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Cinnamon Rolls

In: Other Topics

Submitted By MonteCarloSS
Words 382
Pages 2
GLAZED ROLLS
244 cal 38 g 6 g 8 g 29 mg 243 mg 17 mg
Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
Yield 100 Portion 1 Roll
Ingredient
YEAST,ACTIVE,DRY
WATER,WARM
WATER
EGGS,WHOLE,FROZEN
SUGAR,GRANULATED
MILK,NONFAT,DRY
SALT
FLOUR,WHEAT,BREAD
SHORTENING,SOFTENED
BUTTER
VANILLA GLAZE
Weight Measure Issue
6-3/4 oz
1 lbs
1-5/8 lbs
1-1/4 lbs
1-1/8 lbs
1-3/4 oz
1-7/8 oz
7-7/8 lbs
14-1/2 oz
8 oz
1 cup
2 cup
3 cup
2-1/4 cup
2-5/8 cup
3/4 cup
3 tbsp
1 gal 2-1/2 qts
2 cup
1 cup
2-3/8 cup
Method
1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir. Set aside for use in Step 3.
Place water, eggs, sugar, milk, and salt in mixer bowl. Using dough hook, mix at low speed just until blended.
Add flour and yeast solution. Mix at low speed 1 minute or until all flour mixture is incorporated into liquid.
Add shortening; mix at low speed 1 minute. Continue mixing at medium speed 10 minutes or until dough is smooth and elastic.
Dough temperature should be between 78 F. to 82 F.
FERMENT: Cover. Set in a warm place (80 F.) about 1-1/2 hours or until double in bulk.
PUNCH: Divide dough into 3 pieces, 4 lb 5 oz each; shape into a rectangular piece. Let rest 10 to 20 minutes.
MAKE-UP: Roll each 4 lb 5 oz piece of dough into a long rope of uniform diameter. (If using D 036 01, Sweet Dough Mix, use 4 lb 2 oz pieces.)
Slice into 34 pieces, weighing 1-3/4 to 2 oz each.
Shape into balls by rolling with a circular motion.
Place on lightly greased sheet pans in rows 6 by 9.
Melt butter or margarine. Brush 1/2 cup on rolls in each pan.
PROOF: At 90 F. to 100 F. until double in bulk.
BAKE: At 375 F. for 20 to 25 minutes or until golden brown or in a 325 F. convection oven for 15 minutes on high fan, open vent. Cool.

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