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Poppy Seed Rolls Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 033 09

POPPY SEED ROLLS

Yield 100

Portion 2 Rolls

Calories

Carbohydrates

Protein

Fat

Cholesterol

Sodium

Calcium

346 cal

56 g

9g

9g

0 mg

359 mg

42 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

1-2/3 lbs

3-3/4 cup

EGG WHITE WASH

1/2 cup

POPPY SEEDS

3-3/4 oz

3/4 cup

Method

1 Sprinkle yeast over water. Do not use temperatures above 110 F. Mix well. Let stand 5 minutes; stir.

2 Place 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 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, about 80 F., for 1-1/2 hours or until double in bulk.

6 PUNCH: Divide dough into about 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 Shape rolls as desired.

9 Place on greased sheet pans. Brush top of rolls lightly with water or 1/6 recipe Egg White Wash, Recipe No. D 017 01. Sprinkle

top of rolls with poppy seeds.

10 Proof at 90 F. until double in bulk.

11 Bake at 400 F. for 15 to 20 minutes or in a 350 F. convection oven 10 to 15 minutes or until golden brown on high fan, open vent.

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Copyright © 1995-2019 ITA all rights reserved.

Theodora's
Recipes

Poppy Seed Rolls

Yield: 100	Portion: 2 Rolls
Calories:	346 cal
Carbohydrates:	56 g
Protein:	9g
Fat:	9g
Cholesterol:	0 mg
Sodium:	359 mg
Calcium:	42 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	1-2/3 lbs	3-3/4 cup
EGG WHITE WASH		1/2 cup
POPPY SEEDS	3-3/4 oz	3/4 cup

Method:

1 Sprinkle yeast over water. Do not use temperatures above 110 F. Mix well. Let stand 5 minutes; stir.
2 Place 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 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, about 80 F., for 1-1/2 hours or until double in bulk.
6 PUNCH: Divide dough into about 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 Shape rolls as desired.
9 Place on greased sheet pans. Brush top of rolls lightly with water or 1/6 recipe Egg White Wash, Recipe No. D 017 01. Sprinkle
top of rolls with poppy seeds.
10 Proof at 90 F. until double in bulk.
11 Bake at 400 F. for 15 to 20 minutes or in a 350 F. convection oven 10 to 15 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/poppy_seed_rolls.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence