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Rolls

 

Soft Dinner Rolls

Hamburger and Hot Dog Buns

Egg Rolls

Crusty Rolls

60% Whole Wheat Rolls

 

Lbs

Oz

Soft Dinner Rolls

88

54

3

0

0

1

7

2

4

2

0

9

0

3 ½

7

12

0

10

7

10

HARD FLOUR

WATER

FRESH YEAST

YEAST FOOD

MALT

SALT

SUGAR

WHOLE EGGS

SHORTENING

MILK POWDER

 

  • Mix all ingredients until dough is well developed. Dough temperature 82 F. Floor time 45 minutes. Scale and round into heads according to roll size desired. Rest 15-20 minutes.

  • Divide, round and pan up. Proof approx. 1 hour and bake at 400 F

Lbs

Oz

Hamburger and Hot Dog Buns

20

0

0

1

1

0

0

12

0

0

10

7

10

4

12

8

8

0

HARD FLOUR

FRESH YEAST

SALT

SUGAR

SHORTENING

MILK POWDER

WHOLE EGGS

WATER

EGG COLOUR OPTIONAL 

  • Mix all ingredients until dough is well developed. Dough will be very soft. Dough temperature should be 80-84 F. Ferment for approximately 1 hour. Take to bench and divide dough into heads, 3 pounds 12 ounces per head. Round heads and rest 15 minutes.

  • Divide in 36 piece divider and round. For hamburgers, use 24 rolls to a bun pan. Dry proof for 15 minutes. Flatten. Proof for 45-60 minutes and bake at 400 F. For hot dog rolls, roll dough pieces to approximately 5 1/2 inches. Place close together, proof for 45-60 minutes and bake at 400 F.

Lbs

Oz

Egg Rolls

88

54

2

1

3

0

4

2

0

 

0

8

10

9

8

8

0

12

0

 

 

BREAD FLOUR

WATER

FRESH YEAST

SALT

SUGAR

MALT

VEGETABLE OIL

WHOLE EGGS

YELLOW COLOUR AT YOUR DISCRETION 

 

 

  • Mix all ingredients until dough is well developed. Dough temperature 82 F. Floor time approx. 1 hour. Punch and divide into heads and round up according to roll size desired.

  • Allow to rest for 15 minutes. Divide, round and pan up. Egg wash and top with onions, poppy seeds or sesame seeds. Proof for approx. 1 hour. Bake at 400 F.

Lbs

Oz

Crusty Rolls

88

54

2

1

1

1

0

9

3

12

5

5

FLOUR

WATER

FRESH YEAST

SALT

SUGAR

SHORTENING
 

  • Mix all ingredients until dough is well developed. Final temperature 82 F. Floor time 1 hour. Scale and round into heads according to roll size desired. Rest 15 minutes.

  • Divide, round and pan up. Proof approx. 1 hour. Bake at 400F.

Lbs

Oz

60% Whole Wheat Rolls

35

53

54

2

1

2

2

4

0

0

0

0

0

12

12

3

3

6

3 ½

0

HARD FLOUR

WHOLE WHEAT FLOUR

WATER

FRESH YEAST

SALT

SUGAR

MOLASSES

SHORTENING

YEAST FOOD

CARAMEL COLOUR OPTIONAL 

 

  • Mix until dough is well developed. Dough temperature 82 F. Floor time 45 minutes. Divide and round into heads according to the roll size required.

  • Rest 15 minutes. Divide, round and pan up. Proof for approx. 45 minutes. Bake at 400 F.