Potato Rolls (Frozen Dough)

 Breads
Jan 072013
 

Ingredients

Ingredient Weight Measure Issue
DOUGH,BREAD,FROZEN,WHITE 20 lbs
POTATO,WHITE,INSTANT,GRANULES 10-1/8 oz 1 qts 2 cup
COOKING SPRAY,NONSTICK 2 oz 1/4 cup 1/3 tbsp
CORNMEAL 8 oz

Method

1 CCP: Thaw dough under refrigeration at 41 F. or lower. Allowing dough to rest for 30 minutes prior to use will make it easier to
work with.
2 Preheat proof box to 90 F. Check water level. Preheat convection oven to 325 F. closed vent, fan on.
3 Pour approximately 2 cups potato flakes into sheet pans. Spread potato flakes around evenly. Replenish as necessary.
4 Spray 4 sheet pans with non-stick cooking spray. Dust the inside of sheet pans with 1/4 cup cornmeal each.
5 Cut dough into 1-1/2 inch pieces. Shape dough into rolls by rolling in a circular motion.
6 Roll each piece of dough in potato flakes and place rolls on sheet pans in rows of 6 x 9. Using a sharp knife, slash the center of
each roll once. Place sheet pans in proof box beginning with the second shelf from the top.
7 When rolls have doubled in size, bake in a convection oven at 325 F. with fan on 12-15 minutes or until golden brown.
8 Remove from oven and cool before serving.

Nutrition

Calories Carbohydrates Protein Fat Cholesterol Sodium Calcium
295 cal 52 g 10 g 5 g 0 mg 264 mg 33 mg

Portion

2 Rolls

Yield

100