Harvest Rolls

Cuisine Type: 
American
Serves: 
50 2-oz. rolls

Michael Rosenberger, director of food and nutrition services for the Irving Independent School District in Texas, says one of his most successful recipe makeovers was with the district’s rolls, which have always been made in house.

“Our bakers are very, very talented,” Rosenberger says. “We realized, however, that while our white flour roll was, and is, a huge success, we didn’t have an equally delicious roll made with at least 51% whole wheat.” So Rosenberger held a contest to see which school could come up with the best whole-wheat roll recipe. As an incentive, the winning school’s kitchen received $1,000 and the runner-up received $500.

“We organized the contest so that, eventually, the best secondary school kitchen recipe would go head-to-head against the best elementary school kitchen recipe,” he adds. “Elementary and secondary kitchens were placed into pods of four, respectively, from which one winner would emerge. The next month, pod winners went head-to-head, and so on. The best roll with at least 51% whole wheat from the secondary school kitchens battled it out with the winner from the elementary school kitchens, in a blind taste test, with the winner to take all.”

Ingredients

2 oz. yeast, instant
1 qt. water, heated
1 lb. + 10 oz. all-purpose flour
2 lbs. whole-wheat flour
4 oz. milk, non-fat
6 oz. granulated sugar
2 tbsp. salt
1 cup vegetable oil

Steps

  1. Dissolve dry yeast in warm water. Let stand 4 to 5 mins.
  2. Place all dry ingredients in mixing bowl. Using dough hook, blend on low speed for approximately 2 mins.
  3. Add oil and blend on low speed about 2 mins.
  4. Add water. Mix on low speed for 1 min.
  5. Add dissolved yeast and mix on low speed for 2 mins.
  6. Kneed dough on medium speed for 8 mins., or until dough is smooth and elastic.
  7. Place dough in warm area (about 90˚F) for 45 to 60 mins.
  8. Punch down dough to remove air bubbles.
  9. Form rolls from dough by pinching off 2 oz.-pieces and shaping. Place rolls on lightly oiled sheet pans.
  10. Place in warm area (about 90˚F) until double in size, 30 to 50 mins
  11. Bake until lightly browned (convection oven at 400˚F for 18 to 20 mins.; or 350˚F for 12 to 14 mins.).

More From FoodService Director

Managing Your Business
change ahead sign large

The reality is that some people don’t like change. But as long as you partner with employees, there shouldn’t be major staff fallout.

It can be tricky to find the balance between listening to your team’s point of view on the changes and avoiding giving your power away. You may accept many or few recommendations, but you need to be able to explain your decisions. Regular department meetings to complete that circle of communication take more time, but it’s more efficient than doing damage control after the fact.

I’ve seen folks refuse to do a job based on their new job...

Ideas and Innovation
fsd marketing ideas

[ View the story "Marketing and operations ideas worth stealing" on Storify ]
Industry News & Opinion

Some Washington, D.C., foodservice operators may soon be required to provide staff with paid leave, as the city council on Tuesday passed one of the most extensive paid leave plans in the nation.

Barring a veto by Mayor Muriel Bowser, the measure mandates that all private sector employers in the district offer workers eight weeks of parental time off and six weeks to care for a sick relative.

While operators will not directly compensate workers—who will be paid 90% of their wages through a government-run insurance program—they will be hit with a 0.62% increase to employer...

Industry News & Opinion

Dallas Independent School District will serve breakfast and lunch over winter break for the first time this year, Dallas News reports.

Any child under 18 will be able to participate in the meal program, which will be offered in 12 cafeterias.

The Texas district will be partially reimbursed for the meals, receiving $3.39 per lunch served and 86 cents per breakfast. The remaining costs, which include paying cafeteria staff and supervisors, will be picked up by the district.

Read the full story via dallasnews.com .

FSD Resources