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CUT STRIPS
2.
3.
4.
5.
ELONGATE
WITH ROLLING PIN
ROUND EACH PIECE
FOLD AND PRESS TOGETHER
INTO SMALL PIECES
Figure 8-2.-Making rolls.
Roll each piece of dough into a strip 1 1/2 inches
in diameter.
Cut each strip into pieces weighing
approximately 2 ounces each (fig. 8-2, view A).
Round each piece into a ball by rolling it with a
circular motion on the workbench (fig. 8-2, view
B).
When you have performed these basic steps you
are ready to shape the dough into sandwich rolls,
Parker House rolls, wiener rolls, or dinner rolls.
Hot Roll Mix
Time-saving roll mixes have premeasured and
combined ingredients except water and yeast. Follow
FLATTEN ROLLS
TO DESIRED THICKNESS
READY TO EAT
package and can instructions in mixing, fermentation,
panning the dough, and bating.
Roll Production Precautions
The following precautions are associated with roll
production:
. Like bread production, temperature control is
important. The AFRS temperatures should be used. Too
high a temperature will cause dough to ferment too
rapidly and rolls will be sour or yeasty tasting. Too low
a temperature causes heavy, tough rolls.
. The amount of fermentation time needed
depends on the amount of yeast and sugar used.
. The first major step in preparing hot rolls is the
dough makeup. The variety of shapes possible with soft
8-9
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