PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 300 F. OVEN
1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F.
MIX WELL. LET STAND 5 MINUTES. STIR.
2. PLACE WATER IN MIXER BOWL; ADD SUGAR AND SALT; STIR UNTIL DISSOLVED
ADD YEAST SOLUTION.
3. COMBINE FLOUR AND MILK; ADD TO LIQUID SOLUTION. USING DOUGH
HOOK, MIX AT LOW SPEED 1 MINUTE OR UNTIL FLOUR MIXTURE IS INCORPORATED
INTO LIQUID.
4. ADD SHORTENING; MIX AT MEDIUM SPEED 10 MINUTES OR UNTIL DOUGH IS
SMOOTH AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 78 F TO 82 F.
5. FERMENT: SET IN WARM PLACE (80 F) 1 1/2 HOURS OR UNTIL DOUBLE
IN BULK.
6. PUNCH: DIVIDE DOUGH INTO 3 TO 4 LB PIECES. SHAPE EACH PIECE
INTO A SMOOTH BALL; LET REST 10 TO 20 MINUTES.
7. ROLL EACH PIECE INTO A LONG ROPE OF UNIFORM DIAMETER. CUT
ROPE INTO PIECES ABOUT 1 INCH THICK, WEIGHING 1 1/2 TO 2 OZ EACH.
8. MAKE UP: SEE GUIDE FOR HOT ROLL MAKE UP (RECIPE CARD DG0605).
9. PROOF: ABOUT 30 MINUTES AND BAKE AT 300 F FOR 12 TO 15 MINUTES
OR UNTIL THE FIRST SIGN OF BROWNING. PARTIALLY BAKED ROLLS MAY BE
LEFT ON SHEET PANS AND WRAPPED IN MOISTURE PROOF PAPER (PLASTIC WRAP
OR ALUMINUM FOIL) AND HELD IN REFRIGERATOR AT 40 F FOR UP TO 2 DAYS,
OR IN FREEZER UP TO 5 DAYS. FINISH BAKING AT 400 F ABOUT 12
MINUTES, OR UNTIL GOLDEN BROWN.
Recipe Number: D03401
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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