Protein 2.66 gm Vitamin C 1.18 mg Calcium 8.0 mg Carbohydrate 17.47 gm Fiber 1.66 gm Cholesterol 0 mg Fat 1.02 gm % Fat 10.58 % Sodium 184.2 mg Saturated Fat 0.16 gm % Saturated Fat 1.63 % Whole Wheat Rolls, Breadsticks and Buns, 51% Grains HACCP: Non-Hazardous/Other Healthier Kansas Recipe 877 USDA B-16, modified 100 1 oz Servings ____Servings – Ingredients (50 2 oz servings) Directions – Weight Measure Weight Measure Flour, white whole wheat 1 lb 14 oz Place flour, dry milk, sugar, yeast and salt in mixer Flour, all-purpose, 1 lb 12 oz bowl. enriched Blend with dough hook for approximately 2 minutes Dry Milk, instant, nonfat 4 oz on low speed. Sugar, granulated 6 oz ¾ cup Yeast, instant, dry 2 oz ¼ cup Salt 1 oz 1 Tbsp 1 tsp Vegetable Oil 7 oz Add oil and blend for approximately 2 minutes on low speed. Water 1 qt 2 Tbsp Add first amount of water to the dry ingredients. If (Calculate water (+ up to ½ dough appears too stiff, add up to ½ cup extra water temperature by cup if dough per 100 servings. More or less water can be added subtracting the is stiff) as needed. Mix for 1 minute on low speed or until all temperature of the dry water is mixed with the dry ingredients. ingredients from 145°) Knead dough on medium speed for 8-10 minutes until dough is properly developed. Use the gluten stretch test: At 8 minutes, stretch the dough like a rope. If it breaks, continue to mix 2 additional minutes.
Protein 2.66 gm Vitamin C 1.18 mg Calcium 8.0 mg Carbohydrate 17.47 gm Fiber 1.66 gm Cholesterol 0 mg Fat 1.02 gm % Fat 10.58 % Sodium 184.2 mg Saturated Fat 0.16 gm % Saturated Fat 1.63 % Whole Wheat Rolls, Breadsticks and Buns, 51% Grains HACCP: Non-Hazardous/Other Healthier Kansas Recipe 877 USDA B-16, modified Ingredients 100 – 1 oz Servings (50 – 2 oz servings) ____Servings Directions Weight Measure Weight Measure Flour, white whole wheat Flour, all-purpose, enriched Dry Milk, instant, nonfat Sugar, granulated Yeast, instant, dry Salt 1 lb 14 oz 1 lb 12 oz 4 oz 6 oz 2 oz 1 oz ¾ cup ¼ cup 1 Tbsp 1 tsp Place flour, dry milk, sugar, yeast and salt in mixer bowl. Blend with dough hook for approximately 2 minutes on low speed. Vegetable Oil 7 oz Add oil and blend for approximately 2 minutes on low speed. Water (Calculate water temperature by subtracting the temperature of the dry ingredients from 145°) 1 qt 2 Tbsp (+ up to ½ cup if dough is stiff) Add first amount of water to the dry ingredients. If dough appears too stiff, add up to ½ cup extra water per 100 servings. More or less water can be added as needed. Mix for 1 minute on low speed or until all water is mixed with the dry ingredients. Knead dough on medium speed for 8-10 minutes until dough is properly developed. Use the gluten stretch test: At 8 minutes, stretch the dough like a rope. If it breaks, continue to mix 2 additional minutes.
HKM_8_Weeks_Recipes_alternates.docx