Quantcast Types of Rolls

Click Here to
Order this information in Print

Click Here to
Order this information on CD-ROM

Click Here to
Download this information in PDF Format

 

Click here to make tpub.com your Home Page

Page Title: Types of Rolls
Back | Up | Next

Click here for a printable version

Google


Web
www.tpub.com

Home

   
Information Categories
.... Administration
Advancement
Aerographer
Automotive
Aviation
Combat
Construction
Diving
Draftsman
Engineering
Electronics
Food and Cooking
Math
Medical
Music
Nuclear Fundamentals
Photography
Religion
USMC
   
Products
  Educational CD-ROM's
Printed Manuals
Downloadable Books

   


 

Share on Google+Share on FacebookShare on LinkedInShare on TwitterShare on DiggShare on Stumble Upon
Back
Roll Production Precautions
Up
Mess Management Specialist 3 & 2 - Military manual for maintaining a mess hall
Next
Leavening
and hard rolls is almost endless. Accurate scaling and skilled  handling  in  forming  shapes  are  required.  Follow AFRS guidelines for hot roll makeup. . Since rolls are smaller than bread, proofing time is very critical.    Therefore, overproofed rolls will be blistered on the surface and will fall when placed in the oven.  The  texture  will  be  coarse. Types of Rolls Two  variations  of  hot  rolls—hard  rolls  and brown-and-serve   rolls—can   be   made   using   the short-time  formula.  About  1  1/2  hours’  preparation  time per batch of hot rolls is saved if the short-time formula is used instead of the straight dough method. Also, a variety of sweet rolls can be made from the basic sweet dough  recipe. BROWN-AND-SERVE ROLLS.— For makeup, follow  the  procedure  described  for  plain  rolls  for  cutting and shaping. About 30 minutes (three-fourths proof) is needed for proofing. Bake at 300°F for 12 to 15 minutes or  until  lightly  browned.  Partially  baked  rolls  may  be refrigerated at 40°F up to 2 days. If freezer space is available, these rolls freeze satisfactorily up to 5 days. Finish baking at 425°F for about 12 minutes. HARD ROLLS.—  Hard  rolls  should  have  a  crisp crust. Hard rolls must be thoroughly fermented or well aged because young dough produces tough, rubbery crusts. Bread flour is necessary for properly fermented or aged dough. Allow 1 1/2 hours before punching. Varieties  of  hard  rolls  include  round,  French,  and caraway  seed. SWEET ROLLS.— A wide variety of sweet rolls can also be made from the simple basic sweet dough recipe. Sweet dough is prepared from a bread formula high in sugar, shortening, eggs, and other enriching ingredients. There  are  two  types  of  sweet dough—regular   sweet   dough   and   Danish   pastry. Products prepared from either of these doughs may be similar  in  size,  shape,  and  weight  but  will  differ considerably in texture. The fine, even grain and texture of regular sweet dough items are quite different from the flaky texture of the Danish pastry products. The dough should be smoother than bread dough, but it should not stick to your hands. Among the types of sweet rolls that can be made from this basic recipe are cinnamon buns, butterfly rolls, doubleleaf  rolls,  pecan  rolls,  twists,  chaintwists,  braids, bear claws, cross buns, crullers, snails, crescents, raisin buns, hot plain coffee cake, small coffee cakes, and 8-10 Swedish tea rings (fig. 8-3). Specific instructions for making each of these types of sweet rolls from the basic dough recipe are given in the AFRS. Much of the attractiveness of sweet rolls is due to the glazes and fillings used. You will find the recipes for these glazes and fillings in the AFRS—Frostings and Fillings, section D. Sweet  Dough  Mix Some GMs purchase commercial sweet dough mix that is available through the supply system. Sweet  dough  mix  has  premeasured  and  combined ingredients,  except  for  water  and  yeast.  Follow  package or  can  instructions  in  mixing,  fermentation,  panning, and baking the dough. QUICK BREADS Quick  breads  are  bakery  products  in  which quick-acting  leavening  agents  such  as  baking  powder and baking soda are used. Examples of quick breads are pancakes,  muffins,  and  biscuits.  These  products  require less time to mix and bake than yeast-raised products. Soft Batters Soft batters contain varying amounts of liquid and may be prepared in either pour batters or drop batters. Pour batters are thin enough to pour directly from a container  into  cooking  pans.  An  example  of  a  pour batter is pancake batter. Drop batters are thick enough to require spooning into baking pans. An example of a drop batter is muffins. Roll-Out Doughs Roll-out doughs are soft dough products such as baking powder biscuits, or stiff dough products such as cake  doughnuts. Dough or Batter Ingredients Batters  or  doughs  are  made  with  dry  mixtures  of flour, baking powder, salt, liquids, and other ingredients such as fats, eggs, sugar, and flavoring. FLOUR.— General-purpose  flour  is  used  for  quick breads and batters. General-purpose   flour   produces finer grained baked products than bread flours. LIQUIDS.— Nonfat dry milk is used in recipes for quick breads. The dry milk is sifted together with the other ingredients and the liquid is added later in mixing.

Privacy Statement - Press Release - Copyright Information. - Contact Us - Support Integrated Publishing

Integrated Publishing, Inc.