CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs |
|
|
100 |
Servings |
INGREDIENTS
3 1/4 |
c |
WATER; WARM |
3 |
qt |
WATER; COLD |
9 |
|
EGGS SHELL |
12 |
lb |
FLOUR GEN PURPOSE 10LB |
4 |
oz |
SUGAR; GRANULATED 10 LB |
9 |
tb |
SHORTENING; 3LB |
2 |
oz |
YEAST BAKER 2 LB |
6 |
tb |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN
1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F
MIX WELL. LET STAND 5 MINUTES; STIR.
2. PLACE WATER, EGG WHITES, SUGAR, SALT, SHORTENING, AND FLOUR IN
MIXER BOWL. ADD YEAST SOLUTION.
3. USING DOUGH HOOK, MIX AT LOW SPEED 1 MINUTE OR UNTIL ALL FLOUR
MIXTURE IS INCORPORATED INTO LIQUID. CONTINUE MIXTING AT MEDIUM
SPEED 10 MINUTES OR UNTIL DOUGH IS SMOOTH AND ELASTIC. DOUGH
TEMPERATURE SHOULD BE 78 F TO 82 F.
4. FERMENT: SET IN WARM PLACE (80 F) ABOUT 1 1/2 HOURS OR UNTIL
DOUBLE IN BULK.
5. PUNCH: DIVIDE DOUGH INTO 3 TO 4 LB PIECES. SHAPE EACH PIECE
INTO A SMOOTH BALL; LET REST 10 TO 20 MINUTES.
6. ROLL EACH PIECE INTO A LONG ROPE OF UNIFORM DIAMETER. CUT
ROPE INTO PIECES ABOUT 1 INCH THICK, WEIGHING 1 1/2 OZ EACH.
7. MAKE-UP: SEE GUIDE FOR HOT ROLL MAKE-UP (RECIPE CARD NO.D0006).
FOR VARIOUS STYLES. PLACE ROLLS ON GREASED PANS IN ROWS 4 BY 6 SO
THAT THEY DO NOT TOUCH EACH OTHER DURING PROOFING OR BAKING.
8. PROOF: AT 90 F. TO 100 F. UNTIL DOUBLE IN SIZE. BRUSH WITH
HOT CORNSTARCH WASH (RECIPE NO. D05400).
9. BAKE: 25 TO 30 MINUTES OR UNTIL GOLDEN BROWN. BRUSH AGAIN
WITH CORNSTARCH WASH IMMEDIATELY AFTER REMOVAL FROM OVEN.
Recipe Number: D03200
SERVING SIZE: 2 ROLLS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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