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Whole Wheat Rolls (Short-Time Formula)
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 034 03
WHOLE WHEAT ROLLS (SHORT-TIME FORMULA)
Yield 100
Portion 2 Rolls
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
263 cal
48 g
8g
4g
0 mg
325 mg
30 mg
Ingredient
Weight
Measure
Issue
YEAST,ACTIVE,DRY
4-1/2 oz
1/2 cup 2-1/3 tbsp
WATER,WARM
1-5/8 lbs
3 cup
SUGAR,GRANULATED
1-1/8 oz
2-2/3 tbsp
WATER
6-3/4 lbs
3 qts 1 cup
MILK,NONFAT,DRY
5-3/8 oz
2-1/4 cup
SUGAR,GRANULATED
7 oz
1 cup
FLOUR,WHEAT,BREAD
3-5/8 lbs
3 qts
FLOUR,WHEAT,BREAD
6-1/3 lbs
1 gal 1-1/4 qts
SHORTENING,SOFTENED
9 oz
1-1/4 cup
FLOUR,WHEAT,BREAD
3-5/8 lbs
3 qts
2-7/8 oz
1/4 cup 2/3 tbsp
SALT
Method
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes. Add sugar and stir
until dissolved. Let stand for 10 minutes; stir. Set aside for use in Step 3.
2 Place water in mixer bowl. Add milk and sugar. Using dough hook, mix at low speed about 1 minute until blended.
3 Add flour; mix at low speed about 2 minutes or until flour is incorporated. Add shortening and yeast solution. Mix at low speed
about 2 minutes until smooth.
4 Mix at medium speed 10 minutes.
5 Let rise in mixer bowl 20 minutes.
6 Sift flour and salt; add to mixture in mixer bowl. Mix at low speed 2 minutes or until flour is incorporated. Mix at medium speed
10 minutes or until smooth and elastic.
7 FERMENT: Cover. Set in warm place (80 F.) 1-1/2 hours or until double in bulk.
8 MAKE-UP: Line pans with parchment paper. Divide dough into 8 2 lb-10 oz pieces. Shape each piece into a smooth ball; let
rest 15 minutes.
9 Roll each piece into a long rope, about 38 inches, of uniform diameter, about 1-1/2 inches thick. Cut rope into 25 1-2/3 oz pieces
about 1-1/3 inches long.
10 Shape each piece into a smooth ball; let rest 10 to 20 minutes.
11 PROOF: At 90 F. until double in bulk, about 45 minutes.
12 BAKE: 20 to 25 minutes at 400 F. or in 350 F. convection oven 12 to 15 minutes or until golden brown on high fan, open vent.



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Whole Wheat Rolls (Short-Time Formula)

Yield: 100 Portion: 2 Rolls
Calories: 263 cal
Carbohydrates: 48 g
Protein: 8g
Fat: 4g
Cholesterol: 0 mg
Sodium: 325 mg
Calcium: 30 mg

Ingredient Weight Measure Issue
YEAST,ACTIVE,DRY 4-1/2 oz 1/2 cup 2-1/3 tbsp
WATER,WARM 1-5/8 lbs 3 cup
SUGAR,GRANULATED 1-1/8 oz 2-2/3 tbsp
WATER 6-3/4 lbs 3 qts 1 cup
MILK,NONFAT,DRY 5-3/8 oz 2-1/4 cup
SUGAR,GRANULATED 7 oz 1 cup
FLOUR,WHEAT,BREAD 3-5/8 lbs 3 qts
FLOUR,WHEAT,BREAD 6-1/3 lbs 1 gal 1-1/4 qts
SHORTENING,SOFTENED 9 oz 1-1/4 cup
FLOUR,WHEAT,BREAD 3-5/8 lbs 3 qts
SALT 2-7/8 oz 1/4 cup 2/3 tbsp

Method:
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes. Add sugar and stir
until dissolved. Let stand for 10 minutes; stir. Set aside for use in Step 3.
2 Place water in mixer bowl. Add milk and sugar. Using dough hook, mix at low speed about 1 minute until blended.
3 Add flour; mix at low speed about 2 minutes or until flour is incorporated. Add shortening and yeast solution. Mix at low speed
about 2 minutes until smooth.
4 Mix at medium speed 10 minutes.
5 Let rise in mixer bowl 20 minutes.
6 Sift flour and salt; add to mixture in mixer bowl. Mix at low speed 2 minutes or until flour is incorporated. Mix at medium speed
10 minutes or until smooth and elastic.
7 FERMENT: Cover. Set in warm place (80 F.) 1-1/2 hours or until double in bulk.
8 MAKE-UP: Line pans with parchment paper. Divide dough into 8 2 lb-10 oz pieces. Shape each piece into a smooth ball; let
rest 15 minutes.
9 Roll each piece into a long rope, about 38 inches, of uniform diameter, about 1-1/2 inches thick. Cut rope into 25 1-2/3 oz pieces
about 1-1/3 inches long.
10 Shape each piece into a smooth ball; let rest 10 to 20 minutes.
11 PROOF: At 90 F. until double in bulk, about 45 minutes.
12 BAKE: 20 to 25 minutes at 400 F. or in 350 F. convection oven 12 to 15 minutes or 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.

https://theodora.com/recipies/breads_and_sweet_doughs/whole_wheat_rolls_shorttime_formula.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence