Delicious baking from scratch is at your fingertips with White Lily Bread Flour. This White Lily flour is made from high protein hard wheat, making it a great addition to your baking ingredients. This bread flour is unbleached and enriched, perfect for making any type of yeast bread recipe. White Lily Bread Flour is ideal for baking homemade sourdough bread, yeast rolls and pizza crust. You can also use bread flour when baking special treats like soft pretzels, bagels and cinnamon buns. This 5 pound bag of flour is enough flour for many batches. White Lily flour has been helping Southern cooks create delicious food since 1883. Our products are a staple in family kitchens and world-class restaurants alike. When you bake with White Lily, you're baking with history, tradition, and love.

• One 5 lb bag of White Lily Bread Flour

• Flour made with high protein hard wheat

• Bag of flour is enough to make pizza crust, sourdough bread, bagels and rolls

• Ideal unbleached flour for baking yeast rolls and bread

• Make delicious flaky biscuits and pastries for any occasion

• Baking flour that can be used to make homemade bread from scratch

• White Lily, a southern tradition since 1883

Enriched Flour (wheat Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Malted Barley Flour, Ascorbic Acid (dough Conditioner).

White Lily Yeast Rolls: 2 (1/4 oz) packets active dry yeast. 6 cups White Lily Enriched Unbleached Bread Flour, divided. 1/2 cup warm water (105 degrees to 115 degrees F). 1 1/2 cups milk. 1 large egg, lightly beaten. 1/2 cup sugar. Non-stick cooking spray. 1/4 cup vegetable shortening. 1/4 cup butter, melted. 2 teaspoons salt. Stir yeast into warm water in large bowl. Let stand 5 minutes. Meanwhile, microwave milk, sugar, shortening and salt in microwave-safe bowl on HIGH until temperature reads 105 degree to 115 degree F, about 1 minute. (Shortening does not need to melt). Add to yeast mixture. Beat in 3 cups flour and egg with mixer on low speed until smooth. Stir in enough remaining flour to make a very soft dough. Knead on lightly floured surface, adding additional flour as needed, until dough is smooth and elastic, about 5 minutes. Coat large bowl generously with non-stick cooking spray. Place dough in bowl, turning to coat surface. Cover loosely with plastic wrap. Let rise in warm place until doubled in size, about 45 minutes. Coat two 13 x 9-inch pans with non-stick cooking spray. Divide dough into 30 equal pieces. Shape into balls. Place 15 balls in each prepared pan. Cover with towel. Let rise in warm place until doubled in size, about 30 minutes. Heat oven to 400 degree F. Uncover rolls and bake 15 to 20 minutes or until golden brown. Brush tops with butter. Remove from pans. Serve warm. Makes 2 1/2 dozen rolls. Pizza Crust: 1 (1/4 oz) packet active dry yeast. 1 teaspoon salt. 1 1/4 cups warm water (105 degrees to 115 degrees F). 1 tablespoon sugar. 1 tablespoon extra. 3 1/4 cups White Lily Enriched Unbleached Bread Flour. Virgin olive oil. Non-stick cooking spray. Stir yeast into warm water in small bowl. Combine flour, salt and sugar in large bowl. Stir in yeast mixture until blended. Add olive oil. Stir 3 minutes or until a smooth dough forms. Coat large bowl with non-stick cooking spray. Place dough in bowl, turning to coat surface. Cover loosely with plastic wrap. Let rise in warm place until doubled in size, about 1 hour. Punch dough down. Divide into two equal pieces. Cover with towel. Let rest 10 minutes. Press into 2 (12-inch) pizza pans. Cover and let rise in warm place about 20 minutes. Heat oven to 425 degrees F. Top crusts with favorite pizza toppings and cheese. Bake 25 to 30 minutes or until lightly browned. Makes 2 (12 inch) crusts.