BREADS AND SWEET DOUGHS No. D 033 09
POPPY SEED ROLLS
| Yield: 100 | Portion: 2 Rolls |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 346 cal | 56 g | 9 g | 9 g | 0 mg | 359 mg | 42 mg |
| Ingredients | 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 | 5-3/4 lbs | 2 qts 3 cup | |
| SUGAR,GRANULATED | 1-1/2 lbs | 3-1/2 cup | |
| SALT | 3-1/8 oz | 1/4 cup 1-1/3 tbsp | |
| FLOUR,WHEAT,BREAD | 14-1/2 lbs | 3 gal | |
| MILK,NONFAT,DRY | 4-1/4 oz | 1-3/4 cup | |
| SHORTENING,SOFTENED | 1-2/3 lbs | 3-3/4 cup | |
| EGG WHITE WASH | 1/2 cup | ||
| POPPY SEEDS | 3-3/4 oz | 3/4 cup |
Method
- Sprinkle yeast over water. Do not use temperatures above 110 F. Mix well. Let stand 5 minutes; stir.
- Place water in mixer bowl; add sugar and salt; stir until dissolved. Add yeast solution.
- Combine flour and milk; add to liquid solution. Using dough hook, mix at low speed 1 minute until flour mixture is incorporated into liquid.
- Add shortening; mix at medium speed 10 minutes or until dough is smooth and elastic. Dough temperature should be between 78 F. to 82 F.
- FERMENT: Cover. Set in warm place, about 80 F., for 1-1/2 hours or until double in bulk.
- PUNCH: Divide dough into about 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.
- Shape rolls as desired.
- Place on greased sheet pans. Brush top of rolls lightly with water or 1/6 recipe Egg White Wash, Recipe No. D 017 01. Sprinkle top of rolls with poppy seeds.
- Proof at 90 F. until double in bulk.
- Bake at 400 F. for 15 to 20 minutes or in a 350 F. convection oven 10 to 15 minutes or until golden brown on high fan, open vent.
