| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 3 | lb | ONIONS DRY |
| 13 1/2 | lb | ROLL MIX #10 |
| 4 1/2 | oz | YEAST BAKER 2 LB |
INSTRUCTIONS
PAN: 18 BY 26" SHEET PAN TEMPERATURE: 425F. OVEN PUNCH: LET REST 20 MINUTES. MAKE-UP: AS PAN ROLLS (SEE RECIPE NO. D-G-6). PROOF: UNTIL ROLLS ARE DOUBLE IN SIZE. 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, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 10
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.2mg
Potassium: 32.1mg
Carbohydrates: 1.8g
Fiber: <1g
Sugar: <1g
Protein: <1g