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Ingredients
| active dry yeast: 2/3 cup |
| water: 3/4 gal |
| water: 2 cups |
| all-purpose flour: 4 lbs |
| all-purpose flour: 14 oz |
| whole wheat flour: 2 lbs |
| whole wheat flour: 6 oz |
| granulated sugar: 2/3 cup |
| salt: 1/4 cup |
| vegetable oil: 1 cup |
| vegetable oil: 1/2 cup |
| margarine (oleo): 8 oz |
Wheat Roll
Credit: Food.com
User rating:
-
Prep Time
60 min -
Cook Time
14 min -
Servings
100 serving(s)
Tags
- Place oil and warm water in mixing bowl.
- Measure all dry ingredients (flour, wheat flour,sugar, yeast and salt) in large bowl.
- Attach dough hook to mixer.
- Place all dry ingredients in bowl with liquid. Mix on low for (1) minute.
- Change speed of mixture to medium and mix for (8) minutes.
- Remove hook from mixer and place dough in warmer until it has doubled in size.
- Remove dough from warmer and punch dough to remove bubbles.
- Place dough on a lightly floured surface. Separate dough into two sections and knead into a ball. Roll out dough 3/4" thick. Cut rolls with roll cutter and place rolls on a lightly sprayed sheet pan.
- Weigh rolls to ensure 2 oz serving.
- Place rolls in warmer and proof until roll has doubled in size.
- Bake in convection oven until golden brown.
- Convection Oven 350°F for approximately 12-14 minutes. Oven temperatures may vary.
- Optional: Brush lightly with butter.