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Potato Rolls (Frozen Dough)
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 805 00
POTATO ROLLS (FROZEN DOUGH)
Yield 100
Portion 2 Rolls
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
295 cal
52 g
10 g
5g
0 mg
264 mg
33 mg
Ingredient
Weight
Measure
Issue
DOUGH,BREAD,FROZEN,WHITE
20 lbs
POTATO,WHITE,INSTANT,GRANULES
10-1/8 oz
1 qts 2 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
CORNMEAL
8 oz
Method
1 CCP: Thaw dough under refrigeration at 41 F. or lower. Allowing dough to rest for 30 minutes prior to use will make it easier to
work with.
2 Preheat proof box to 90 F. Check water level. Preheat convection oven to 325 F. closed vent, fan on.
3 Pour approximately 2 cups potato flakes into sheet pans. Spread potato flakes around evenly. Replenish as necessary.
4 Spray 4 sheet pans with non-stick cooking spray. Dust the inside of sheet pans with 1/4 cup cornmeal each.
5 Cut dough into 1-1/2 inch pieces. Shape dough into rolls by rolling in a circular motion.
6 Roll each piece of dough in potato flakes and place rolls on sheet pans in rows of 6 x 9. Using a sharp knife, slash the center of
each roll once. Place sheet pans in proof box beginning with the second shelf from the top.
7 When rolls have doubled in size, bake in a convection oven at 325 F. with fan on 12-15 minutes or until golden brown.
8 Remove from oven and cool before serving.



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Potato Rolls (Frozen Dough)

Yield: 100 Portion: 2 Rolls
Calories: 295 cal
Carbohydrates: 52 g
Protein: 10 g
Fat: 5g
Cholesterol: 0 mg
Sodium: 264 mg
Calcium: 33 mg

Ingredient Weight Measure Issue
DOUGH,BREAD,FROZEN,WHITE 20 lbs
POTATO,WHITE,INSTANT,GRANULES 10-1/8 oz 1 qts 2 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
CORNMEAL 8 oz

Method:
1 CCP: Thaw dough under refrigeration at 41 F. or lower. Allowing dough to rest for 30 minutes prior to use will make it easier to
work with.
2 Preheat proof box to 90 F. Check water level. Preheat convection oven to 325 F. closed vent, fan on.
3 Pour approximately 2 cups potato flakes into sheet pans. Spread potato flakes around evenly. Replenish as necessary.
4 Spray 4 sheet pans with non-stick cooking spray. Dust the inside of sheet pans with 1/4 cup cornmeal each.
5 Cut dough into 1-1/2 inch pieces. Shape dough into rolls by rolling in a circular motion.
6 Roll each piece of dough in potato flakes and place rolls on sheet pans in rows of 6 x 9. Using a sharp knife, slash the center of
each roll once. Place sheet pans in proof box beginning with the second shelf from the top.
7 When rolls have doubled in size, bake in a convection oven at 325 F. with fan on 12-15 minutes or until golden brown.
8 Remove from oven and cool before serving.

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/potato_rolls_frozen_dough.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence