|POTATO,WHITE,INSTANT,GRANULES||10-1/8 oz||1 qts 2 cup|
|COOKING SPRAY,NONSTICK||2 oz||1/4 cup 1/3 tbsp|
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
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.
|295 cal||52 g||10 g||5 g||0 mg||264 mg||33 mg|