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

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

FSD Resources