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Dill Rolls (Frozen Dough)
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 801 00
DILL ROLLS (FROZEN DOUGH)
Yield 100
Portion 2 Rolls
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
287 cal
50 g
10 g
5g
0 mg
263 mg
50 mg
Ingredient
Weight
Measure
Issue
DOUGH,BREAD,FROZEN,WHITE
20 lbs
DILL WEED,DRIED
3-1/2 oz
2 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
CORNMEAL
8 oz
Method
1 CCP: Thaw dough under refrigeration at 41 F. or lower. Allowing dough to rest for 30 minutes prior to use will make it easier to
work with.
2 Preheat proof box to 90 F. Check water level. Preheat convection oven to 325 F. closed vent, fan on.
3 Cut dough into 1-1/2 ounce pieces.
4 Pour 3/4 cup dill leaves on a sheet pan. Spread herbs around the pan. Roll each piece of dough in dill leaves, shaping each one
into a rope 5 inches long. Tie each rope into a loose knot. Replenish herbs as necessary.
5 Spray 4 sheet pans with non-stick cooking spray. Dust the inside of sheet pans with 1/4 cup cornmeal each.
6 Place knots on sheet pans in rows of 6x9. Place sheet pans in proof box beginning with the second shelf from the top.
7 When rolls have doubled in size, bake in a convection oven at 325 F. with fan on 12-15 minutes or until golden brown.
8 Remove from oven and cool before serving.



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Dill Rolls (Frozen Dough)

Yield: 100 Portion: 2 Rolls
Calories: 287 cal
Carbohydrates: 50 g
Protein: 10 g
Fat: 5g
Cholesterol: 0 mg
Sodium: 263 mg
Calcium: 50 mg

Ingredient Weight Measure Issue
DOUGH,BREAD,FROZEN,WHITE 20 lbs
DILL WEED,DRIED 3-1/2 oz 2 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
CORNMEAL 8 oz

Method:
1 CCP: Thaw dough under refrigeration at 41 F. or lower. Allowing dough to rest for 30 minutes prior to use will make it easier to
work with.
2 Preheat proof box to 90 F. Check water level. Preheat convection oven to 325 F. closed vent, fan on.
3 Cut dough into 1-1/2 ounce pieces.
4 Pour 3/4 cup dill leaves on a sheet pan. Spread herbs around the pan. Roll each piece of dough in dill leaves, shaping each one
into a rope 5 inches long. Tie each rope into a loose knot. Replenish herbs as necessary.
5 Spray 4 sheet pans with non-stick cooking spray. Dust the inside of sheet pans with 1/4 cup cornmeal each.
6 Place knots on sheet pans in rows of 6x9. Place sheet pans in proof box beginning with the second shelf from the top.
7 When rolls have doubled in size, bake in a convection oven at 325 F. with fan on 12-15 minutes or until golden brown.
8 Remove from oven and cool before serving.

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/dill_rolls_frozen_dough.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence