INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26" SHEET PAN                          TEMPERATURE:  400F.
OVEN  USE 24 LB 12 OZ OR 5 1/2 NO. 10 CN ROLL MIX, 6 1/2 QT WATER AND 8
1/4  OZ (1 1/2 CUPS) ACTIVE DRY YEAST.  PREPARE DOUGH ACCORDING TO
INSTRUCTIONS ON CONTAINER. PUNCH: DIVIDE DOUGH ITNO 4 LB 10 OZ  PIECES.
ROUND PIECES SLIGHTLY. LET REST 5-10 MINUTES. ROLL EACH PIECE  INTO A
ROPE, 1 1/2 INCHES IN DIAMETER.  CUT INTO PIECES WEIGHING 6 OZ  EACH.
PLACE PIECES ON GREASED PANS, IN ROWS 2 BY 6. PROOF: AT 90F  UNTIL
DOUBLE IN SIZE, ABOUT 30 MINUTES. BAKE 30-40 MINUTES OR UNTIL  GOLDEN
BROWN.  BRUSH WITH BUTTER WASH (RECIPE NO. D-53) IMMEDIATELY  AFTER
BAKING. NOTE:  1.  ROLLS MAY BE BAKED IN 350F CONVECTION OVEN.  ROLLS
MAY BE PREPARED USING SEMI-AUTOMATIC BAKERY EQUIPMENT (ROLL  DIVIDER
AND ROUNDING MACHINE, BREAD MOLD-DOUGH SHEETER MACHINE AND  BUN
SLICER). FOLLOW STEPS 1 AND 2. IN STEP 3, ADD 1 3/4 OZ (1/4 CUP)
BAKERY EMULSIFIER TO FLOUR AND MILK. FOLLOW STEPS 4 THROUGH 6. PLACE
EACH DOUGH INTO ROLL DIVIDER AND ROUNDING MACHINE.  DIVIDE INTO 36
BALLS. PRESS 3 BALLS TOGETHER TO FORM A 6 OZ BALL.  LET REST 5-10
MINUTES. FEED BALLS, ONE AT A TIME INTO A BREAD MOLD-DOUGH SHEETER
MACHINE, WITH A 9" PRESSURE PLATE. SLICE ROLLS PARTIALLY THROUGH  USING
BUN SLICER.  Recipe Number: D06001  SERVING SIZE: 1 ROLL  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 8
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3mg
Potassium: 23mg
Carbohydrates: <1g
Fiber: <1g
Sugar: 0g
Protein: <1g