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Brown and Serve Rolls (Short-Time Formula)
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 034 01
BROWN AND SERVE ROLLS (SHORT-TIME FORMULA)
Yield 100
Portion 2 Rolls
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
284 cal
51 g
9g
5g
3 mg
335 mg
31 mg
Ingredient
Weight
Measure
Issue
YEAST,ACTIVE,DRY
4-1/2 oz
1/2 cup 2-1/3 tbsp
WATER,WARM
1-5/8 lbs
3 cup
SUGAR,GRANULATED
1-1/8 oz
2-2/3 tbsp
WATER
6-1/4 lbs
3 qts
MILK,NONFAT,DRY
5-3/8 oz
2-1/4 cup
SUGAR,GRANULATED
5-1/4 oz
3/4 cup
FLOUR,WHEAT,BREAD
10-7/8 lbs
2 gal 1 qts
SHORTENING,SOFTENED
9 oz
1-1/4 cup
FLOUR,WHEAT,BREAD
3-5/8 lbs
3 qts
SALT
2-7/8 oz
1/4 cup 2/3 tbsp
BUTTER,MELTED
4 oz
1/4 cup
Method
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes. Add sugar; stir
until dissolved. Let stand for 10 minutes; stir. Set aside for use in Step 3.
2 Place water in mixer bowl. Add milk and sugar. Using dough hook, mix at low speed about 1 minute until blended.
3 Add flour; mix at low speed about 2 minutes or until flour is incorporated. Add shortening and yeast solution. Mix at low speed
about 2 minutes until smooth.
4 Mix at medium speed 10 minutes.
5 Let rise in mixer bowl 20 minutes.
6 Sift together flour and salt; add to mixture in mixer bowl. Mix at low speed 2 minutes or until flour is incorporated. Mix at
medium speed 10 minutes or until smooth and elastic.
7 FERMENT: Cover. Set in warm place (80 F.) 1-1/2 hours or until double in bulk.
8 MAKE-UP: Line pans with parchment paper. Divide dough into 8 2 lb 10 oz pieces. Shape each piece into a smooth ball; let rest
15 minutes.
9 Roll each piece into a long rope, about 38 inches, of uniform diameter, about 1-1/2-inch thick. Cut rope into 25 1-2/3 oz pieces
about 1-1/3 inches long.
10 Shape each piece into a smooth ball; let rest 10 to 20 minutes.
11 PROOF: At 90 F. until double in bulk, about 45 minutes.
12 Bake at 325 F. for 25 to 30 minutes or in 300 F. convection oven 12 to 15 minutes or until rolls begin to brown on low fan, open
vent. Brush with melted margarine or butter. Cool on pans; wrap in aluminum foil. Bring covered rolls to room temperature about
1 hour before baking. Finish baking at 400 F. about 14 to 17 minutes or in 350 F. convection oven about 10 to 12 minutes or until
golden brown on high fan, open vent.



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Brown and Serve Rolls (Short-Time Formula)

Yield: 100 Portion: 2 Rolls
Calories: 284 cal
Carbohydrates: 51 g
Protein: 9g
Fat: 5g
Cholesterol: 3 mg
Sodium: 335 mg
Calcium: 31 mg

Ingredient Weight Measure Issue
YEAST,ACTIVE,DRY 4-1/2 oz 1/2 cup 2-1/3 tbsp
WATER,WARM 1-5/8 lbs 3 cup
SUGAR,GRANULATED 1-1/8 oz 2-2/3 tbsp
WATER 6-1/4 lbs 3 qts
MILK,NONFAT,DRY 5-3/8 oz 2-1/4 cup
SUGAR,GRANULATED 5-1/4 oz 3/4 cup
FLOUR,WHEAT,BREAD 10-7/8 lbs 2 gal 1 qts
SHORTENING,SOFTENED 9 oz 1-1/4 cup
FLOUR,WHEAT,BREAD 3-5/8 lbs 3 qts
SALT 2-7/8 oz 1/4 cup 2/3 tbsp
BUTTER,MELTED 4 oz 1/4 cup

Method:
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes. Add sugar; stir
until dissolved. Let stand for 10 minutes; stir. Set aside for use in Step 3.
2 Place water in mixer bowl. Add milk and sugar. Using dough hook, mix at low speed about 1 minute until blended.
3 Add flour; mix at low speed about 2 minutes or until flour is incorporated. Add shortening and yeast solution. Mix at low speed
about 2 minutes until smooth.
4 Mix at medium speed 10 minutes.
5 Let rise in mixer bowl 20 minutes.
6 Sift together flour and salt; add to mixture in mixer bowl. Mix at low speed 2 minutes or until flour is incorporated. Mix at
medium speed 10 minutes or until smooth and elastic.
7 FERMENT: Cover. Set in warm place (80 F.) 1-1/2 hours or until double in bulk.
8 MAKE-UP: Line pans with parchment paper. Divide dough into 8 2 lb 10 oz pieces. Shape each piece into a smooth ball; let rest
15 minutes.
9 Roll each piece into a long rope, about 38 inches, of uniform diameter, about 1-1/2-inch thick. Cut rope into 25 1-2/3 oz pieces
about 1-1/3 inches long.
10 Shape each piece into a smooth ball; let rest 10 to 20 minutes.
11 PROOF: At 90 F. until double in bulk, about 45 minutes.
12 Bake at 325 F. for 25 to 30 minutes or in 300 F. convection oven 12 to 15 minutes or until rolls begin to brown on low fan, open
vent. Brush with melted margarine or butter. Cool on pans; wrap in aluminum foil. Bring covered rolls to room temperature about
1 hour before baking. Finish baking at 400 F. about 14 to 17 minutes or in 350 F. convection oven about 10 to 12 minutes or until
golden brown on high fan, open vent.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/breads_and_sweet_doughs/brown_and_serve_rolls_shorttime_formula.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence