Source: U.S. Department of Defence
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Whole Wheat Rolls
Source: U.S. Department of Defence | |
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 BREADS AND SWEET DOUGHS No.D 059 00
WHOLE WHEAT ROLLS
Yield 100
Portion 2 Rolls
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
261 cal
50 g
8g
4g
0 mg
383 mg
31 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
6-3/4 lbs
3 qts 1 cup
SUGAR,GRANULATED
1-1/2 lbs
3-3/8 cup
SALT
3-3/8 oz
1/4 cup 1-2/3 tbsp
FLOUR,WHOLE WHEAT
5-1/2 lbs
1 gal 1-1/4 qts
FLOUR,WHEAT,BREAD
7-1/4 lbs
1 gal 2 qts
MILK,NONFAT,DRY
4-1/2 oz
1-7/8 cup
SHORTENING,SOFTENED
9 oz
1-1/4 cup
Method
1 Sprinkle yeast over water. Do not use in temperatures above 110 F. Mix well. Let stand for 5 minutes. Stir.
2 Place water in mixer bowl; add sugar and salt; stir until dissolved. Add yeast solution.
3 Combine whole wheat flour, bread flour, and milk. Add to liquid solution. Using dough hook, mix at low speed 1 minute or 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 78 F. to 82 F.
5 FERMENT: Cover. Set in warm place (80 F.) for 1-1/2 hours or until double in bulk.
6 PUNCH: Divide dough into 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 inches long.
8 MAKE-UP: Shape into balls by rolling with a circular motion on work table.
9 PROOF: At 90 F. until double in bulk, about 1 hour.
10 BAKE: 15 to 20 minutes at 400 F., or in 350 F. convection oven for 10 to 15 minutes until golden brown, on high fan, open vent.
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https://theodora.com/recipies/breads_and_sweet_doughs/whole_wheat_rolls.html Copyright © 1995-2019 ITA all rights reserved.
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| Yield: 100 | Portion: 2 Rolls |
| Calories: | 261 cal |
| Carbohydrates: | 50 g |
| Protein: | 8g |
| Fat: | 4g |
| Cholesterol: | 0 mg |
| Sodium: | 383 mg |
| Calcium: | 31 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 | 6-3/4 lbs | 3 qts 1 cup | |
| SUGAR,GRANULATED | 1-1/2 lbs | 3-3/8 cup | |
| SALT | 3-3/8 oz | 1/4 cup 1-2/3 tbsp | |
| FLOUR,WHOLE WHEAT | 5-1/2 lbs | 1 gal 1-1/4 qts | |
| FLOUR,WHEAT,BREAD | 7-1/4 lbs | 1 gal 2 qts | |
| MILK,NONFAT,DRY | 4-1/2 oz | 1-7/8 cup | |
| SHORTENING,SOFTENED | 9 oz | 1-1/4 cup |
| Method: | |
|
1 Sprinkle yeast over water. Do not use in temperatures above 110 F. Mix well. Let stand for 5 minutes. Stir. 2 Place water in mixer bowl; add sugar and salt; stir until dissolved. Add yeast solution. 3 Combine whole wheat flour, bread flour, and milk. Add to liquid solution. Using dough hook, mix at low speed 1 minute or 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 78 F. to 82 F. 5 FERMENT: Cover. Set in warm place (80 F.) for 1-1/2 hours or until double in bulk. 6 PUNCH: Divide dough into 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 inches long. 8 MAKE-UP: Shape into balls by rolling with a circular motion on work table. 9 PROOF: At 90 F. until double in bulk, about 1 hour. 10 BAKE: 15 to 20 minutes at 400 F., or in 350 F. convection oven for 10 to 15 minutes 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.
Copyright © 1995-2019 ITA all rights reserved.
Source: U.S. Department of Defence