A WIDE VARIETY OF SOFT ROLLS CAN BE MADE FROM THE FOLLOWING BASIC SOFT ROLL DOUGH RECIPE:
| INGREDIENTS | POUNDS | OUNCES | |
| Sugar, granulated | 0 | 10 | |
| Salt | 0 | 2-1/2 | |
| Shortening or margarine | 0 | 12 | |
| Water | 4 | 0 |
PROCEDURE: Place all ingredients into mixing bowl and using the dough hook mix until sugar and salt are dissolved.
| INGREDIENTS | POUNDS | OUNCES | |
| Flour, bread | 8 | 0 | |
| Milk, dry nonfat | 0 | 6 | |
| Yeast, active dry | 0 | 1-1/2 | |
| Water, 110 degrees F. | 0 | 10 |
PROCEDURE: Suspend yeast in water, stir and let set about 5 minutes. Add flour and dry milk to above. Then stir yeast & water mixture, pour on top of flour. Mix until gluten is fully developed. Mixed dough should come out od mixer at 78 to 82 degrees F. Ferment in warm place for about 1-1/12 hours. Make-up into rolls demonstrated below.
NOTE: TO COMPLETE THE REMAINDER OF THIS PART, WILLIE PREJEAN WILL DEMONSTRATE HOW TO TELL WHEN THE GLUTEN HAS BEEN FULLY DEVELOPED DURING THE MIXING PHASE; WHEN THE DOUGH IS READY TO BE PUNCHED DURING THE FERMENTATION PHASE;, HE WILL ALSO PUNCH AND FOLD THE DOUGH, AND THEN DEMONSTRATE HOW TO MAKE A VARIETY OF SOFT ROLLS AFTER THE DOUGH HAS BEEN ALLOWED TO RISE AGAIN AFTER THE PUNCH.
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Stretching the dough to determine if the gluten has been fully developed
Testing to determine if the dough is ready to be punchedHR>
Dough receeds slightly indicating it is ready to be punched
Folding the dough after it has been punched
Scaling the dough into 3 pounds 4 ounce pieces
Round the large piece of dough by hand, and thenallow it to relax
After dough has relaxed a few minutes, flatten the dough on metal plate of bun divider
Dividing and automatically rolling the doughinto 36 individual pieces ready to be placed into pans
Rolls after having been rounded by machine andready to be placed in pan
Dividing the large rounded piece into individual36 pieces by the seim-automatic bun divider
Cutting the fermented dough into long strips whena bun divider is not available
Dividing the strip of dough into individual rollsby hand to be rounded by hand
Hand rolling individual rolls
After rounded pieces are relaxed, and table buttered with melted butter a small rolling pin is used to begin forming parkerhouse rolls
Folding the roll into pockets and placed in pan for proofing
Proofed parkerhouse rolls ready to be placed in ovenfor baking
Buttering the baked parkerhouse rolls
Forming finger rolls from rounded dough piece afterit has relaxed a short time
Getting ready to form cloverleaf rolls
Forming cloverleaf rolls and placing themin muffin pans for proofing
Proofed cloverleaf rolls ready to be placed inoven for baking
A variety of baked rolls
A WIDE VARIETY OF HARD ROLLS CAN BE MADE FROM THE FOLLOWING HARD ROLL DOUGH RECIPE:
| INGREDIENTS | POUNDS | OUNCES | |
| Sugar, granulated | 0 | 4 | |
| Salt | 0 | 4 | |
| Shortening or margarine | 0 | 4 | |
| Water | 5 | 8 | |
| Egg Whites | 0 | 8 |
PROCEDURE: Place all ingredients into mixing bowl and using the dough hook mix until sugar and salt are dissolved.
| INGREDIENTS | POUNDS | OUNCES | |
| Flour, bread | 12 | 0 | |
| Yeast, active dry | 0 | 2 | |
| Water, 110 degrees F. | 1 | 0 |
PROCEDURE: Suspend yeast in water, stir and let set about 5 minutes. Add flour to above. Then stir yeast & water mixture, pour on top of flour. Mix until gluten is fully developed. Mixed dough should come out od mixer at 78 to 82 degrees F. Ferment in warm place for about 1-1/12 hours. Make-up into hard rolls. Proof until double in size. Bake with lots of low pressure steam if available for a shiny and tough crust. (See information on baking French and Rye breads in PART FOUR VARIETY BREADS).
A variety of baked hard rolls
NOTE: BECAUSE SPACE WAS NOT AVAILABLE IN PART TEN (CAKES), PHOTOS ON DEMONSTRATING HOW TO ROLL JELLY ROLLS WILL FOLLOW.
Turning baked sponge cake or angel food cake on top of parchment paper which has had powdered sugar sifted on.
Spreading jelly on cake.
Using two hands, grasp paper and start rolling cake to form jelly roll.
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Finished jelly rolls, one covered with cholocate icing, one covered with jelly and coconut, and one which has had powdered sugar sprinkled on top. Also, other variations">