Source: U.S. Department of Defence
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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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| 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence