Source: U.S. Department of Defence
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Hamburger Rolls
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 BREADS AND SWEET DOUGHS No.D 033 06
HAMBURGER ROLLS
Yield 100
Portion 1 Roll
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
227 cal
37 g
6g
6g
0 mg
239 mg
18 mg
Ingredient
Weight
Measure
Issue
YEAST,ACTIVE,DRY
3-3/8 oz
1/2 cup
WATER,WARM
1-1/4 lbs
2-3/8 cup
WATER,COLD
1 lbs
1-7/8 cup
SUGAR,GRANULATED
1 lbs
2-3/8 cup
SALT
2-1/8 oz
3-1/3 tbsp
FLOUR,WHEAT,BREAD
9-2/3 lbs
2 gal
MILK,NONFAT,DRY
2-2/3 oz
1-1/8 cup
SHORTENING,SOFTENED
1-1/8 lbs
2-1/2 cup
MILK AND WATER WASH
1/2 cup
Method
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir.
2 Place water in mixer bowl; add sugar and salt; stir until dissolved. Add yeast solution.
3 Combine flour and milk; add to liquid solution. Using dough hook, mix at low speed 1 minute or until flour mixture is incorporated
into liquid.
4 Add shortening; mix 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 water place, about 80 F., 1-1/2 hours or until double in bulk.
6 Punch: Divide dough into 8 2 lb 14 oz pieces. Shape each piece into a smooth ball; let rest 10 to 20 minutes.
7 Shape 2-1/2 ounce pieces of dough into balls by rolling with a circular motion on work table.
8 Place on greased sheet pans in rows 4 by 6.
9 When half-proofed, flatten with hand or small can to about 1/2 inch thickness and 3-1/2 inch diameter; brush with 1/3 recipe Milk
Wash, Recipe No. I 004 02 per 100 servings.
10 Proof at 90 F. until double in bulk.
11 Bake at 400 F. for 15 to 20 minutes or in 350 F. convection oven for 10 to 15 minutes or until golden brown on high fan, open
vent. Cool.
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|
| Yield: 100 | Portion: 1 Roll |
| Calories: | 227 cal |
| Carbohydrates: | 37 g |
| Protein: | 6g |
| Fat: | 6g |
| Cholesterol: | 0 mg |
| Sodium: | 239 mg |
| Calcium: | 18 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| YEAST,ACTIVE,DRY | 3-3/8 oz | 1/2 cup | |
| WATER,WARM | 1-1/4 lbs | 2-3/8 cup | |
| WATER,COLD | 1 lbs | 1-7/8 cup | |
| SUGAR,GRANULATED | 1 lbs | 2-3/8 cup | |
| SALT | 2-1/8 oz | 3-1/3 tbsp | |
| FLOUR,WHEAT,BREAD | 9-2/3 lbs | 2 gal | |
| MILK,NONFAT,DRY | 2-2/3 oz | 1-1/8 cup | |
| SHORTENING,SOFTENED | 1-1/8 lbs | 2-1/2 cup | |
| MILK AND WATER WASH | 1/2 cup |
| Method: | |
|
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir. 2 Place water in mixer bowl; add sugar and salt; stir until dissolved. Add yeast solution. 3 Combine flour and milk; add to liquid solution. Using dough hook, mix at low speed 1 minute or until flour mixture is incorporated into liquid. 4 Add shortening; mix 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 water place, about 80 F., 1-1/2 hours or until double in bulk. 6 Punch: Divide dough into 8 2 lb 14 oz pieces. Shape each piece into a smooth ball; let rest 10 to 20 minutes. 7 Shape 2-1/2 ounce pieces of dough into balls by rolling with a circular motion on work table. 8 Place on greased sheet pans in rows 4 by 6. 9 When half-proofed, flatten with hand or small can to about 1/2 inch thickness and 3-1/2 inch diameter; brush with 1/3 recipe Milk Wash, Recipe No. I 004 02 per 100 servings. 10 Proof at 90 F. until double in bulk. 11 Bake at 400 F. for 15 to 20 minutes or in 350 F. convection oven for 10 to 15 minutes or until golden brown on high fan, open vent. Cool. |
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