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Cinnamon Nut Rolls
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 036 05
CINNAMON NUT ROLLS
Yield 100
Portion 1 Roll
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
306 cal
38 g
7g
15 g
34 mg
260 mg
26 mg
Ingredient
Weight
Measure
Issue
YEAST,ACTIVE,DRY
6-3/4 oz
1 cup
WATER,WARM
1 lbs
2 cup
WATER
1-5/8 lbs
3 cup
1-1/4 lbs
2-1/4 cup
EGGS,WHOLE,FROZEN
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
1 lbs
2 cup
3 cup
CINNAMON SUGAR FILLING
PECANS,CHOPPED
2 lbs
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 3 pieces, 4 lb 5 oz each; shape into a rectangular piece. Let rest 10 to 20 minutes.
7 MAKE-UP: Roll each 4 lb 5 oz piece of dough into a rectangular sheet, about 18 inches wide, 36 inches long, and 1/4 inch thick.
(For D 036 01, Sweet Dough Mix, use 4 lb 2 oz pieces).
8 Melt butter or margarine. Brush 1/2 cup on each sheet of dough. Set aside remainder for use in Step 10.
9 Prepare 1 Recipe Cinnamon Sugar Nut Filling, Recipe No. D 042 01 per 100 servings. Sprinkle 1-1/2 cups cinnamon sugar
mixture and 2 cups of pecans over each sheet of dough.
10 Roll each piece tightly to make a long slender roll. Seal edges by pressing firmly. Elongate roll to 35 inches by rolling back and
forth on work table. Brush 2 tablespoons of butter or margarine on each roll.
11 Slice each roll into 34 pieces about 1 inch wide, using dough cutter.
12 Place cut side down on lightly greased sheet pans in rows 5 by 8.
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 325 F. convection oven 15 minutes on high fan, open vent. Cool.
15 Glaze, if desired, with Vanilla Glaze, Recipe No. D 046 00 per 100 servings. Brush about 1 cup on rolls in each pan.



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Cinnamon Nut Rolls

Yield: 100 Portion: 1 Roll
Calories: 306 cal
Carbohydrates: 38 g
Protein: 7g
Fat: 15 g
Cholesterol: 34 mg
Sodium: 260 mg
Calcium: 26 mg

Ingredient Weight Measure Issue
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 1 lbs 2 cup
CINNAMON SUGAR FILLING 3 cup
PECANS,CHOPPED 2 lbs

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 3 pieces, 4 lb 5 oz each; shape into a rectangular piece. Let rest 10 to 20 minutes.
7 MAKE-UP: Roll each 4 lb 5 oz piece of dough into a rectangular sheet, about 18 inches wide, 36 inches long, and 1/4 inch thick.
(For D 036 01, Sweet Dough Mix, use 4 lb 2 oz pieces).
8 Melt butter or margarine. Brush 1/2 cup on each sheet of dough. Set aside remainder for use in Step 10.
9 Prepare 1 Recipe Cinnamon Sugar Nut Filling, Recipe No. D 042 01 per 100 servings. Sprinkle 1-1/2 cups cinnamon sugar
mixture and 2 cups of pecans over each sheet of dough.
10 Roll each piece tightly to make a long slender roll. Seal edges by pressing firmly. Elongate roll to 35 inches by rolling back and
forth on work table. Brush 2 tablespoons of butter or margarine on each roll.
11 Slice each roll into 34 pieces about 1 inch wide, using dough cutter.
12 Place cut side down on lightly greased sheet pans in rows 5 by 8.
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 325 F. convection oven 15 minutes on high fan, open vent. Cool.
15 Glaze, if desired, with Vanilla Glaze, Recipe No. D 046 00 per 100 servings. 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/cinnamon_nut_rolls.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence