Source: MRS 2020
MRS: 1353 — Grains (1300s)

Rolls (Made) (WGR)

Meal Component Contribution:
2 oz. eq. whole grains
Number of Portions: 50  Size of Portion: 1 roll
Recipe HACCP Process: #2 - Same day service
Whole Grains
  •  Whole Grains

INGREDIENT
MEASURE (FOR 50 SERVINGS)
Water, Municipal, Mississippi
1  quart(s) + 1  cup(s)
Oil, Vegetable, #2507
3/4 cup(s) + 2  tablespoon(s)
Yeast, Baker's, Instant Dry, #2029
2  ounce(s)
Flour, Whole Grain Rich, Blend #2013
3  pound(s) + 10  ounce(s)
Milk, Dry, Nonfat Powder, #2019
3 1/4 ounce(s)
Sugar, Granulated, #2027
5 3/4 ounce(s)
Salt, Table, #2219
1 1/4 ounce(s)
Pan Release Spray, Vegetable Oil, #2514
5  gram(s)
DIRECTIONS

1.

For best results, have all ingredients and utensils at room temperature.

2.

Pour cold tap water and oil into mixing bowl.

3.

Place all dry ingredients (instant yeast, flour, milk powder, sugar and salt) into a large container and hand mix ingredients. Add dry ingredients to mixer bowl containing oil and water. Using a dough hook, blend on low speed for approximately 6 minutes.

4.

Knead dough on medium speed for 20 - 25 minutes, or until dough is smooth and elastic. (Dough will leave the sides of the bowl at the very end of the 20 - 25 minutes.)
Large batches sometimes need to mix longer. DO NOT ADD EXTRA FLOUR.

5.

Place dough in warm area (about 90 degrees F) for 30 - 40 minutes.

6.

Punch down dough to remove air bubbles.

7.

Use a scale to determine the size of a 2-ounce piece of dough.

8.

Form rolls from dough by pinching off 2-ounce pieces and shaping. Place rolls on lightly oiled sheet pans (18" x 29" x 1") in rows of 9 across and 5 down.

9.

Bake until lightly browned:

  • Conventional Oven: 400 degrees F for 18-20 minutes.
  • Convection Oven: 350 degrees F for 12-14 minutes.

10.

Spray the top of each roll with butter flavored spray.

11.

Portion 1 roll for each serving. Each portion provides 2 oz. eq. whole grains.

Production Notes

Use USDA Foods products when available.
Refer to USDA FNS Food Buying Guide for School Meal Programs for quantities to purchase if recipe is altered.
If changes are made in ingredients, check crediting information and re-calculate the nutrition analysis.
"Culinary Techniques for Healthy School Meals" provides seasoning and serving ideas for grains.

Nutrients Per Serving
Calories
181
Carbohydrates
28.76 g
Dietary Fiber
2.43 g
Protein
4.39 g
Sodium
286.00 mg
Total Fat
3.88 g
Sat. Fat
0.40 g
Trans Fat
0.00 g



Illustrated Steps for Preparation of Rolls (Made) (WGR)
1.

Blending dough ingredients with a dough hook

2.

Covered dough that is about to be placed in a warm area

3.

Dough that has risen for 30-40 minutes

4.

Forming rolls by pinching off pieces. Gloves do not have to be worn because the raw product will be cooked.

5.

Shaping pinched pieces into roll

6.

1 sheet pan of uncooked rolls

7.

Sheetpan of cooked rolls

8.

1 serving of Rolls (Made)