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Butter & Egg Dinner Roll Bread Dough

Pennant frozen dinner rolls made with real butter and eggs, rich, smooth result.

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Product Title

BREAD DOUGH DINNER ROLL BUTTER & EGG BULK BAG 1/300/1.5 OZ

Specifications

Shipper UCC Code 10885146049307
Case Dimensions 15.875 IN L X 12.000 IN W X 8.625 IN H
Case Gross Wt. 29.5370 LB
Case Net Wt. 28.1300 LB
Cases Per Pallet 70
Pieces per Case 300.00

Storage & Handling

Shelf Life 180 Days

Claims

Kosher

Ingredients

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, EGGS, HIGH FRUCTOSE CORN SYRUP, YEAST, UNSALTED BUTTER (PASTEURIZED CREAM, STARTER CULTURE, LACTIC ACID), CONTAINS 2% OR LESS OF: SALT, WHEAT GLUTEN, DATEM, CORN FLOUR, NONFAT MILK, ENZYMES, TURMERIC, MONO- AND DIGLYCERIDES, CALCIUM SULFATE, WHEAT STARCH, NATURAL AND ARTIFICIAL FLAVOR, PAPRIKA, AZODICARBONAMIDE

1. Weigh and measure frozen dough pieces for bake-off testing.

2. Arrange dough on the appropriate pan, cover and thaw according to QUICK or SLOW method as indicated below:

QUICK METHOD:

Hold covered pans at room temperature until dough reaches internal temp. of 55-60 deg. F

SLOW METHOD: Hold covered pans in 35-39 deg. F retarder for 8-12 hours. Remove from retarder and hold at room temperature until dough reaches internal temperature of 50-55 deg. F.

3. Preheat oven and proof box for 30-60 min. prior to testing. (See charts below for settings.)

4. Place thawed dough in proofer and proof until rolls roughly double in size and retain a slight impression when pressed using the time below as a guideline:

PROOFER SETTINGS:

Humidity: 80-90%

Temperature: 95-105 deg. F

Proof Time: 30-50 min.

5. Place in oven and bake according to the conditions below:

OVEN PARAMETERS:

Oven Type: Rack, Reel or Deck

Oven Temp: 370-390 deg. F

Oven Steam: None

Bake Time: 12-18 min. or until crust is desired golden brown color

6. Allow 30-60 min. to cool before evaluating.

Product Title

BREAD DOUGH DINNER ROLL BUTTER & EGG BULK BAG 1/240/1.87 OZ

Specifications

Shipper UCC Code 10885146034266
Case Dimensions 15.813 IN L X 11.938 IN W X 8.625 IN H
Case Gross Wt. 29.7330 LB
Case Net Wt. 28.0500 LB
Cases Per Pallet 70
Pieces per Case 240.00

Storage & Handling

Shelf Life 180 Days

Claims

Kosher PAREVE

Ingredients

ENRICHED FLOUR (WHEAT FLOUR, MALTED BARLEY FLOUR, NIACIN, FERROUS SULFATE, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, HIGH FRUCTOSE CORN SYRUP, YEAST, SOYBEAN OIL, EGGS, CONTAINS 2% OR LESS OF: SALT, SODIUM STEAROYL LACTYLATE (DOUGH CONDITIONER), DATEM, CALCIUM SULFATE, AMMONIUM SULFATE, ENZYMES, L-CYSTEINE, POTASSIUM IODATE, ASCORBIC ACID, AZODICARBONAMIDE, NATURAL AND ARTIFICIAL FLAVOR.

1. Weigh and measure frozen dough pieces for bake-off testing.

2. Arrange dough on the appropriate pan, cover and thaw according to QUICK or SLOW method as indicated below:

QUICK METHOD:

Hold covered pans at room temperature until dough reaches internal temp. of 55-60 deg. F

SLOW METHOD: Hold covered pans in 35-39 deg. F retarder for 8-12 hours. Remove from retarder and hold at room temperature until dough reaches internal temperature of 50-55 deg. F.

3. Preheat oven and proof box for 30-60 min. prior to testing. (See charts below for settings.)

4. Place thawed dough in proofer and proof until rolls roughly double in size and retain a slight impression when pressed using the time below as a guideline:

PROOFER SETTINGS:

Humidity: 80-90%

Temperature: 95-105 deg. F

Proof Time: 30-50 min.

5. Place in oven and bake according to the conditions below:

OVEN PARAMETERS:

Oven Type: Rack, Reel or Deck

Oven Temp: 370-390 deg. F

Oven Steam: None

Bake Time: 12-18 min. or until crust is desired golden brown color

6. Allow 30-60 min. to cool before evaluating.