Wayne Gisslen

Hard Rolls

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

INGREDIENTS U.S. METRIC

Method

Mixing:

  • Straight dough method.
  • 4–5 minutes at 1st speed, 10–12 minutes at 2nd speed (see Note, ).

Fermentation:

  • About 30 minutes at 7°F (25°C).

Scaling and makeup:

Per 1 roll: Calories, 90; Protein, 3 g; Fat, 1 g (10% cal.); Cholesterol, 0 mg; Carbohydrates, 17 g; Fiber, 1 g; Sodium, 200 mg.