Ingredients

1 Each Proof & Bake Roll Dough With 51% Whole Grain Mini Submarine
1 Each Cinnamon Sugar Mixture

Chef Notes

EACH ROLL PROVIDES 2 OZ. EQ. WHOLE GRAIN SERVINGS FOR USDA CHILD NUTRITION FOOD BASED MENUS

Directions

1
Prior to Use: Keep product frozen at 0 to –10°Funtil ready to pan.
2
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.
3
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.
4
On baking day, remove the pans of thawed sub roll dough from the cooler and cut each dough into 3 equal pieces.
5
Pinch each cut dough piece into a round and dip into vegetable oil. Next dip the oiled dough pieces in a cinnamon/sugar mixture.
6
Place 3 sugared dough pieces in greased muffin tins or fluted 4 oz. soufflé cups sprayed with pan release oil and placed on a sheet pan.
7
Place the pan in a proofer set at 85% humidity & 100°F OR place an oiled plastic cover on the pan of rolls and place them in the warmest part of the kitchen to rise until double in size.
8
Place in a 325°F convection oven and Bake for 12-15 minutes or until rolls are light golden brown.
Varies