How long before Sweet Hawaiian Rolls spoil?
They should last longer than that, right?
I know that if I bake bread at home it doesn’t last very long. Within a few days it begins to mold and I have to toss it out.
BUT… how long will my sweet rolls last?
Well, I am about to find out.
My husband and I seldom eat bread, so I usually don’t buy much because it just sits around until it gets tossed. However, last summer we had house guests and they brought some Kings Hawaiian sweet rolls home. Some were eaten and the rest were put into the breadbasket.
And … forgotten.
Time passed and nobody paid attention to the bottom of the breadbasket. Other things were placed on top, taken off, others added. Just the bottom of the basket never changed.
Five months passed. It is now November.
A couple of days ago, I was re-arranging the kitchen, going through everything.
I was moving the basket when I noticed something red in the bottom. Hawaiian Sweet Rolls. “Hmm… Who bought those?”
Then I remembered. They were from the summer! Oh yuck!
I carefully picked them up. My nose crinkled in disgust. Had the rolls created life on their own by now? Will they be green or white with mold? Will they smell? Fall apart in a puff of dust?
I looked at them from a distance at first and then pulled them closer. I turned them over… and turned them over again.
The rolls looked fine. They looked absolutely normal.
How can this be? They look like they did 5 MONTHS ago!
How strange! Did you know bread lasts that long?
How long DOES bread last these days? Curious?
I didn’t toss them out.
I put them into a wire basket, and I am keeping them. I’m going to see how long it takes for the rolls to spoil.
The big question I have to ask myself:
What in the world is in those rolls that after 5 months sweet bread shows NO SIGN of spoiling?
What is in our foods?
We innocently go to the store and buy bread and other foods, thinking these foods are like they used to be when grandma bought them years ago. But they are not!
I KNOW bread did not last 5 months or more without going bad.
What additives, and chemicals are put into our bread (and other foods) to extend shelf life to such a degree?
What do we put into our bodies and not even know?