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Rolls (Made)
2 oz. eq. whole grains
Number of Portions: 50 Size of Portion: 1 roll
Recipe HACCP Process: #2 - Same day service
- Whole Grains
INGREDIENT | MEASURE (FOR 50 SERVINGS) |
|---|---|
Water, Municipal, Mississippi | 1 quart(s) + 1/2 cup(s) |
Oil, Liquid for Fryer, #396 | 3/4 cup(s) + 2 tablespoon(s) |
Yeast, Baker's, Instant Dry, #366 | 2 ounce(s) |
Flour, Ultra Grain | 3 pound(s) + 10 ounce(s) |
Flour, Whole Wheat, #360 | 1 pound(s) + 14 ounce(s) |
Milk, Dry, Nonfat Powder, #376 | 3 1/4 ounce(s) |
Sugar, Granulated, #404 | 5 3/4 ounce(s) |
Salt, Table, #343 | 1 1/4 ounce(s) |
Pan Release Spray, Vegetable Oil, #395 | 5 gram(s) |
DIRECTIONS
1. | For best results, have all ingredients and utensils at room temperature. |
2. | Place all dry ingredients (instant yeast, flours, milk powder, sugar and salt) into a large container and hand mix ingredients. Add dry ingredients to mixer bowl containing oil and water. Using a dough hook, blend on low speed for approximately 6 minutes. |
3. | Knead dough on medium speed for 20 - 25 minutes, or until dough is smooth and elastic. (Dough will leave the sides of the bowl at the very end of the 20-25 minutes.) |
4. | Place dough in warm area (about 90 degrees F) for 30-40 minutes. |
5. | Punch down dough to remove air bubbles. |
6. | Form rolls from dough by pinching off 2-ounce pieces and shaping. Place rolls on lightly oiled sheet pans (18" x 29" x 1") in rows of 10 down and 5 across. |
7. | Bake until lightly browned: Conventional Oven: 400 degrees F for 18-20 minutes. |
8. | Spray the top of each roll with butter flavored spray. |
9. | Portion 1 roll for each serving. Each portion provides 2 oz. eq. whole grains. |
Production Notes
Use commodity products when available.