INGREDIENTS

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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