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Hard Rolls
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 032 00
HARD ROLLS
Yield 100
Portion 2 Rolls
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
259 cal
49 g
8g
3g
0 mg
425 mg
11 mg
Ingredient
Weight
Measure
Issue
YEAST,ACTIVE,DRY
2-1/2 oz
1/4 cup 2-1/3 tbsp
WATER,WARM
1-2/3 lbs
3-1/4 cup
WATER,COLD
6-1/4 lbs
3 qts
8-1/2 oz
1 cup
EGG WHITES
SUGAR,GRANULATED
3-1/2 oz
1/2 cup
SALT
3-3/4 oz
1/4 cup 2-1/3 tbsp
SHORTENING,SOFTENED
4-1/8 oz
1/2 cup 1 tbsp
FLOUR,WHEAT,BREAD
14-1/2 lbs
3 gal
2 oz
1/4 cup 1/3 tbsp
COOKING SPRAY,NONSTICK
Method
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir.
2 Place water, egg whites, sugar, salt, shortening, and flour in mixer bowl. Add yeast solution.
3 Using dough hook, mix at low speed 1 minute or until all flour mixture is incorporated into liquid. Continue mixing at medium
speed 10 minutes or until dough is smooth and elastic. Dough temperature should be between 78 F. to 82 F.
4 FERMENT: Cover. Set in warm place (80 F.) about 1-1/2 hours or until double in bulk.
5 PUNCH: Divide dough into 8 2-1/2 pound pieces. Shape each piece into a smooth ball; let rest 10 to 20 minutes.
6 Roll each piece into a long rope, about 25 inches, of uniform diameter. Cut rope into pieces about 1-inch thick, weighing 1-1/2
ounces each.
7 MAKE-UP: Lightly spray sheet pans with non-stick cooking spray. Place rolls on sheet pans in rows 5 by 7 so rolls do not touch
each other during proofing or baking.
8 PROOF: At 90 F. to 100 F. until double in bulk. Brush with 1 recipe hot Cornstarch Wash, Recipe No. D 040 00.
9 BAKE: 25 to 30 minutes at 400 F. or in 350 F. convection oven 15 minutes or until golden brown, on high fan, open vent. Brush
with hot Cornstarch Wash, Recipe No. D 040 00 immediately after removal from oven.



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Hard Rolls

Yield: 100 Portion: 2 Rolls
Calories: 259 cal
Carbohydrates: 49 g
Protein: 8g
Fat: 3g
Cholesterol: 0 mg
Sodium: 425 mg
Calcium: 11 mg

Ingredient Weight Measure Issue
YEAST,ACTIVE,DRY 2-1/2 oz 1/4 cup 2-1/3 tbsp
WATER,WARM 1-2/3 lbs 3-1/4 cup
WATER,COLD 6-1/4 lbs 3 qts
EGG WHITES 8-1/2 oz 1 cup
SUGAR,GRANULATED 3-1/2 oz 1/2 cup
SALT 3-3/4 oz 1/4 cup 2-1/3 tbsp
SHORTENING,SOFTENED 4-1/8 oz 1/2 cup 1 tbsp
FLOUR,WHEAT,BREAD 14-1/2 lbs 3 gal
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp

Method:
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir.
2 Place water, egg whites, sugar, salt, shortening, and flour in mixer bowl. Add yeast solution.
3 Using dough hook, mix at low speed 1 minute or until all flour mixture is incorporated into liquid. Continue mixing at medium
speed 10 minutes or until dough is smooth and elastic. Dough temperature should be between 78 F. to 82 F.
4 FERMENT: Cover. Set in warm place (80 F.) about 1-1/2 hours or until double in bulk.
5 PUNCH: Divide dough into 8 2-1/2 pound pieces. Shape each piece into a smooth ball; let rest 10 to 20 minutes.
6 Roll each piece into a long rope, about 25 inches, of uniform diameter. Cut rope into pieces about 1-inch thick, weighing 1-1/2
ounces each.
7 MAKE-UP: Lightly spray sheet pans with non-stick cooking spray. Place rolls on sheet pans in rows 5 by 7 so rolls do not touch
each other during proofing or baking.
8 PROOF: At 90 F. to 100 F. until double in bulk. Brush with 1 recipe hot Cornstarch Wash, Recipe No. D 040 00.
9 BAKE: 25 to 30 minutes at 400 F. or in 350 F. convection oven 15 minutes or until golden brown, on high fan, open vent. Brush
with hot Cornstarch Wash, Recipe No. D 040 00 immediately after removal from oven.

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/hard_rolls.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence