Onion Rolls (Roll Mix)

 Breads
Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
ONIONS,DEHYDRATED,CHOPPED 1-5/8 lbs 3 qts 1 cup
WATER 4-1/8 lbs 2 qts
ROLL,MIX 13-1/2 lbs
YEAST,ACTIVE,DRY 5-1/8 oz 3/4 cup

Method

1 Soak and drain dehydrated onions. Add onions to Roll Mix and active dry yeast.
2 Prepare mix according to instructions on container.
3 PUNCH: Let rest 20 minutes.
4 MAKE-UP: Shape each piece into a smooth ball; let rest 10 to 20 minutes.
5 PROOF: Until rolls are double in bulk.
6 BAKE: At 425 F. 12 to 15 minutes or until done.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
262 cal 49 g 7 g 4 g 0 mg 376 mg 58 mg

Portion

2 Rolls

Yield

100