BREADS AND SWEET DOUGHS No. D 036 07
BUTTERFLY ROLLS
| Yield: 100 | Portion: 1 Roll |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 312 cal | 52 g | 6 g | 9 g | 36 mg | 261 mg | 19 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| YEAST,ACTIVE,DRY | 6-3/4 oz | 1 cup | |
| WATER,WARM | 1 lbs | 2 cup | |
| WATER | 1-5/8 lbs | 3 cup | |
| EGGS,WHOLE,FROZEN | 1-1/4 lbs | 2-1/4 cup | |
| SUGAR,GRANULATED | 1-1/8 lbs | 2-5/8 cup | |
| MILK,NONFAT,DRY | 1-3/4 oz | 3/4 cup | |
| SALT | 1-7/8 oz | 3 tbsp | |
| FLOUR,WHEAT,BREAD | 7-7/8 lbs | 1 gal 2-1/2 qts | |
| SHORTENING,SOFTENED | 14-1/2 oz | 2 cup | |
| BUTTER | 12 oz | 1-1/2 cup | |
| EGG WASH | 3/4 cup | ||
| VANILLA GLAZE | 2-3/4 cup |
POPULAR MISCELLANY.
- Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir. Set aside for use in Step 3.
- Place water, eggs, sugar, milk, and salt in mixer bowl. Using dough hook, mix at low speed just until blended.
- Add flour and yeast solution. Mix at low speed 1 minute or until all flour mixture is incorporated into liquid.
- Add shortening; mix at low speed 1 minute. Continue mixing 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 a warm place (80 F.) about 1-1/2 hours or until double in bulk.
- PUNCH: Divide dough into 6-2 lb 2 oz pieces; shape into a rectangular piece. Let rest 10 to 20 minutes.
- Roll each piece of dough into a rectangular sheet, about 10 inches wide, 30 inches long and 1/4 inch thick.
- Melt butter or margarine. Brush 1/4 cup on each sheet of dough.
- MAKE-UP: Roll each piece tightly to make long slender roll. Seal edges by pressing firmly. Elongate roll to 30 inches by rolling back and forth on work table.
- Slice each roll into 17 pieces about 1-3/4 inches wide.
- Press each piece firmly in center parallel to cut side of roll with back of knife or small rolling pin.
- Place on lightly greased sheet pans in rows 4 by 8. Prepare 1/4 recipe Egg Wash, Recipe No. D 017 00 per 100 portions and brush 1/4 cup on rolls in each pan.
- Proof at 90 F. to 100 F. until double in bulk.
- Bake at 375 F. for 20 to 25 minutes or until golden brown or in a 325 F. convection oven for 15 minutes on high fan, open vent. Cool.
15 Glaze, if desired, with 1 recipe Vanilla Glaze, Recipe No. D 046 00 per 100 portions. Brush about 1 cup on rolls in each pan.
