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Glazed Rolls
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 036 02
GLAZED ROLLS
Yield 100
Portion 1 Roll
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
244 cal
38 g
6g
8g
29 mg
243 mg
17 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
8 oz
1 cup
2-3/8 cup
VANILLA GLAZE
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 long rope of uniform diameter. (If using D 036 01, Sweet Dough Mix, use 4
lb 2 oz pieces.)
8 Slice into 34 pieces, weighing 1-3/4 to 2 oz each.
9 Shape into balls by rolling with a circular motion.
10 Place on lightly greased sheet pans in rows 6 by 9.
11 Melt butter or margarine. Brush 1/2 cup on rolls in each pan.
12 PROOF: At 90 F. to 100 F. until double in bulk.
13 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.
14 Prepare 1 recipe Vanilla Glaze, Recipe No. D 046 00; brush about 1-1/3 cups on baked rolls in each pan for each 100 servings.



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Glazed Rolls

Yield: 100 Portion: 1 Roll
Calories: 244 cal
Carbohydrates: 38 g
Protein: 6g
Fat: 8g
Cholesterol: 29 mg
Sodium: 243 mg
Calcium: 17 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 8 oz 1 cup
VANILLA GLAZE 2-3/8 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 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 long rope of uniform diameter. (If using D 036 01, Sweet Dough Mix, use 4
lb 2 oz pieces.)
8 Slice into 34 pieces, weighing 1-3/4 to 2 oz each.
9 Shape into balls by rolling with a circular motion.
10 Place on lightly greased sheet pans in rows 6 by 9.
11 Melt butter or margarine. Brush 1/2 cup on rolls in each pan.
12 PROOF: At 90 F. to 100 F. until double in bulk.
13 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.
14 Prepare 1 recipe Vanilla Glaze, Recipe No. D 046 00; brush about 1-1/3 cups on baked rolls in each pan for each 100 servings.

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/glazed_rolls.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence