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Hot Rolls (Brown and Serve)
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 033 01
HOT ROLLS (BROWN AND SERVE)
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 (80 F.) 1-1/2 hours or until double in size.
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 Roll each piece into a long rope, about 32 inches, of uniform diameter about 2 inches thick. Cut rope into 25 1-3/4 oz pieces about
1-1/4 inch long.
8 MAKEUP: Shape dough pieces into balls by rolling with a circular motion. Lightly spray sheet pans with non-stick cooking
9 PROOF: At 90 F. about 30 minutes or until double in size.
10 PREBAKE: 25 minutes at 325 F. or in 300 F. convection oven for 12 to 15 minutes or until rolls begin to brown on low fan, open
vent.
11 Cool on pans; wrap in aluminum foil. Refrigerate at 40 F. for up to 2 days.
12 BAKE: Bring covered rolls to room temperature about 1 hour before baking. Finish baking in 350 F. convection oven about 10 to
12 minutes or until golden brown on high fan, open vent.



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Hot Rolls (Brown and Serve)

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 (80 F.) 1-1/2 hours or until double in size.
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 Roll each piece into a long rope, about 32 inches, of uniform diameter about 2 inches thick. Cut rope into 25 1-3/4 oz pieces about
1-1/4 inch long.
8 MAKEUP: Shape dough pieces into balls by rolling with a circular motion. Lightly spray sheet pans with non-stick cooking
9 PROOF: At 90 F. about 30 minutes or until double in size.
10 PREBAKE: 25 minutes at 325 F. or in 300 F. convection oven for 12 to 15 minutes or until rolls begin to brown on low fan, open
vent.
11 Cool on pans; wrap in aluminum foil. Refrigerate at 40 F. for up to 2 days.
12 BAKE: Bring covered rolls to room temperature about 1 hour before baking. Finish baking in 350 F. convection oven about 10 to
12 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_brown_and_serve.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence