Whole_Wheat_Rolls_(Short-Time

No.D 034 03 BREADS AND SWEET DOUGHS WHOLE WHEAT ROLLS (SHORT-TIME FORMULA) 30 mg 325 mg 0 mg 4 g 8 g 48 g 263 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates Calories Yield 100 2 Rolls Portion Ingredient YEAST,ACTIVE,DRY WATER,WARM SUGAR,GRANULATED WATER MILK,NONFAT,DRY SUGAR,GRANULATED FLOUR,WHEAT,BREAD FLOUR,WHEAT,BREAD SHORTENING,SOFTENED FLOUR,WHEAT,BREAD SALT Issue Measure 1/2 cup 2-1/3 tbsp 3 cup 2-2/3 tbsp 3 qts 1 cup 2-1/4 cup 1 cup 3 qts 1 gal 1-1/4 qts 1-1/4 cup 3 qts 1/4 cup 2/3 tbsp Weight 4-1/2 oz 1-5/8 lbs 1-1/8 oz 6-3/4 lbs 5-3/8 oz 7 oz 3-5/8 lbs 6-1/3 lbs 9 oz 3-5/8 lbs 2-7/8 oz Method 1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes. Add sugar and stir until dissolved. Let stand for 10 minutes; stir. Set aside for use in Step 3. Place water in mixer bowl. Add milk and sugar. Using dough hook, mix at low speed about 1 minute until blended. Add flour; mix at low speed about 2 minutes or until flour is incorporated. Add shortening and yeast solution. Mix at low speed about 2 minutes until smooth. Mix at medium speed 10 minutes. Let rise in mixer bowl 20 minutes. Sift flour and salt; add to mixture in mixer bowl. Mix at low speed 2 minutes or until flour is incorporated. Mix at medium speed 10 minutes or until smooth and elastic. FERMENT: Cover. Set in warm place (80 F.) 1-1/2 hours or until double in bulk. MAKE-UP: Line pans with parchment paper. Divide dough into 8 2 lb-10 oz pieces. Shape each piece into a smooth ball; let rest 15 minutes. Roll each piece into a long rope, about 38 inches, of uniform diameter, about 1-1/2 inches thick. Cut rope into 25 1-2/3 oz pieces about 1-1/3 inches long. Shape each piece into a smooth ball; let rest 10 to 20 minutes. PROOF: At 90 F. until double in bulk, about 45 minutes. BAKE: 20 to 25 minutes at 400 F. or in 350 F. convection oven 12 to 15 minutes or until golden brown on high fan, open vent. 2 3 4 5 6 7 8 9 10 11 12