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Q. - Wheat Dinner Rolls |
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Ingredients: |
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7 pounds all-purpose flour |
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12 ounces whole wheat flour |
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2 to 3 ounces yeast, instant |
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1 1/4 pounds granulated sugar |
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1 pound dry milk |
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1/4 cup salt |
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2 cups vegetable oil |
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2 quarts, 1 cup water, warm or 110 degress F. |
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Directions: Combine all the dry ingredients and place them |
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in a mixing bowl. With dough hook, mix them on #1 speed for |
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2 minutes. |
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Add the vegetable oil and mix it for 2 minutes more on #1 speed. Gradually add |
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the water. Mix it on #1 speed until water is mixed in thoroughly. |
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Knead dough on #2 speed for 10 minutes or until it's smooth and elastic. The |
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desired dough temperature is 80 to 82 degrees F. Remove the dough hook and |
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lightly oil the sides of the bowl and the top of the dough. |
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Cover the bowl and place it in a warm place, about 90 degrees F., for 30 to 45 |
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minutes. Punch the dough down. |
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Form rolls by pinching off 2 1/4 ounce pieces and shaping them uniformally. |
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Place the rolls on two parchment-paper-lined, 18 x 26 x 2-inch sheet pans in |
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rows of 10 down and 6 across. |
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Let dough double in size; bake at 325 degrees in convection oven for 15 to 18 |
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minutes. The rolls will be done when they reach 180 to 190 degrees F. internal |
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temperature and are lightly browned. |
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Pan Size: 18 x 26 x 2-inch |
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Bake Temperature: 325 degrees F. in convection oven |
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Bake Time: 15 to 18 minutes |
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Servings: 120 rolls |
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Calories: 167 |
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Nutrition: One roll provides approximately: 167 calories, 4 g protein, 29 g |
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carbohydrates, 1 g fiber, 4 g fat (1 g saturated), 1 mg cholesterol, 1 g iron, |
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247 mg sodium. |
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Source: Submitted by Kansas Wheat |
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