Whole Wheat Rolls
Yield: About 14 Pounds
Ingredients Part I:
| Sugar |
|
10 Oz. |
| Salt |
|
1½ Oz. |
| Milk Powder |
|
4 Oz. |
| Malt (Liquid) |
|
3 Oz. |
| Shortening |
|
10 Oz. |
| Water @ 900f |
4 Lbs. |
8 Oz. |
Ingredients Part II:
| Whole Wheat Flour |
2 Lbs. |
|
| Bread Flour |
6 Lbs. |
|
Ingredients Part III:
Method:
- Scale Part One Ingredients Into A 30 Quart Mixing Kettle. With A Dough Hook, Mix Slightly In 1st Speed.
- Add The Whole Wheat And Bread Flour And Until Ingredients Come Together Into A Gooey Mass.
- Add The Yeast And Mix Until Blended In (About 1 Minute). Change To 2nd Speed And Mix Until Dough Is Smooth And Elastic (About 6-8 Minutes).
- Pour About 1/4 Cup Of Vegetable Oil Down The Side Of The Bowl And Mix For About 30 Seconds To Coat Dough With Oil To Prevent Sticking To Bowl.. Cover With Plastic, Let Ferment In A Warm Area Until Dough Is Double In Bulk; Allow At Least 30-45 Minutes.
- Place Dough On Bench And Punch.
- Scale Into 3 Pound Pieces And Round Up. Cover And Let Relax On Bench For About 10 Minutes.
- Make Up Into Individual Rolls And Place On Sheet Pans. Wash With Egg Whites And Sprinkle With Oat Meal. Proof Until Double.
- Bake At 400 0f About 15 Minutes.
Source: Chef Ronald Ng, CCSF |
