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CATEGORY CUISINE TAG YIELD
Eggs, Dairy 100 Servings

INGREDIENTS

3 c WATER; WARM
4 1/2 c WATER
18 EGGS SHELL
5 oz MILK; DRY NON-FAT L HEAT
10 lb FLOUR GEN PURPOSE 10LB
1 3/4 lb SUGAR; GRANULATED 10 LB
1 5/8 lb SHORTENING; 3LB
8 oz YEAST BAKER 2 LB
3 oz 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, SUGAR, SALT, SHORTENING, EGGS, FLOUR, AND MILK IN
MIXER BOWL.  ADD YEAST SOLUTION.
3.  USING DOUGH HOOK, MIX AT LOW SPEED 1 MINUTE OR UNTIL ALL FLOUR
MIXTURE IS INCORPERATED INTO LIQUID.  CONTINUE MIXING 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 PIECES ABOUT 4 LB 12 OZ EACH; SHAPE INTO A
RECTANGULAR PIECE. LET REST 10 TO 20 MINUTES.
6.  MAKE UP: SEE GUIDE FOR SWEET DOUGH MAKE UP (RECIPE CARD DG0700).
7.  PROOF: AT 90 F. TO 100 F. UNTIL DOUBLE IN SIZE.
8.  BAKE 15 TO 20 MINUTES FOR SWEET ROLLS OR 25 TO 30 MINUTES AT
375 F. FOR COFFEE CAKES.
9.  COOL: GLAZE, IF DESIRED WITH VANILLA GLAZE OR VARIATIONS.
(RECIPE NO. D04600).
Recipe Number: D03600
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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