Ingredients
| 1 Each | Proof & Bake Roll Dough With 51% Whole Grain Mini Submarine |
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Chef Notes
EACH DONUT PROVIDES 2 OZ. EQ. WHOLE GRAIN SERVINGS FOR USDA CHILD NUTRITION FOOD BASED MENUS
Directions
1 |
Prior to Use: Store product frozen at 0°F to–10° F. until ready to pan. Remove frozen roll dough pieces from the case and place 12 on parchment-lined ½ - sheet pan or 24 per full sheet pan 2 inches apart. |
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2 |
Cover the pan of frozen roll dough with a sheet of plastic sprayed with pan release oil and thaw in the cooler at 38-40° F overnight. May also be thawed at room temperature for 2 to 3 hours. |
3 |
On baking day, remove the pans of thawed subroll dough from the cooler. Place a clean sheet pan on top of the oiled plastic ad press the doughs down until they are flattened to ½ inch in thickness, |
4 |
Loosen the oiled plastic from the flattened doughs and reseal the plastic around the edges of the pan. Place the pan of doughs in a proof box or leave covered and set at room temperature. |
5 |
Donut Bars should proof until double in thickness. Place the pan of proofed doughs in a 325° F convection oven. |
6 |
Bake for 12-15 minutes or until dough is light golden brown. Remove from oven and cool for5-10 minutes. |
7 |
Spread a thin coating of chocolate or maple flavored icing over the bars or finish with Donut Glaze. |
1 Donut Bar
