Cinnamon Raisin Rolls

Theodora's
Recipes

Yield: 100	Portion: 1 Roll
Calories:	298 cal
Carbohydrates:	49 g
Protein:	6g
Fat:	9g
Cholesterol:	34 mg
Sodium:	265 mg
Calcium:	41 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	1 lbs	2 cup
CINNAMON SUGAR FILLING		3 cup
RAISINS	10-1/4 oz	2 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 4 pound 5 ounce pieces; shape into a rectangular piece. Let rest 10 to 20 minutes.
7 Roll each 4 pound 5 ounce piece of dough into a rectangular sheet, about 18 inches wide, 36 inches long, and 1/4 inch thick.
8 Melt butter or margarine. Brush 1/2 cup on each sheet of dough. Set aside remainder for use in Step 4.
9 Prepare 1 recipe Cinnamon Sugar Raisin Filling, Recipe No. D 042 02 per 100 portions. Sprinkle 1-1/2 cups cinnamon sugar
mixture and 2 cups of raisins 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 portions. Brush about 1 cup on rolls in each pan.

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Source: U.S. Department of Defence




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