Source: U.S. Department of Defence
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Submarine Rolls (Hoagie, Torpedo)
Source: U.S. Department of Defence | |
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 BREADS AND SWEET DOUGHS No.D 003 00
SUBMARINE ROLLS (HOAGIE, TORPEDO)
Yield 100
Portion 1 Roll
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
389 cal
73 g
12 g
5g
0 mg
423 mg
17 mg
Ingredient
Weight
Measure
Issue
YEAST,ACTIVE,DRY
6-3/4 oz
1 cup
WATER,WARM
2-1/8 lbs
1 qts
WATER,COLD
8-7/8 lbs
1 gal 1/4 qts
SUGAR,GRANULATED
8-7/8 oz
1-1/4 cup
SALT
3-3/4 oz
1/4 cup 2-1/3 tbsp
FLOUR,WHEAT,BREAD
21-1/8 lbs
4 gal 1-1/2 qts
SHORTENING,SOFTENED
9 oz
1-1/4 cup
COOKING SPRAY,NONSTICK
2 oz
1/4 cup 1/3 tbsp
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, sugar, salt, and flour in mixer bowl.
3 Mix at low speed 1 minute or until all flour is incorporated into liquid, using dough hook. Add yeast solution; mix at low speed 1
minute.
4 Add shortening; mix at medium speed 10 minutes or until dough is smooth and elastic. Dough temperature should be between 78
F. and 82 F.
5 FERMENT: Cover. Set in warm place, 80 F. for 1-1/2 hours or until double in bulk.
6 PUNCH: Fold sides into center. Turn dough over. Divide dough into approximately 3-pound pieces. Let rest about 10 minutes.
7 MAKEUP: Divide each ball into 10 4-1/2-ounce pieces; flatten. Roll up like jelly roll into 1-1/4x8-inch rolls. Lightly spray pans
with non-stick cooking spray. Place 15 rolls about 2 inches apart on each sprayed pan.
8 Prepare 1/2 Recipe Cornstarch Wash, Recipe No. D 040 00. Brush on top and sides of each roll.
9 PROOF: At 90 F. until double in size, about 40 minutes.
Using a convection oven, bake at 350 F. for 12 to 15 minutes or until lightly browned on high fan, open vent. Immediately brush
with Cornstarch Wash. Cool on wire racks.
Notes
1 Rolls may be prepared using semi-automatic bakery equipment (roll divider and rounding machine, bread molder-dough sheeter
machine and bun slicer). Follow Step 1. In Step 2, combine1 1/3 oz (3 tbsp) bakery emulsifier with flour and milk. Follow Steps 3
through 6. In Step 7, divide dough into 5 lb 6 oz pieces. Place in roll divider and rounding machine. Divide into 36 balls. Press 2 balls
together to form 4-1/2 oz balls. Let rest 5 to 10 minutes. Feed balls, one at a time into bread molder-dough sheeter machine, with a 9-
inch pressure plate. Follow Steps 8 through 10. Slice rolls partially through using bun slicer.
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https://theodora.com/recipies/breads_and_sweet_doughs/submarine_rolls_hoagie_torpedo.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 1 Roll |
| Calories: | 389 cal |
| Carbohydrates: | 73 g |
| Protein: | 12 g |
| Fat: | 5g |
| Cholesterol: | 0 mg |
| Sodium: | 423 mg |
| Calcium: | 17 mg |
| Ingredient | Weight | Measure | Issue |
|---|---|---|---|
| YEAST,ACTIVE,DRY | 6-3/4 oz | 1 cup | |
| WATER,WARM | 2-1/8 lbs | 1 qts | |
| WATER,COLD | 8-7/8 lbs | 1 gal 1/4 qts | |
| SUGAR,GRANULATED | 8-7/8 oz | 1-1/4 cup | |
| SALT | 3-3/4 oz | 1/4 cup 2-1/3 tbsp | |
| FLOUR,WHEAT,BREAD | 21-1/8 lbs | 4 gal 1-1/2 qts | |
| SHORTENING,SOFTENED | 9 oz | 1-1/4 cup | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp |
| 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, sugar, salt, and flour in mixer bowl. 3 Mix at low speed 1 minute or until all flour is incorporated into liquid, using dough hook. Add yeast solution; mix at low speed 1 minute. 4 Add shortening; mix at medium speed 10 minutes or until dough is smooth and elastic. Dough temperature should be between 78 F. and 82 F. 5 FERMENT: Cover. Set in warm place, 80 F. for 1-1/2 hours or until double in bulk. 6 PUNCH: Fold sides into center. Turn dough over. Divide dough into approximately 3-pound pieces. Let rest about 10 minutes. 7 MAKEUP: Divide each ball into 10 4-1/2-ounce pieces; flatten. Roll up like jelly roll into 1-1/4x8-inch rolls. Lightly spray pans with non-stick cooking spray. Place 15 rolls about 2 inches apart on each sprayed pan. 8 Prepare 1/2 Recipe Cornstarch Wash, Recipe No. D 040 00. Brush on top and sides of each roll. 9 PROOF: At 90 F. until double in size, about 40 minutes. Using a convection oven, bake at 350 F. for 12 to 15 minutes or until lightly browned on high fan, open vent. Immediately brush with Cornstarch Wash. Cool on wire racks. Notes 1 Rolls may be prepared using semi-automatic bakery equipment (roll divider and rounding machine, bread molder-dough sheeter machine and bun slicer). Follow Step 1. In Step 2, combine1 1/3 oz (3 tbsp) bakery emulsifier with flour and milk. Follow Steps 3 through 6. In Step 7, divide dough into 5 lb 6 oz pieces. Place in roll divider and rounding machine. Divide into 36 balls. Press 2 balls together to form 4-1/2 oz balls. Let rest 5 to 10 minutes. Feed balls, one at a time into bread molder-dough sheeter machine, with a 9- inch pressure plate. Follow Steps 8 through 10. Slice rolls partially through using bun slicer. |
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