Oats, quick-cooking 8 oz Place oats, flours, sugars, yeast and salt in mixer Flour, white whole wheat 1 lb 11 oz bowl. Flour, all-purpose, 1 lb 8 oz Blend with dough hook for approximately 2 minutes enriched on low speed. Sugar, granulated 1 oz Sugar, brown 5 oz Yeast, instant, dry 2 oz ¼ cup Salt 1 Tbsp ¾ tsp Vegetable Oil 4 oz ½ cup Add oil and blend for approximately 2 minutes on low speed. Water 2 lb 14 oz 5¾ cups Add first amount of water to the dry ingredients. If (+ up to ½ dough appears too stiff, add up to 1 cup extra water cup if dough per 100 servings. More or less water can be added is too stiff) 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). Pan Release Spray As needed Divide dough into four balls (approximately 2 lb + 6 oz each) per recipe for every 100 rolls. Spray with pan release spray or cover with plastic wrap until ready to shape. Shape each ball into 100 1 oz rolls. Place 5 x 10 on sheet pans x x lined (18” 26” 1”) with pan liners. continued Oatmeal Rolls, Whole Grain, 100 Rolls ___ Servings Ingredients Directions Weight Measure Weight Measure
Oats, quick-cooking Flour, white whole wheat Flour, all-purpose, enriched Sugar, granulated Sugar, brown Yeast, instant, dry Salt 8 oz 1 lb 11 oz 1 lb 8 oz 1 oz 5 oz 2 oz ¼ cup 1 Tbsp ¾ tsp Place oats, flours, sugars, yeast and salt in mixer bowl. Blend with dough hook for approximately 2 minutes on low speed. Vegetable Oil 4 oz ½ cup Add oil and blend for approximately 2 minutes on low speed. Water 2 lb 14 oz 5¾ cups (+ up to ½ cup if dough is too stiff) Add first amount of water to the dry ingredients. If dough appears too stiff, add up to 1 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). Pan Release Spray As needed Divide dough into four balls (approximately 2 lb + 6 oz each) per recipe for every 100 rolls. Spray with pan release spray or cover with plastic wrap until ready to shape. Shape each ball into 100 1 oz rolls. Place 5 x 10 on sheet pans (18” x 26” x 1”) lined with pan liners. Oatmeal Rolls, Whole Grain, continued Ingredients 100 Rolls ___ Servings Directions Weight Measure Weight Measure
HKM_8_Weeks_Recipes_alternates.docx