| Recipe to Print-Bread Rolls - Copy - Copy - Copy - Copy - Copy |
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| Recipe Name: |
Bread Rolls - Copy - Copy - Copy - Copy - Copy |
| Source: |
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Submitted by: |
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Last Modified: |
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| $scale_by
| Course: |
Breads |
Used in Baskets: |
No |
| Base: |
Other |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
60 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
60 |
| Cooking Time: |
25.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
425 |
Approx. Cost/Serving: |
$0.09
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
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Directions:
Sift dry ingredients together. Add shortening to dry ingredients and mix for 2 minutes. Add water to dry mixture and mix for 8 to 10 minutes or until dough is developed. Place dough in bowl and cover with plastic wrap.
Place in proof box at 85 to 90 degrees for approximately 1-1.5 hours, or until dough is 2 1/2 times its original size. Place dough on work surface and punch back to original size. Cover with damp cloth or plastic wrap and bench rest for 8 minutes. Scale dough into 1 1/2-ounce pieces and shape into balls and cover for 10 minutes. Shape as desired.
Place on parchment paper covered sheet pans. Proof until they increase 50% in size. Egg wash and add poppy seeds or sesame seeds if desired.
Bake at 425 degrees for approximately 25 minutes. |
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