|Fundamentals of Meal Management|
|by Margaret McWilliams|
For undergraduate courses in Introduction to Foods and Menu Planning in Hospitality and Foods and Nutrition departments.
Results 1 - 10 of 528 for refrigerator rolls
Dissolve 1 teaspoon ... to make lighter rolls, so use ... remaining dough to refrigerator. Shape dough ... above. Yield: 1/3 of the dough makes 12 pan rolls.
Soften yeast in ... minutes. Form into rolls of any desired ... rolls. Variations: Whole Wheat Rolls - use half white bread flour and half whole wheat flour.
Scald the milk ... Remove dough from refrigerator and divide in half. Roll half of the ... Sprinkle tops of rolls with reserved cinnamon ... require extra baking time).
In a Pyrex ... Divide into 12 rolls of equal size ... 1mg Vitamin C, 1.5IU Vitamin D, 2.7g saturated fat, less than 1g polyunsaturated fat, 2.1g sugar.
These rolls can be made ahead and stored in the refrigerator. Pinch off ... 103.55IU Vitamin A, 0.02mcg Vitamin B12, 0.00mg Vitamin C, 3.64IU Vitamin D.
Combine 2 cups ... or until the rolls are golden on ... reaches from 190-200°F. Let cool for 1 hour before covering tightly for storage. Makes 24 rolls.
In a cup, ... will make the rolls heavy. Roll the ... bag. Store in refrigerator until ready to ... dinner rolls, add 1/3 cup grated Parmesan or Cheddar.
In a small ... following methods: Pan Rolls: Form the ... minutes or until golden brown; small rolls should be baked at 375°F for approximately 15 minutes.
Dissolve yeast and ... into 2 portions. Roll 1/2 dough mixture ... is smooth and glaze is desired consistency. Dip cooled doughnuts in glaze and let dry.
Quick breads are ... biscuit in half; roll each half into ... 375 degrees. Separate rolls. Spread each ... over coffee cake. Serve warm. Makes 8 servings.
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