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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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|
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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence