BREADS AND SWEET DOUGHS No. D 033 02
HOT ROLLS (ROLL MIX)
| Yield: 100 | Portion: 2 Rolls |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 264 cal | 48 g | 8 g | 5 g | 0 mg | 416 mg | 44 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| ROLL,MIX | 15 lbs | ||
| YEAST,ACTIVE,DRY | 6-3/4 oz | 1 cup | |
| WATER | 1-3/4 lbs | 3-3/8 cup |
Method
- Prepare dough according to instructions on container.
- PUNCH: Divide dough into 8-2 lb 14 oz pieces. Shape each piece into a smooth ball; let rest 10 to 20 minutes.
- 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 inch long.
- MAKE-UP: Shape each piece into a smooth ball; let rest 10 to 20 minutes.
- PROOF: At 90 F. about 1 hour or until double in bulk.
- BAKE: 15 to 20 minutes at 400 F. or in 350 F. convection oven for 10 to 15 minutes or until golden brown, on high fan, open vent.
