Pan Rolls

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
  1. Scale dough to 16–20 ounces (450–560 g) per dozen.
  2. Make up as for round hard rolls.
  3. Place on greased pans ½ inch (1 cm) apart.

© 2025 All rights reserved. Published by Wiley.