Wayne Gisslen

Sweet Roll Dough

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

INGREDIENTS U.S. METRIC

Method

Mixing:

  • Modified straight dough method:
  • Mix 4 minutes at 1st speed, then 2–3 minutes at second speed.

Fermentation:

  • 45 minutes at 75°F (25°C), then refrigerate.

Makeup:

Per 1 ounce (28.35 g): Calories, 90; Protein, 2 g; Fat, 3 g (31% cal.): Cholesterol, 15 mg; Carbohydrates, 13 g; Fiber, 0.5 g; Sodium, 90 mg. Note: Any of the fats listed may be used alone or in combination.