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3 from 2 votes

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 INFORMATION
1 roll provides 1 oz equivalent grains.
Course: Side Dish, vegetarian
Keyword: Schools
Age Group: Ages 6-18
Serving Size: 50-100
Program Type: School Meals
Program Meal Type: Lunch, Supper
Conventional Meal Category: Side Dish, Vegetarian
Program Meal Component: Grains
Cooking Method: Bake
50 Servings
Calories: 85

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

      -

      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

          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.

          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.

          Nutrition

          Serving: 1roll | Calories: 85 | Total Carbohydrate: 17g | Protein: 3g | Total Fat: 1g | Saturated Fat: 0g | Cholesterol: 8mg | Sodium: 98mg | Potassium: 53mg | Dietary Fiber: 0g | Total Sugars: 5g | Vitamin D: 2IU | Calcium: 4mg | Iron: 1mg