms. Turn dough out onto lightly floured surface. 3. Knead dough 5 minutes until smooth. To knead, fold dough over towards you; press down and away with heels of hands. Rotate dough a quarter turn; continue kneading. Sprinkle additional flour over surface to reduce stickiness. 4. Cover dough with bowl. Let rest 5 minutes. 5. Divide dough into 12 equal pieces. Shape into balls. Place in prepared pan. Cover and let rise in warm place (80 to 90 degrees F) 30 minutes or until doubled in size. 6. Uncover and bake at 350 degrees for 16 to 18 minutes or until golden brown. Brush tops of warm rolls with 2 tablespoons melted butter, if desired. For Crescent Rolls: Prepare dough according to package directions. Coat baking sheet with no-stick cooking spray. Divide dough in half. Roll each half into 12-inch circle. Brush each with 1 tablespoon softened butter. Cut each into 8 wedges. Starting with wide outside edge, roll up each wedge. Place point side down on prepared baking sheet. Curve ends to make crescent shape. Cover and let rise as instructed above. Uncover and bake 12 to 15 minutes. Makes 16 crescent rolls. Tip: Cover unbaked, shaped rolls loosely with plastic wrap. Chill up to 24 hours. When ready to bake, remove from refrigerator and let stand at room temperature until doubled in size. Bake as directed.


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