Teacher’s Note: Filling/Glaze Team grates the orange. Dough Team uses a portion of grated rind in the dough.

2. Students gather and measure all ingredients for their project.

3. Students make dough, filling and glaze.

4. Students shape and refrigerate dough, filling and glaze.

Teacher’s Note: To chill evenly, flatten kneaded dough into a one-inch thick disk, place in a plastic bag and refrigerate. When yeast dough is refrigerated, the action of the yeast slows; but it does not completely stop. While chilling, dough needs punching down in a few hours; when completely cooled, yeast dough rises very slowly. Refrigeration time acts as the first rise.

5. Students wash dishes and clean workstations.


CLASSROOM PROCEDURE – DAY TWO

Teacher’s Note: Remove dough, filling and glaze from refrigerator, allowing enough time to warm to room temperature, approximately 4 hours.

1. Teacher demonstrates how to roll out dough, spread filling, shape and cut rolls.

2. Students return to workstations and divide their dough into two parts. Two bakers work on each portion, with each team making one dozen miniature rolls.

3. Students bake rolls.

4. Students wash dishes and clean workstations while rolls are baking.

5. While enjoying rolls, discuss with students where Miniature Orange Coconut Rolls fit into the Food Guide Pyramid.

Teacher’s Note: Miniature Orange Coconut Rolls are in two categories of the Food Guide Pyramid: Bread, Cereal, Rice and Pasta category with 6 to 11 servings recommended each day and Fats, Oils, and Sweets category with "use sparingly" recommendation.