Butterfly Rolls

Theodora's
Recipes

Yield: 100	Portion: 1 Roll
Calories:	312 cal
Carbohydrates:	52 g
Protein:	6g
Fat:	9g
Cholesterol:	36 mg
Sodium:	261 mg
Calcium:	19 mg

Ingredient	Weight	Measure
YEAST,ACTIVE,DRY	6-3/4 oz	1 cup
WATER,WARM	1 lbs	2 cup
WATER	1-5/8 lbs	3 cup
EGGS,WHOLE,FROZEN	1-1/4 lbs	2-1/4 cup
SUGAR,GRANULATED	1-1/8 lbs	2-5/8 cup
MILK,NONFAT,DRY	1-3/4 oz	3/4 cup
SALT	1-7/8 oz	3 tbsp
FLOUR,WHEAT,BREAD	7-7/8 lbs	1 gal 2-1/2 qts
SHORTENING,SOFTENED	14-1/2 oz	2 cup
BUTTER	12 oz	1-1/2 cup
EGG WASH		3/4 cup
VANILLA GLAZE		2-3/4 cup

Method:

1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir. Set aside for
use in Step 3.
2 Place water, eggs, sugar, milk, and salt in mixer bowl. Using dough hook, mix at low speed just until blended.
3 Add flour and yeast solution. Mix at low speed 1 minute or until all flour mixture is incorporated into liquid.
4 Add shortening; mix at low speed 1 minute. Continue mixing at medium speed 10 minutes or until dough is smooth and elastic.
Dough temperature should be between 78 F. to 82 F.
5 FERMENT: Cover. Set in a warm place (80 F.) about 1-1/2 hours or until double in bulk.
6 PUNCH: Divide dough into 6-2 lb 2 oz pieces; shape into a rectangular piece. Let rest 10 to 20 minutes.
7 Roll each piece of dough into a rectangular sheet, about 10 inches wide, 30 inches long and 1/4 inch thick.
8 Melt butter or margarine. Brush 1/4 cup on each sheet of dough.
9 MAKE-UP: Roll each piece tightly to make long slender roll. Seal edges by pressing firmly. Elongate roll to 30 inches by rolling
back and forth on work table.
10 Slice each roll into 17 pieces about 1-3/4 inches wide.
11 Press each piece firmly in center parallel to cut side of roll with back of knife or small rolling pin.
12 Place on lightly greased sheet pans in rows 4 by 8. Prepare 1/4 recipe Egg Wash, Recipe No. D 017 00 per 100 portions and brush
1/4 cup on rolls in each pan.
13 Proof at 90 F. to 100 F. until double in bulk.
14 Bake at 375 F. for 20 to 25 minutes or until golden brown or in a 325 F. convection oven for 15 minutes on high fan, open vent.
Cool.
15 Glaze, if desired, with 1 recipe Vanilla Glaze, Recipe No. D 046 00 per 100 portions. Brush about 1 cup on rolls in each pan.

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/butterfly_rolls.html

Source: U.S. Department of Defence