| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 1 1/2 | lb | WATER; WARM |
| 2 3/8 | lb | WATER |
| 1 1/8 | lb | EGGS SHELL |
| 1/2 | lb | MILK; DRY NON-FAT L HEAT |
| 10 | lb | FLOUR GEN PURPOSE 10LB |
| 1 1/8 | lb | SUGAR; GRANULATED 10 LB |
| 1 1/8 | lb | SHORTENING; 3LB |
| 1/2 | lb | YEAST BAKER 2 LB |
| 1/3 | lb | SALT TABLE 5LB |
INSTRUCTIONS
1.SPRINKLE YEAST OVER WARM WATER. LET STAND FOR 5 MIN. DO NOT USE TEMP. OVER 110 DEGREE F. MIX WELL. 2.PLACE WATER IN MIXER BOWL. ADD YEAST SOLUTION. 3. USING DOUGH HOOK MIXTURE IS INCORPORATED INTO LIQUID. CONTINUE MIXING AT MEDIUM SPEED 10 MINUTE OR UNTIL DOUGH IS SMOOTH AND ELASTIC.DOUGH TEMP- ERATURE SHOULD BE 78 DEGREE F TO 82 DEGREE F. 4.FERMENT: SET IN WARM PLACE (80 DEGREE F) ABOUT 1I/2 HOURS OR UNTIL DOUBLE IN BULK. 5.PUNCH:DIVIDE DOUGH INTO 4 PIECE ~ANGULAR PIECE. LET REST 10 TO 20 MINUTES. 6.MAKE-UP: SEE GUIDE FOR SWEET DOUGHT MAKE-UP. 7.PROOF: AT 90 TO 100 DEGREE F UNTIL DOUBLE IN SIZE. 8.BAKE: 15 TO 20 MINUTES AT 400 DEGREE F. 9.COOL: GLAZE MAKE-UP INSTRUCTIONS 1.ROLL EACH PIECE OF DOUGH INTO A RECTANGULAR SHEET INCHES WIDE 2.BRUSH EACH SHEET OF DOUGH WITH 4 OZ. MELTED BUTTER OR MARGARINE. 3.SPRINKLE 1 1/2 CUP OF CINNAMON SUGAR MIXTURE OVER EACH SHEET OF DOUGH. 4.ROLL EACH PIECE TIGHTLY TO MAKE A LONG SLENDER ROLL. SEAL EDGE BY PRESSING FIRMLY. ELONGATE THE ROLL TO A 40 INCH LENGTH BY ROLLING IT BACK AND FORTH ON THE TABLE. 5.SLICE EACH ROLL INTO 54 PIECES ABOUT 1 INCH WIDE USING A DOUGH CUTTER. 6.PLACE CUT SIDE DOWN ON GREASED SHEET PANS IN ROWS 6 BY 9. 7.PROOF AT 90 TO 100 DEGREE F.UNTIL DOUBLE IN SIZE. 8.BAKE 15 TO 20 MINUTES IN 375 DEGREE F. OVEN. 9.COOL.GLAZE IF DESIRED. Recipe Number: S04000 SERVING SIZE: 1 EA 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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