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Onion Rolls
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 035 00
ONION ROLLS
Yield 100
Portion 2 Rolls
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
312 cal
58 g
8g
5g
0 mg
428 mg
41 mg
Ingredient
Weight
Measure
Issue
YEAST,ACTIVE,DRY
3-3/8 oz
1/2 cup
WATER,WARM
1-1/3 lbs
2-1/2 cup
WATER
4-2/3 lbs
2 qts 1 cup
SUGAR,GRANULATED
1-1/4 lbs
2-3/4 cup
MILK,NONFAT,DRY
3-1/4 oz
1-3/8 cup
SALT
3-3/4 oz
1/4 cup 2-1/3 tbsp
ONIONS,DEHYDRATED,CHOPPED
1-5/8 lbs
3 qts 1 cup
WATER
4-1/8 lbs
2 qts
13-1/4 lbs
3 gal
FLOUR,WHEAT,GENERAL PURPOSE
SHORTENING,SOFTENED
1 lbs
2-1/4 cup
Method
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well; let stand 5 minutes; stir. Set aside for
use in Step 3.
2 Place water in mixer bowl. Add sugar, milk, and salt. Mix at low speed until smooth.
3 Soak and drain the dehydrated onions.
4 Add flour; mix at low speed. Add shortening, yeast solution, and onions; mix until well blended.
5 Mix at medium speed 15 minutes or until dough is smooth and elastic.
6 FERMENT: Cover. Set in warm place (80 F.) 2 hours or until double in bulk.
7 PUNCH: Let rest 20 minutes.
8 MAKE-UP: Shape each piece into a smooth ball; let rest 10 to 20 minutes.
9 PROOF: Until rolls are double in bulk.
10 BAKE: At 425 F. 12 to 15 minutes or until done.



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Onion Rolls

Yield: 100 Portion: 2 Rolls
Calories: 312 cal
Carbohydrates: 58 g
Protein: 8g
Fat: 5g
Cholesterol: 0 mg
Sodium: 428 mg
Calcium: 41 mg

Ingredient Weight Measure Issue
YEAST,ACTIVE,DRY 3-3/8 oz 1/2 cup
WATER,WARM 1-1/3 lbs 2-1/2 cup
WATER 4-2/3 lbs 2 qts 1 cup
SUGAR,GRANULATED 1-1/4 lbs 2-3/4 cup
MILK,NONFAT,DRY 3-1/4 oz 1-3/8 cup
SALT 3-3/4 oz 1/4 cup 2-1/3 tbsp
ONIONS,DEHYDRATED,CHOPPED 1-5/8 lbs 3 qts 1 cup
WATER 4-1/8 lbs 2 qts
FLOUR,WHEAT,GENERAL PURPOSE 13-1/4 lbs 3 gal
SHORTENING,SOFTENED 1 lbs 2-1/4 cup

Method:
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well; let stand 5 minutes; stir. Set aside for
use in Step 3.
2 Place water in mixer bowl. Add sugar, milk, and salt. Mix at low speed until smooth.
3 Soak and drain the dehydrated onions.
4 Add flour; mix at low speed. Add shortening, yeast solution, and onions; mix until well blended.
5 Mix at medium speed 15 minutes or until dough is smooth and elastic.
6 FERMENT: Cover. Set in warm place (80 F.) 2 hours or until double in bulk.
7 PUNCH: Let rest 20 minutes.
8 MAKE-UP: Shape each piece into a smooth ball; let rest 10 to 20 minutes.
9 PROOF: Until rolls are double in bulk.
10 BAKE: At 425 F. 12 to 15 minutes or until done.

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/onion_rolls.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence