Source: U.S. Department of Defence
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Onion Rolls (Roll Mix)
Source: U.S. Department of Defence | |
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 BREADS AND SWEET DOUGHS No.D 035 01
ONION ROLLS (ROLL MIX)
Yield 100
Portion 2 Rolls
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
262 cal
49 g
7g
4g
0 mg
376 mg
58 mg
Ingredient
Weight
Measure
Issue
ONIONS,DEHYDRATED,CHOPPED
1-5/8 lbs
3 qts 1 cup
WATER
4-1/8 lbs
2 qts
ROLL,MIX
13-1/2 lbs
5-1/8 oz
3/4 cup
YEAST,ACTIVE,DRY
Method
1
Soak and drain dehydrated onions. Add onions to Roll Mix and active dry yeast.
2
Prepare mix according to instructions on container.
3
PUNCH: Let rest 20 minutes.
4
MAKE-UP: Shape each piece into a smooth ball; let rest 10 to 20 minutes.
5
PROOF: Until rolls are double in bulk.
6
BAKE: At 425 F. 12 to 15 minutes or until done.
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|
| Yield: 100 | Portion: 2 Rolls |
| Calories: | 262 cal |
| Carbohydrates: | 49 g |
| Protein: | 7g |
| Fat: | 4g |
| Cholesterol: | 0 mg |
| Sodium: | 376 mg |
| Calcium: | 58 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| ONIONS,DEHYDRATED,CHOPPED | 1-5/8 lbs | 3 qts 1 cup | |
| WATER | 4-1/8 lbs | 2 qts | |
| ROLL,MIX | 13-1/2 lbs | ||
| YEAST,ACTIVE,DRY | 5-1/8 oz | 3/4 cup |
| Method: | |
|
1 Soak and drain dehydrated onions. Add onions to Roll Mix and active dry yeast. 2 Prepare mix according to instructions on container. 3 PUNCH: Let rest 20 minutes. 4 MAKE-UP: Shape each piece into a smooth ball; let rest 10 to 20 minutes. 5 PROOF: Until rolls are double in bulk. 6 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence