Whole-Grain Dinner Rolls USDA Recipe for Schools
These Whole-Grain Dinner Rolls are slightly crunchy on the outside and moist on the inside, a delicious and nutritious complement to any meal.NSLP/SBP CREDITING INFORMATION1 roll provides 1 oz equivalent grains.
Ingredients
50 Servings
Weight
- - - Active dry yeast
- - - Warm water (no higher than 110 °F)
- 1 lb Whole-wheat flour
- 14 oz Enriched all-purpose flour (see Notes)
- 8 oz Sugar
- - - Salt
- 4 oz Frozen whole eggs, thawed
- - - Canola oil
Measure
- 3 Tbsp Active dry yeast
- 3 cups Warm water (no higher than 110 °F)
- 3½ cups 1 Tbsp ½ tsp Whole-wheat flour
- 3 cups 2 Tbsp Enriched all-purpose flour (see Notes)
- 1 cup Sugar
- 2 tsp Salt
- 1¾ cups 1⅓ tsp Frozen whole eggs, thawed
- 1 Tbsp 1 tsp Canola oil
100 Servings
Weight
- 2 oz Active dry yeast
- - - Warm water (no higher than 110 °F)
- 2 lb Whole-wheat flour
- 1 lb 12 oz Enriched all-purpose flour (see Notes)
- 1 lb Sugar
- - - Salt
- 8 oz Frozen whole eggs, thawed
- - - Canola oil
Measure
- ¼ cup 2 Tbsp Active dry yeast
- 1 qt 2 cups Warm water (no higher than 110 °F)
- 1 qt 3 cups 2 Tbsp 1 tsp Whole-wheat flour
- 1 qt 2¼ cups Enriched all-purpose flour (see Notes)
- 2 cups Sugar
- 1 Tbsp 1 tsp Salt
- 3½ cups 2⅔ tsp Frozen whole eggs thawed
- 2 Tbsp 2 tsp Canola oil
Quantity
50 Servings
Weight
- - - Active dry yeast
- - - Warm water (no higher than 110 °F)
- 1 lb Whole-wheat flour
- 14 oz Enriched all-purpose flour (see Notes)
- 8 oz Sugar
- - - Salt
- 4 oz Frozen whole eggs, thawed
- - - Canola oil
Measure
- 3 Tbsp Active dry yeast
- 3 cups Warm water (no higher than 110 °F)
- 3½ cups 1 Tbsp ½ tsp Whole-wheat flour
- 3 cups 2 Tbsp Enriched all-purpose flour (see Notes)
- 1 cup Sugar
- 2 tsp Salt
- 1¾ cups 1⅓ tsp Frozen whole eggs, thawed
- 1 Tbsp 1 tsp Canola oil
100 Servings
Weight
- 2 oz Active dry yeast
- - - Warm water (no higher than 110 °F)
- 2 lb Whole-wheat flour
- 1 lb 12 oz Enriched all-purpose flour (see Notes)
- 1 lb Sugar
- - - Salt
- 8 oz Frozen whole eggs, thawed
- - - Canola oil
Measure
- ¼ cup 2 Tbsp Active dry yeast
- 1 qt 2 cups Warm water (no higher than 110 °F)
- 1 qt 3 cups 2 Tbsp 1 tsp Whole-wheat flour
- 1 qt 2¼ cups Enriched all-purpose flour (see Notes)
- 2 cups Sugar
- 1 Tbsp 1 tsp Salt
- 3½ cups 2⅔ tsp Frozen whole eggs thawed
- 2 Tbsp 2 tsp Canola oil
Ingredients
50 Servings
Weight
- - - Active dry yeast
- - - Warm water (no higher than 110 °F)
- 1 lb Whole-wheat flour
- 14 oz Enriched all-purpose flour (see Notes)
- 8 oz Sugar
- - - Salt
- 4 oz Frozen whole eggs, thawed
- - - Canola oil
Measure
- 3 Tbsp Active dry yeast
- 3 cups Warm water (no higher than 110 °F)
- 3½ cups 1 Tbsp ½ tsp Whole-wheat flour
- 3 cups 2 Tbsp Enriched all-purpose flour (see Notes)
- 1 cup Sugar
- 2 tsp Salt
- 1¾ cups 1⅓ tsp Frozen whole eggs, thawed
- 1 Tbsp 1 tsp Canola oil
100 Servings
Weight
- 2 oz Active dry yeast
- - - Warm water (no higher than 110 °F)
- 2 lb Whole-wheat flour
- 1 lb 12 oz Enriched all-purpose flour (see Notes)
- 1 lb Sugar
- - - Salt
- 8 oz Frozen whole eggs, thawed
- - - Canola oil
Measure
- ¼ cup 2 Tbsp Active dry yeast
- 1 qt 2 cups Warm water (no higher than 110 °F)
- 1 qt 3 cups 2 Tbsp 1 tsp Whole-wheat flour
- 1 qt 2¼ cups Enriched all-purpose flour (see Notes)
- 2 cups Sugar
- 1 Tbsp 1 tsp Salt
- 3½ cups 2⅔ tsp Frozen whole eggs thawed
- 2 Tbsp 2 tsp Canola oil
Quantity
50 Servings
Weight
- - - Active dry yeast
- - - Warm water (no higher than 110 °F)
- 1 lb Whole-wheat flour
- 14 oz Enriched all-purpose flour (see Notes)
- 8 oz Sugar
- - - Salt
- 4 oz Frozen whole eggs, thawed
- - - Canola oil
Measure
- 3 Tbsp Active dry yeast
- 3 cups Warm water (no higher than 110 °F)
- 3½ cups 1 Tbsp ½ tsp Whole-wheat flour
- 3 cups 2 Tbsp Enriched all-purpose flour (see Notes)
- 1 cup Sugar
- 2 tsp Salt
- 1¾ cups 1⅓ tsp Frozen whole eggs, thawed
- 1 Tbsp 1 tsp Canola oil
100 Servings
Weight
- 2 oz Active dry yeast
- - - Warm water (no higher than 110 °F)
- 2 lb Whole-wheat flour
- 1 lb 12 oz Enriched all-purpose flour (see Notes)
- 1 lb Sugar
- - - Salt
- 8 oz Frozen whole eggs, thawed
- - - Canola oil
Measure
- ¼ cup 2 Tbsp Active dry yeast
- 1 qt 2 cups Warm water (no higher than 110 °F)
- 1 qt 3 cups 2 Tbsp 1 tsp Whole-wheat flour
- 1 qt 2¼ cups Enriched all-purpose flour (see Notes)
- 2 cups Sugar
- 1 Tbsp 1 tsp Salt
- 3½ cups 2⅔ tsp Frozen whole eggs thawed
- 2 Tbsp 2 tsp Canola oil
*See Marketing Guide
Ingredients
50 Servings
Weight
- - - Active dry yeast
- - - Warm water (no higher than 110 °F)
- 1 lb Whole-wheat flour
- 14 oz Enriched all-purpose flour (see Notes)
- 8 oz Sugar
- - - Salt
- 4 oz Frozen whole eggs, thawed
- - - Canola oil
Measure
- 3 Tbsp Active dry yeast
- 3 cups Warm water (no higher than 110 °F)
- 3½ cups 1 Tbsp ½ tsp Whole-wheat flour
- 3 cups 2 Tbsp Enriched all-purpose flour (see Notes)
- 1 cup Sugar
- 2 tsp Salt
- 1¾ cups 1⅓ tsp Frozen whole eggs, thawed
- 1 Tbsp 1 tsp Canola oil
100 Servings
Weight
- 2 oz Active dry yeast
- - - Warm water (no higher than 110 °F)
- 2 lb Whole-wheat flour
- 1 lb 12 oz Enriched all-purpose flour (see Notes)
- 1 lb Sugar
- - - Salt
- 8 oz Frozen whole eggs, thawed
- - - Canola oil
Measure
- ¼ cup 2 Tbsp Active dry yeast
- 1 qt 2 cups Warm water (no higher than 110 °F)
- 1 qt 3 cups 2 Tbsp 1 tsp Whole-wheat flour
- 1 qt 2¼ cups Enriched all-purpose flour (see Notes)
- 2 cups Sugar
- 1 Tbsp 1 tsp Salt
- 3½ cups 2⅔ tsp Frozen whole eggs thawed
- 2 Tbsp 2 tsp Canola oil
Quantity
50 Servings
Weight
- - - Active dry yeast
- - - Warm water (no higher than 110 °F)
- 1 lb Whole-wheat flour
- 14 oz Enriched all-purpose flour (see Notes)
- 8 oz Sugar
- - - Salt
- 4 oz Frozen whole eggs, thawed
- - - Canola oil
Measure
- 3 Tbsp Active dry yeast
- 3 cups Warm water (no higher than 110 °F)
- 3½ cups 1 Tbsp ½ tsp Whole-wheat flour
- 3 cups 2 Tbsp Enriched all-purpose flour (see Notes)
- 1 cup Sugar
- 2 tsp Salt
- 1¾ cups 1⅓ tsp Frozen whole eggs, thawed
- 1 Tbsp 1 tsp Canola oil
100 Servings
Weight
- 2 oz Active dry yeast
- - - Warm water (no higher than 110 °F)
- 2 lb Whole-wheat flour
- 1 lb 12 oz Enriched all-purpose flour (see Notes)
- 1 lb Sugar
- - - Salt
- 8 oz Frozen whole eggs, thawed
- - - Canola oil
Measure
- ¼ cup 2 Tbsp Active dry yeast
- 1 qt 2 cups Warm water (no higher than 110 °F)
- 1 qt 3 cups 2 Tbsp 1 tsp Whole-wheat flour
- 1 qt 2¼ cups Enriched all-purpose flour (see Notes)
- 2 cups Sugar
- 1 Tbsp 1 tsp Salt
- 3½ cups 2⅔ tsp Frozen whole eggs thawed
- 2 Tbsp 2 tsp Canola oil
*See Marketing Guide
Ingredients
50 Servings
Weight
- - - Active dry yeast
- - - Warm water (no higher than 110 °F)
- 1 lb Whole-wheat flour
- 14 oz Enriched all-purpose flour (see Notes)
- 8 oz Sugar
- - - Salt
- 4 oz Frozen whole eggs, thawed
- - - Canola oil
Measure
- 3 Tbsp Active dry yeast
- 3 cups Warm water (no higher than 110 °F)
- 3½ cups 1 Tbsp ½ tsp Whole-wheat flour
- 3 cups 2 Tbsp Enriched all-purpose flour (see Notes)
- 1 cup Sugar
- 2 tsp Salt
- 1¾ cups 1⅓ tsp Frozen whole eggs, thawed
- 1 Tbsp 1 tsp Canola oil
100 Servings
Weight
- 2 oz Active dry yeast
- - - Warm water (no higher than 110 °F)
- 2 lb Whole-wheat flour
- 1 lb 12 oz Enriched all-purpose flour (see Notes)
- 1 lb Sugar
- - - Salt
- 8 oz Frozen whole eggs, thawed
- - - Canola oil
Measure
- ¼ cup 2 Tbsp Active dry yeast
- 1 qt 2 cups Warm water (no higher than 110 °F)
- 1 qt 3 cups 2 Tbsp 1 tsp Whole-wheat flour
- 1 qt 2¼ cups Enriched all-purpose flour (see Notes)
- 2 cups Sugar
- 1 Tbsp 1 tsp Salt
- 3½ cups 2⅔ tsp Frozen whole eggs thawed
- 2 Tbsp 2 tsp Canola oil
Quantity
50 Servings
Weight
- - - Active dry yeast
- - - Warm water (no higher than 110 °F)
- 1 lb Whole-wheat flour
- 14 oz Enriched all-purpose flour (see Notes)
- 8 oz Sugar
- - - Salt
- 4 oz Frozen whole eggs, thawed
- - - Canola oil
Measure
- 3 Tbsp Active dry yeast
- 3 cups Warm water (no higher than 110 °F)
- 3½ cups 1 Tbsp ½ tsp Whole-wheat flour
- 3 cups 2 Tbsp Enriched all-purpose flour (see Notes)
- 1 cup Sugar
- 2 tsp Salt
- 1¾ cups 1⅓ tsp Frozen whole eggs, thawed
- 1 Tbsp 1 tsp Canola oil
100 Servings
Weight
- 2 oz Active dry yeast
- - - Warm water (no higher than 110 °F)
- 2 lb Whole-wheat flour
- 1 lb 12 oz Enriched all-purpose flour (see Notes)
- 1 lb Sugar
- - - Salt
- 8 oz Frozen whole eggs, thawed
- - - Canola oil
Measure
- ¼ cup 2 Tbsp Active dry yeast
- 1 qt 2 cups Warm water (no higher than 110 °F)
- 1 qt 3 cups 2 Tbsp 1 tsp Whole-wheat flour
- 1 qt 2¼ cups Enriched all-purpose flour (see Notes)
- 2 cups Sugar
- 1 Tbsp 1 tsp Salt
- 3½ cups 2⅔ tsp Frozen whole eggs thawed
- 2 Tbsp 2 tsp Canola oil
*See Marketing Guide
Ingredients
50 Servings
Weight
- - - Active dry yeast
- - - Warm water (no higher than 110 °F)
- 1 lb Whole-wheat flour
- 14 oz Enriched all-purpose flour (see Notes)
- 8 oz Sugar
- - - Salt
- 4 oz Frozen whole eggs, thawed
- - - Canola oil
Measure
- 3 Tbsp Active dry yeast
- 3 cups Warm water (no higher than 110 °F)
- 3½ cups 1 Tbsp ½ tsp Whole-wheat flour
- 3 cups 2 Tbsp Enriched all-purpose flour (see Notes)
- 1 cup Sugar
- 2 tsp Salt
- 1¾ cups 1⅓ tsp Frozen whole eggs, thawed
- 1 Tbsp 1 tsp Canola oil
100 Servings
Weight
- 2 oz Active dry yeast
- - - Warm water (no higher than 110 °F)
- 2 lb Whole-wheat flour
- 1 lb 12 oz Enriched all-purpose flour (see Notes)
- 1 lb Sugar
- - - Salt
- 8 oz Frozen whole eggs, thawed
- - - Canola oil
Measure
- ¼ cup 2 Tbsp Active dry yeast
- 1 qt 2 cups Warm water (no higher than 110 °F)
- 1 qt 3 cups 2 Tbsp 1 tsp Whole-wheat flour
- 1 qt 2¼ cups Enriched all-purpose flour (see Notes)
- 2 cups Sugar
- 1 Tbsp 1 tsp Salt
- 3½ cups 2⅔ tsp Frozen whole eggs thawed
- 2 Tbsp 2 tsp Canola oil
