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Hot Rolls
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 033 00
HOT ROLLS
Yield 100
Portion 2 Rolls
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
325 cal
56 g
9g
7g
0 mg
358 mg
26 mg
Ingredient
Weight
Measure
Issue
YEAST,ACTIVE,DRY
4-1/2 oz
1/2 cup 2-2/3 tbsp
WATER,WARM
1-7/8 lbs
3-1/2 cup
WATER,COLD
5-3/4 lbs
2 qts 3 cup
SUGAR,GRANULATED
1-1/2 lbs
3-1/2 cup
SALT
3-1/8 oz
1/4 cup 1-1/3 tbsp
FLOUR,WHEAT,BREAD
14-1/2 lbs
3 gal
MILK,NONFAT,DRY
4-1/4 oz
1-3/4 cup
SHORTENING,SOFTENED
1-1/4 lbs
2-3/4 cup
COOKING SPRAY,NONSTICK
1 oz
2 tbsp
Method
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir.
2 Place cold 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 warm place, about 80 F., 1-1/2 hours or until double in size.
6 PUNCH: Divide dough into 8 2 lb 14 oz pieces. MAKEUP: Shape each piece into a smooth ball; let rest 10 to 20 minutes.
7 Roll each piece into a long rope, about 32 inches, of uniform diameter. Cut rope into 25 1-3/4 oz pieces about 1-1/4 inch long.
Place rolls on a lightly sprayed sheet pan.
8 PROOF: At 90 F. about 1 hour or until double in bulk.
9 BAKE: Using a 350 F. convection oven, bake for 10 to 15 minutes or until golden brown, on high fan, open vent.



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Hot Rolls

Yield: 100 Portion: 2 Rolls
Calories: 325 cal
Carbohydrates: 56 g
Protein: 9g
Fat: 7g
Cholesterol: 0 mg
Sodium: 358 mg
Calcium: 26 mg

Ingredient Weight Measure Issue
YEAST,ACTIVE,DRY 4-1/2 oz 1/2 cup 2-2/3 tbsp
WATER,WARM 1-7/8 lbs 3-1/2 cup
WATER,COLD 5-3/4 lbs 2 qts 3 cup
SUGAR,GRANULATED 1-1/2 lbs 3-1/2 cup
SALT 3-1/8 oz 1/4 cup 1-1/3 tbsp
FLOUR,WHEAT,BREAD 14-1/2 lbs 3 gal
MILK,NONFAT,DRY 4-1/4 oz 1-3/4 cup
SHORTENING,SOFTENED 1-1/4 lbs 2-3/4 cup
COOKING SPRAY,NONSTICK 1 oz 2 tbsp

Method:
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir.
2 Place cold 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 warm place, about 80 F., 1-1/2 hours or until double in size.
6 PUNCH: Divide dough into 8 2 lb 14 oz pieces. MAKEUP: Shape each piece into a smooth ball; let rest 10 to 20 minutes.
7 Roll each piece into a long rope, about 32 inches, of uniform diameter. Cut rope into 25 1-3/4 oz pieces about 1-1/4 inch long.
Place rolls on a lightly sprayed sheet pan.
8 PROOF: At 90 F. about 1 hour or until double in bulk.
9 BAKE: Using a 350 F. convection oven, bake for 10 to 15 minutes or until golden brown, on high fan, open vent.

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/hot_rolls.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence