Recipe

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5 Servings #16 Scoop

Purée Bread Mix (Rubicon or Darlington): 1 cup (140g)

Rubicon Purée Bread Flavoring Mix (optional): 1/4 cup

Oil or liquid butter: 2T

Hot water (170-185°F): 1 1/4 cup

10 Servings #16 Scoop

Purée Bread Mix (Rubicon or Darlington): 2 cups (280g)

Rubicon Purée Bread Flavoring Mix (optional): 1/2 cup

Oil or liquid butter: 4T

Hot water (170-185°F): 2 1/2 cups

Preparation

1. Combine purée bread mix and optional flavoring mix in a bowl.

2. Add oil or liquid butter to the mix.

3. Slowly whisk in the hot water until well blended.

4. Transfer to a serving pan using a spatula and serve using a #16 scoop.

5. For a dinner roll presentation, slightly flatten top of scoop and create grooves with the spatula.


Notes

  • Can be served at room temperature or warmed. If serving warm, place in steam table line or heat in 350°F oven covered for 5-7 minutes. Do not serve cold for proper texture.
  • HACCP Suggestions: Up to 4 hours room temperature. Up to 72 hours under refrigeration.

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