Onion rolls (roll mix)
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | ONIONS DRY |
| 13½ | pounds | ROLL MIX #10 |
| 4½ | ounce | YEAST BAKER 2 LB |
Directions
PAN: 18 BY 26" SHEET PAN TEMPERATURE: 425F. OVEN 1. PUNCH: LET REST 20 MINUTES.
2. MAKE-UP: AS PAN ROLLS (SEE RECIPE NO. D-G-6).
3. PROOF: UNTIL ROLLS ARE DOUBLE IN SIZE.
4. BAKE: 12 TO 15 MINUTES OR UNTIL DONE.
NOTE: 1. IN STEP 3, REHYDRATE 12 OZ DEHYDRATED ONIONS IN 2 QT WATER. SEE RECIPE NO. A-11.
NOTE: 2. IN STEP 3, 3 LB CHOPPED DRY ONIONS (3 LB 5 OZ A.P.) MAY BE USED.
NOTE: 3. IN STEP 7, ROLLS MAY BE MADE UP AS PARKER HOUSE ROLLS (RECIPE NO. D-G-6(2)-5). OMIT ONIONS IN STEP 3. PLACE ABOUT 1 TSP SAUTE'ED ONIONS ON EACH ROLL AS FILLING PRIOR TO FOLDING ROLLS.
Recipe Number: D03501
SERVING SIZE: 2 ROLLS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .
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