The following precautions are associated with roll production:

Like bread production, temperature control is important. The AFRS temperatures should be used. Too high a temperature will cause dough to ferment too rapidly and rolls will be sour or yeasty tasting. Too low a temperature causes heavy, tough rolls.

The amount of fermentation time needed depends on the amount of yeast and sugar used.

0 The first major step in preparing hot rolls is the dough makeup. The variety of shapes possible with soft and hard rolls is almost endless. Accurate scaling and skilled handling in forming shapes are required. Follow AFRS guidelines for hot roll makeup.

Since rolls are smaller than bread, proofing time is very critical. Therefore, overproofed rolls will be blistered on the surface and will fall when placed in the oven. The texture will be coarse.

Types of Rolls

Two variations of hot rolls-hard rolls and brown-and-serve rolls-can be made using the short-time formula. About 1 1/2 hours' preparation time per batch of hot rolls is saved if the short-time formula is used instead of the straight dough method. Also, a variety of sweet rolls can be made from the basic sweet dough recipe.

BROWN-AND-SERVE ROLLS.- For makeup, follow the procedure described for plain rolls for cutting and shaping. About 30 minutes (three-fourths proof) is needed for proofing. Bake at 300F for 12 to 15 minutes or until lightly browned. Partially baked rolls may be refrigerated at 40F up to 2 days. If freezer space is available, these rolls freeze satisfactorily up to 5 days. Finish baking at 425F for about 12 minutes.

HARD ROLLS.- Hard rolls should have a crisp crust. Hard rolls must be thoroughly fermented or well aged because young dough produces tough, rubbery crusts. Bread flour is necessary for properly fermented or aged dough. Allow 1 1/2 hours before punching. Varieties of hard rolls include round, French, and caraway seed.

SWEET ROLLS.- A wide variety of sweet rolls can also be made from the simple basic sweet dough recipe. Sweet dough is prepared from a bread formula high in sugar, shortening, eggs, and other enriching ingredients. There are two types of sweet dough-regular sweet dough and Danish pastry. Products prepared from either of these doughs may be similar in size, shape, and weight but will differ considerably in texture. The fine, even grain and texture of regular sweet dough items are quite different from the flaky texture of the Danish pastry products. The dough should be smoother than bread dough, but it should not stick to your hands.

Among the types of sweet rolls that can be made from this basic recipe are cinnamon buns, butterfly rolls, doubleleaf rolls, pecan rolls, twists, chaintwists, braids, bear claws, crullers, snails, crescents, raisin buns, hot cross buns, plain coffee cake, small coffee cakes, and

Swedish tea rings . Specific instructions for making each of these types of sweet rolls from the basic dough recipe are given in the AFRS.

Much of the attractiveness of sweet rolls is due to the glazes and fillings used. You will find the recipes for these glazes and fillings in the AFRS-Frostings and Fillings, section D.

Sweet Dough Mix

Some GMs purchase commercial sweet dough mix that is available through the supply system.

Sweet dough mix has premeasured and combined ingredients, except for water and yeast. Follow package or can instructions in mixing, fermentation, panning, and baking the dough.

QUICK BREADS

Quick breads are bakery products in which quick-acting leavening agents such as baking powder and baking soda are used. Examples of quick breads are pancakes, muffins, and biscuits. These products require less time to mix and bake than yeast-raised products.

Soft Batters

Soft batters contain varying amounts of liquid and may be prepared in either pour batters or drop batters. Pour batters are thin enough to pour directly from a container into cooking pans. An example of a pour batter is pancake batter. Drop batters are thick enough to require spooning into baking pans. An example of a drop batter is muffins.

Roll-Out Doughs

Roll-out doughs are soft dough products such as baking powder biscuits, or stiff dough products such as cake doughnuts.