Quantity
50 Servings
Weight
- - - Active dry yeast
- - - Warm water (no higher than 110 °F)
- 1 lb Whole-wheat flour
- 14 oz Enriched all-purpose flour (see Notes)
- 8 oz Sugar
- - - Salt
- 4 oz Frozen whole eggs, thawed
- - - Canola oil
Measure
- 3 Tbsp Active dry yeast
- 3 cups Warm water (no higher than 110 °F)
- 3½ cups 1 Tbsp ½ tsp Whole-wheat flour
- 3 cups 2 Tbsp Enriched all-purpose flour (see Notes)
- 1 cup Sugar
- 2 tsp Salt
- 1¾ cups 1⅓ tsp Frozen whole eggs, thawed
- 1 Tbsp 1 tsp Canola oil
100 Servings
Weight
- 2 oz Active dry yeast
- - - Warm water (no higher than 110 °F)
- 2 lb Whole-wheat flour
- 1 lb 12 oz Enriched all-purpose flour (see Notes)
- 1 lb Sugar
- - - Salt
- 8 oz Frozen whole eggs, thawed
- - - Canola oil
Measure
- ¼ cup 2 Tbsp Active dry yeast
- 1 qt 2 cups Warm water (no higher than 110 °F)
- 1 qt 3 cups 2 Tbsp 1 tsp Whole-wheat flour
- 1 qt 2¼ cups Enriched all-purpose flour (see Notes)
- 2 cups Sugar
- 1 Tbsp 1 tsp Salt
- 3½ cups 2⅔ tsp Frozen whole eggs thawed
- 2 Tbsp 2 tsp Canola oil
*See Marketing Guide
Instructions
- For best results, all ingredients and utensils should be at room temperature.
- Dissolve dry yeast in warm water. Set yeast water aside for step 5.
- Pour flour, sugar, and salt in a commercial mixer (batch as needed). Using a dough hook attachment, mix on medium–low speed. DO NOT OVERMIX.For 50 servings, mix for 1 minute.For 100 servings, mix for 2 minutes.
- Add eggs and oil.
- Slowly add yeast water. Using a dough hook attachment, mix on medium-low speed until flour is completely blended. DO NOT OVERMIX.For 50 servings, mix for 3 minutes.For 100 servings, mix for 6 minutes.
- Place 1 qt (about 2 lb 5 oz) dough on a steam table pan (12′′ x 20′′ x 2½′′) heavily coated with pan release spray. Cover each pan with a towel. Place in a warm area for 1 hour and 30 minutes to allow dough to rise.For 50 servings, use 2 pans.For 100 servings, use 4 pans.
- Punch dough to remove air bubbles. Cover each pan with a towel. Place in a warm area for 1 hour and 30 minutes to allow dough to rise for a second time.
- Heavily coat muffin pans with pan-release spray. Using a No. 30 scoop, portion 2 Tbsp (about 1 oz) dough into each muffin cup.For 50 servings, fill 50 muffin cups. For 100 servings, fill 100 muffin cups.
- Cover each pan with a towel. Place in a warm area for at least 1 hour to allow dough to rise for a third time.
- Bake until golden brown:Conventional oven: 350 °F for 15 minutes. Convection oven: 325 °F for 12 minutes.
- Serve 1 roll.
Nutrition INFORMATION
Nutrition Facts
Whole-Grain Dinner Rolls USDA Recipe for Schools
Amount Per Serving 1 roll
Calories 85
Calories from Fat 9
% Daily Value*
Total Fat 1g2%
Saturated Fat 0g0%
Cholesterol 8mg3%
Sodium 98mg4%
Potassium 53mg2%
Total Carbohydrates 17g6%
Dietary Fiber 0g0%
Total Sugars 5g6%
Protein 3g6%
Vitamin D 2IU13%
Calcium 4mg0%
Iron 1mg6%
*
*Marketing Guide
Notes
Cooking Process #2: Same Day Service.
Add additional flour 1 Tbsp at a time if dough is too wet, or add additional water 1 Tbsp at a time if dough is too dry.
Yield / Volume
50 Servings:
About 3 lb 2 oz
About 1 qt 2¼ cups/50 rolls
100 Servings:
About 6 lb 4 oz
About 3 qt ½ cup/100 rolls