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Oatmeal Rolls
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 033 03
OATMEAL ROLLS
Yield 100
Portion 2 Rolls
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
300 cal
46 g
8g
9g
0 mg
358 mg
28 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
9-2/3 lbs
2 gal
CEREAL,OATMEAL,ROLLED
2 lbs
1 qts 2 cup
MILK,NONFAT,DRY
4-1/4 oz
1-3/4 cup
SHORTENING,SOFTENED
1-2/3 lbs
3-3/4 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, rolled oats 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 inches long.
8 MAKE-UP: Shape dough pieces into balls rolling with a circular motion on a worktable. Place rolls on lightly sprayed sheet pans.
9 PROOF: At 90 F. about 1 hour or until double in bulk.
BAKE: Using a 350 F. convection oven, bake 10 to 12 minutes on high fan, open vent.



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Oatmeal Rolls

Yield: 100 Portion: 2 Rolls
Calories: 300 cal
Carbohydrates: 46 g
Protein: 8g
Fat: 9g
Cholesterol: 0 mg
Sodium: 358 mg
Calcium: 28 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 9-2/3 lbs 2 gal
CEREAL,OATMEAL,ROLLED 2 lbs 1 qts 2 cup
MILK,NONFAT,DRY 4-1/4 oz 1-3/4 cup
SHORTENING,SOFTENED 1-2/3 lbs 3-3/4 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, rolled oats 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 inches long.
8 MAKE-UP: Shape dough pieces into balls rolling with a circular motion on a worktable. Place rolls on lightly sprayed sheet pans.
9 PROOF: At 90 F. about 1 hour or until double in bulk.
BAKE: Using a 350 F. convection oven, bake 10 to 12 minutes 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/oatmeal_rolls.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence