Guide For Hot Roll Make-Up

Frank


Figure 1.

1. Cloverleaf or Twin Rolls
  1. Follow Steps 1 through 7 of Recipe Hot Rolls or Hot Rolls – Short Time Formula.
  2. Divide each dough piece into thirds for cloverleaf rolls or in halves for twin rolls.
  3. Shape into balls by rolling with a circular motion on work table.
  4. Place in greased muffin pans, (Figure 1). Each cup: 3 balls for cloverleaf or 2 for twin; brush with 4 ounces (1/2 cup) melted butter or 1/3 recipe Milk Wash.
  5. Proof at 90°F. until double in bulk.
  6. Bake at 400°F. 15 to 20 minutes or in 350°F. convection oven 10 to 15 minutes or until golden brown on high fan, open vent.
  7. Brush with 4 ounces (1/2 cup) melted butter (optional) immediately after baking. EACH PORTION: 2 Rolls.

Figure 2.

2. Frankfurter Rolls
  1. Prepare 2/3 Recipe Hot Rolls or Hot Rolls – Short Time Formula. Follow Steps 1 through 6.
  2. Roll 2-1/2 ounce pieces of dough into oblong rolls, 5 to 6 inches long.
  3. Place on greased sheet pans in rows 4 by 9 (Figure 2). Brush with 1/3 recipe Milk Wash or 1/4 recipe Egg Wash.
  4. Proof at 90°F. until double in bulk.
  5. Bake at 400°F. 15 to 20 minutes or in 350°F. convection oven 10 to 15 minutes or until golden brown on high fan, open vent. Cool. EACH PORTION: 1 Roll.

Frankfurter Rolls (Semi-Automatic Equipment)
  1. Prepare 2/3 Recipe Hot Rolls. Follow Steps 1 through 3; add 2/3 ounce (1-1/2 tablespoons) bakery emulsifier to flour and milk. Follow Steps 4 and 5. Omit Steps 6 through
    10.

  2. Divide dough into 5 lb 1 ounce pieces. Round; let rest 5 to 10 minutes.
  3. Place each piece of dough into roll divider and rounding machine. Divide into 36 balls. Let rest 5 to 10 minutes.
  4. Feed balls, one at a time, into a bread molder-sheeter machine with a 5-5/8 inch pressure dough plate.
  5. Place on greased sheet pans in rows 4 by 7; brush with 1/3 recipe Milk Wash or 1/4 recipe Egg Wash.
  6. Proof at 90°F. about 30 minutes or until double in bulk.
  7. Bake at 400°F. 15 to 20 minutes or in 350°F. convection oven 10 to 15 minutes or until golden brown on high fan, open vent. Cool.
  8. Slice rolls partially through using bun slicer. EACH PORTION: 1 Roll.


Figure 3.

3. Hamburger or Sandwich Rolls
  1. Prepare 2/3 Recipe Hot Rolls or Hot Rolls – Short Time Formula. Follow Steps 1 through 6.
  2. Shape 2-1/2 ounce pieces of dough into balls by rolling with a circular motion on work table.
  3. Place on greased sheet pans in rows 4 by 6.
  4. When half-proofed, flatten with hand or small can to about 1/2 inch thickness and 3-1/2 inch diameter (Figure 3); brush with 1/3 recipe Milk Wash or 1/4 recipe Egg Wash.
  5. Proof at 90°F. until double in bulk.
  6. Bake at 400°F. 15 to 20 minutes in 350°F. convection oven 10 to 15 minutes or until golden brown on high fan, open vent. Cool. EACH PORTION: 1 Roll.

Hamburger Rolls (Semi-Automatic Equipment)
  1. Prepare 2/3 Recipe Hot Rolls. Follow Steps 1 through 3; add 2/3 ounce (1-1/2 tablespoons) bakery emulsifier to flour and milk. Follow Steps 4 and 5. Omit Steps 6 through 10.
  2. Divide dough into 5 lb 1 ounce pieces. Round; let rest 5 to 10 minutes.
  3. Place each piece of dough into roll divider and rounding machine. Divide into 36 balls. Let rest 5 to 10 minutes.
  4. Place on greased sheet pans in rows 4 by 6.
  5. Flatten with hand or small can to about 1/2 inch thickness and 3-1/2 inch diameter; brush with 1/3 recipe Milk Wash or 1/4 recipe Egg Wash.
  6. Proof at 90°F. about 30 minutes or until double in bulk.
  7. Bake at 400°F. 15 to 20 minutes or in 350°F. convection oven 10 to 15 minutes or until golden brown on high fan, open vent. Cool.
  8. Slice rolls using bun slicer. EACH PORTION: 1 Roll.


Figure 4.

4. Pan, Cluster or Pull Apart Rolls
  1. Follow Steps 1 through 7 of Recipe Hot Rolls or Hot Rolls – Short Time Formula.
  2. Shape 1-1/2 to 2 ounce dough pieces into balls by rolling with a circular motion on work table.
  3. Place on greased sheet pans in rows 6 by 9. Brush with 4 ounces (1/2 cup) melted butter or 1/4 recipe Egg Wash, (Figure 4).
  4. Proof at 90°F. until double in bulk.
  5. Bake at 400°F. 15 to 20 minutes or in 350°F. convection oven 10 to 15 minutes or until golden brown on high fan, open vent.
  6. Brush with 4 ounces (1/2 cup) melted butter (optional) immediately after baking. EACH PORTION: 2 Rolls.


Figure 5.

5. Parker House Rolls
  1. Follow Steps 1 through 7 of Recipe Hot Rolls or Hot Rolls – Short Time Formula.
  2. Shape 1-1/2 to 2 ounce dough pieces into balls by rolling with a circular motion on work table (Figure 4).
  3. Cover with clean damp cloth; let rest 5 to 10 minutes.
  4. Press center of each ball with a small rolling pin (Figure 5).
  5. Brush with 4 ounces (1/2 cup) melted butter; fold in half. Press edges together with thumb or palm of hand.
  6. Place on greased sheet pans in rows 5 by 10; brush with 4 ounces (1/2 cup) melted butter.
  7. Proof at 90°F. until double in bulk.
  8. Bake at 400°F. 15 to 20 minutes or in 350°F. convection oven 10 to 15 minutes or until golden brown on high fan, open vent. EACH PORTION: 2 Rolls.


Figure 6.

6. Poppy Seed or Sesame Seed Rolls
  1. Follow Steps 1 through 7 of Recipe Hot Rolls or Hot Rolls – Short Time Formula.
  2. Shape rolls as desired.
  3. Place on greased sheet pans. Brush top of rolls lightly with water or 1/6 recipe Egg White Wash. Use 3 ounces (3/4 cup) poppy or sesame seeds; sprinkle top of roll with seeds (Figure 6).
  4. Proof at 90°F. until double in bulk.
  5. Bake at 400°F. 15 to 20 minutes or in 350°F. convection oven 10 to 15 minutes or until golden brown on high fan, open vent. EACH PORTION: 2 Rolls.
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