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Hot Rolls (Short-Time Formula)
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 BREADS AND SWEET DOUGHS No.D 034 00
HOT ROLLS (SHORT-TIME FORMULA)
Yield 100
Portion 2 Rolls
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
276 cal
51 g
9g
4g
0 mg
325 mg
30 mg
Ingredient
Weight
Measure
Issue
YEAST,ACTIVE,DRY
4-1/2 oz
1/2 cup 2-1/3 tbsp
WATER,WARM
1-5/8 lbs
3 cup
SUGAR,GRANULATED
1-1/8 oz
2-2/3 tbsp
WATER
6-1/4 lbs
3 qts
MILK,NONFAT,DRY
5-3/8 oz
2-1/4 cup
SUGAR,GRANULATED
5-1/4 oz
3/4 cup
FLOUR,WHEAT,BREAD
10-7/8 lbs
2 gal 1 qts
SHORTENING,SOFTENED
9 oz
1-1/4 cup
FLOUR,WHEAT,BREAD
3-5/8 lbs
3 qts
SALT
2-7/8 oz
1/4 cup 2/3 tbsp
Method
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes. Add sugar and stir
until dissolved. Let stand for 10 minutes; stir. Set aside for use in Step 3.
2 Place water in mixer bowl. Add milk and sugar. Using dough hook, mix at low speed about 1 minute until blended.
3 Add flour; mix at low speed about 2 minutes or until flour is incorporated. Add shortening and yeast solution. Mix at low speed
about 2 minutes until smooth.
4 Mix at medium speed 10 minutes.
5 Let rise in mixer bowl 20 minutes.
6 Sift flour and salt; add to mixture in mixer bowl. Mix at low speed 2 minutes or until flour is incorporated. Mix at medium speed
10 minutes or until smooth and elastic.
7 FERMENT: Cover. Set in warm place (80 F.) 1-1/2 hours or until double in bulk.
8 MAKE-UP: Line pans with parchment paper. Divide dough into 2 2 lb-10 oz pieces. Shape each piece into a smooth ball; let rest
15 minutes.
9 Roll each piece into a long rope, about 38 inches, of uniform diameter, about 1-1/2-inch thick. Cut rope into 25 1-2/3 inch pieces,
about 1-1/3 inches long.
10 MAKE-UP: Shape each piece into a smooth ball; let rest 10 to 20 minutes.
11 PROOF: At 90 F. until double in bulk, about 45 minutes.
12 BAKE: 15 to 20 minutes at 400 F. or in 350 F. convection oven 10 to 12 minutes or until golden brown on high fan, open vent.
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| Yield: 100 | Portion: 2 Rolls |
| Calories: | 276 cal |
| Carbohydrates: | 51 g |
| Protein: | 9g |
| Fat: | 4g |
| Cholesterol: | 0 mg |
| Sodium: | 325 mg |
| Calcium: | 30 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| YEAST,ACTIVE,DRY | 4-1/2 oz | 1/2 cup 2-1/3 tbsp | |
| WATER,WARM | 1-5/8 lbs | 3 cup | |
| SUGAR,GRANULATED | 1-1/8 oz | 2-2/3 tbsp | |
| WATER | 6-1/4 lbs | 3 qts | |
| MILK,NONFAT,DRY | 5-3/8 oz | 2-1/4 cup | |
| SUGAR,GRANULATED | 5-1/4 oz | 3/4 cup | |
| FLOUR,WHEAT,BREAD | 10-7/8 lbs | 2 gal 1 qts | |
| SHORTENING,SOFTENED | 9 oz | 1-1/4 cup | |
| FLOUR,WHEAT,BREAD | 3-5/8 lbs | 3 qts | |
| SALT | 2-7/8 oz | 1/4 cup 2/3 tbsp |
| Method: | |
|
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes. Add sugar and stir until dissolved. Let stand for 10 minutes; stir. Set aside for use in Step 3. 2 Place water in mixer bowl. Add milk and sugar. Using dough hook, mix at low speed about 1 minute until blended. 3 Add flour; mix at low speed about 2 minutes or until flour is incorporated. Add shortening and yeast solution. Mix at low speed about 2 minutes until smooth. 4 Mix at medium speed 10 minutes. 5 Let rise in mixer bowl 20 minutes. 6 Sift flour and salt; add to mixture in mixer bowl. Mix at low speed 2 minutes or until flour is incorporated. Mix at medium speed 10 minutes or until smooth and elastic. 7 FERMENT: Cover. Set in warm place (80 F.) 1-1/2 hours or until double in bulk. 8 MAKE-UP: Line pans with parchment paper. Divide dough into 2 2 lb-10 oz pieces. Shape each piece into a smooth ball; let rest 15 minutes. 9 Roll each piece into a long rope, about 38 inches, of uniform diameter, about 1-1/2-inch thick. Cut rope into 25 1-2/3 inch pieces, about 1-1/3 inches long. 10 MAKE-UP: Shape each piece into a smooth ball; let rest 10 to 20 minutes. 11 PROOF: At 90 F. until double in bulk, about 45 minutes. 12 BAKE: 15 to 20 minutes at 400 F. or in 350 F. convection oven 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence