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Sugar Rolls
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BREADS AND SWEET DOUGHS No.D 036 08
SUGAR ROLLS
Yield 100
Portion 1 Roll
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
335 cal
56 g
6g
10 g
36 mg
269 mg
18 mg
Ingredient
Weight
Measure
Issue
YEAST,ACTIVE,DRY
6-3/4 oz
1 cup
WATER,WARM
1 lbs
2 cup
WATER
1-5/8 lbs
3 cup
1-1/4 lbs
2-1/4 cup
EGGS,WHOLE,FROZEN
SUGAR,GRANULATED
1-1/8 lbs
2-5/8 cup
MILK,NONFAT,DRY
1-3/4 oz
3/4 cup
SALT
1-7/8 oz
3 tbsp
FLOUR,WHEAT,BREAD
7-7/8 lbs
1 gal 2-1/2 qts
SHORTENING,SOFTENED
14-1/2 oz
2 cup
BUTTER
1 lbs
2 cup
14-1/8 oz
2 cup
SUGAR,GRANULATED
VANILLA GLAZE
2-3/4 cup
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, eggs, sugar, milk, and salt in mixer bowl. Using dough hook, mix at low speed just until blended.
3 Add flour and yeast solution. Mix at low speed 1 minute or until all flour mixture is incorporated into liquid.
4 Add shortening; mix at low speed 1 minute. Continue mixing 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 a warm place (80 F.) about 1-1/2 hours or until double in bulk.
6 PUNCH: Divide dough into 3 pieces, 4 lb 5 oz each; shape into a rectangular piece. Let rest 10 to 20 minutes.
7 Roll out each 4 lb 5 oz piece of dough into a rectangular sheet, about 18 inches wide, 36 inches long, and 1/4 inch thick. (If using
D 036 01, Sweet Dough Mix, use 4 lb 2 oz pieces).
8 Melt butter or margarine. Brush 1/2 cup on each sheet of dough.
9 Roll each piece tightly to make a long slender roll. Seal edges by pressing firmly. Elongate roll to 35 inches by rolling back and
forth on the work table. Brush 2 tbsp butter or margarine on each roll.
10 Slice each roll into 34 pieces, about 1 inch wide, using dough cutter.
11 Press cut side of each slice in 14 ounces or 2 cups granulated sugar so that surface is well coated.
12 Place sugar side up on lightly greased sheet pans in rows 5 by 8.
13 Proof at 90 F. to 100 F. until double in bulk.
14 Bake at 375 F. for 20 to 25 minutes or until golden brown or in 325 F. convection oven 15 minutes on high fan, open vent. Cool.
15 Glaze, if desired, with 1 recipe Vanilla Glaze, Recipe No. D 046 00 per 100 portions. Brush about 1 cup on rolls in each pan.



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Sugar Rolls

Yield: 100 Portion: 1 Roll
Calories: 335 cal
Carbohydrates: 56 g
Protein: 6g
Fat: 10 g
Cholesterol: 36 mg
Sodium: 269 mg
Calcium: 18 mg

Ingredient Weight Measure Issue
YEAST,ACTIVE,DRY 6-3/4 oz 1 cup
WATER,WARM 1 lbs 2 cup
WATER 1-5/8 lbs 3 cup
EGGS,WHOLE,FROZEN 1-1/4 lbs 2-1/4 cup
SUGAR,GRANULATED 1-1/8 lbs 2-5/8 cup
MILK,NONFAT,DRY 1-3/4 oz 3/4 cup
SALT 1-7/8 oz 3 tbsp
FLOUR,WHEAT,BREAD 7-7/8 lbs 1 gal 2-1/2 qts
SHORTENING,SOFTENED 14-1/2 oz 2 cup
BUTTER 1 lbs 2 cup
SUGAR,GRANULATED 14-1/8 oz 2 cup
VANILLA GLAZE 2-3/4 cup

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, eggs, sugar, milk, and salt in mixer bowl. Using dough hook, mix at low speed just until blended.
3 Add flour and yeast solution. Mix at low speed 1 minute or until all flour mixture is incorporated into liquid.
4 Add shortening; mix at low speed 1 minute. Continue mixing 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 a warm place (80 F.) about 1-1/2 hours or until double in bulk.
6 PUNCH: Divide dough into 3 pieces, 4 lb 5 oz each; shape into a rectangular piece. Let rest 10 to 20 minutes.
7 Roll out each 4 lb 5 oz piece of dough into a rectangular sheet, about 18 inches wide, 36 inches long, and 1/4 inch thick. (If using
D 036 01, Sweet Dough Mix, use 4 lb 2 oz pieces).
8 Melt butter or margarine. Brush 1/2 cup on each sheet of dough.
9 Roll each piece tightly to make a long slender roll. Seal edges by pressing firmly. Elongate roll to 35 inches by rolling back and
forth on the work table. Brush 2 tbsp butter or margarine on each roll.
10 Slice each roll into 34 pieces, about 1 inch wide, using dough cutter.
11 Press cut side of each slice in 14 ounces or 2 cups granulated sugar so that surface is well coated.
12 Place sugar side up on lightly greased sheet pans in rows 5 by 8.
13 Proof at 90 F. to 100 F. until double in bulk.
14 Bake at 375 F. for 20 to 25 minutes or until golden brown or in 325 F. convection oven 15 minutes on high fan, open vent. Cool.
15 Glaze, if desired, with 1 recipe Vanilla Glaze, Recipe No. D 046 00 per 100 portions. Brush about 1 cup on rolls in each pan.

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/sugar_rolls.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence