| RECIPE FOR HONEY WHEAT ROLLS | HONEY WHEAT ROLLS | | | | | | | | | | | | | | | | | | | Makes 320 – 1 ½ oz. rolls. | | | | | | | Bake in 375° oven. | | | | | | | | | | | INGREDIENTS | WEIGHTS | MEASURES | | | | | | | | Dry yeast | 5 ½ oz. | 1 cup &1 Tbsp. | | | | | | | | Warm water | | 15 cups (or 3 qts. &3 cups) | | | | | | | | Sugar | 8 oz. | 1 cup | | | | | | | | Melted shortening | 1 ½ lbs. | 3 cups | | | | | | | | Honey | | 1 qt. (or 4 cups) | | | | | | | | Flour | 14 lbs. | 3 gals. &1 cup | | | | | | | | Rolled Wheat or Rolled Oats | | 9 cups (or 2 qts. &1 cup) | | | | | | | | Non-fat dry milk | 1 lb. | 3 cups | | | | | | | | Eggs | | 12 | | | | | | | | Salt | 3 oz. | 6 Tbsps. | | | | | | | | Raisin | | 1 qt. (or 4 cups) | | | | | | | | | | | | | | | | | DIRECTIONS: | | | | | | | | | | 1. Dissolve yeast and sugar in 8 cups or 2 qts. of warm water in mixer bowl. | | | | 2. Combine remaining warm water,7 cups,melted shortening and hone in mixer bowl. Add yeast mixture to other liquids in mixer bowl. | | 3. Combine dry ingredients and add to liquids in mixer and mix until dough leaves sides of bowl. Let dough rest 5 minutes. | | 4. Shape into rolls and brush with melted butter. Let rise until double in size. | | | | 5. Bake at 375°F. for 20 minutes or until done and brown. | | | | | | | | | | | | | | | BROWN AND SERVE ROLLS *: After dough has been shaped,bake rolls 30 minutes at 250°F. Rolls may then be held several hours at room temperature or refrigerated until next day. To brown,bake about 7 minutes at 425°F. in conventional oven. | | HAMBURGER ROLLS*: follow directions for rolls except after shaping,“Flatten rolls approximately 3 inches in diameter.” (after portioning these rolls and placing them on a lightly greased sheet pan,flatten them by placing another greased sheet pan on tom of them and pressing on it). Allow enough space between rolls so them may rise and spread. | | PRE-CUT HAMBURGER ROLLS*: After dough has been punched down,roll dough to ½” thick. Brush ½ or rolled dough with melted butter. Fold over dough cut though both layers of dough using 3 ½” cutter or use French Knife and cut dough into 3 ½” squares. Place on lightly greased baking sheet. Bake at 400°F. in conventional oven until done and brown. Rolls may be pulled apart after baking. | | | | | | | | | | | | | | | | | | | | Number of Portions | 320 | | | | | | | | | Size of Portion | 1 ½ oz. | | | | | | | | | | | | | | | | | | Calories | 64 | | Iron | 0.40 Mg | | Protein. | 1.68 G | 10.56% | | Cholesterol | 9 Mg | Calcium | 19.27 Mg | Carbohydrates. | 9.29 G | 58.33% | | Sodium. | 142 Mg | Vitamin A | 42 RE | Total Fat | 2.46 G | 34.69% | | Fiber | 0.67 G | Vitamin C | 0.16 Mg | Saturated Fat | 0.90 G | 12.68% | Comments are closed. | |