INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN               TEMPERATURE:  300 F.  OVEN
350 F.  OVEN  SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE
110 F. MIX  WELL. LET STAND 5 MINUTES; STIR. PLACE WATER IN MIXER BOWL;
ADD SUGAR  AND SALT; STIR UNTIL DISSOLVED. ADD YEAST SOLUTION. 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. ADD
SHORTENING; MIX AT MEDIUM SPEED 10 MINUTES OR UNTIL DOUGH IS SMOOTH
AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 78 F. TO 82 F. FERMENT: SET
IN WARM PLACE 80 F. 1 1/2 HOURS OR UNTIL DOUBLE IN BULK. PUNCH:  DIVIDE
DOUGH INTO 3 TO 4 LB PIECES. SHAPE EACH PIECE INTO A SMOOTH  BALL; LET
REST 10 TO 20 MINUTES. 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. MAKE UP: SEE GUIDE FOR HOT ROLL MAKE UP (RECIPE  CARD D00006).
PROOF:  AT 90 F. UNTIL DOUBLE IN SIZE. BAKE: 15 TO 20  MINUTES OR UNTIL
GOLDEN BROWN. BRUSH WITH BUTTER IMMEDIATELY AFTER  BAKING. 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
WRAPP IN MOISTURE PROOF PAPER (PLASTIC  WRAP OR ALUMINUM FOIL) AND HELD
UNDER REFRIGERATION AT 40 F. 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: D03301  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.

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”