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CATEGORY CUISINE TAG YIELD
100 Servings

INGREDIENTS

3 1/2 c WATER; WARM
15 lb ROLL MIX #10
5 oz YEAST BAKER 2 LB

INSTRUCTIONS

PAN:  18 BY 26-INCH SHEET PAN               TEMPERATURE:  400 F. OVEN
1.  USE ROLL MIX AND ACTIVE DRY YEAST.  PREPARE DOUGH ACCORDING TO
INSTRUCTIONS ON CONTAINER.
2.  PUNCH:  DIVIDE DOUGH INTO 3 TO 4 PIECES.  SHAPE EACH PIECE INTO
A SMOOTH BALL; LET REST 10 TO 20 MINUTES.
3.  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.
4.  MAKE UP:  SEE GUIDE FOR HOT ROLL MAKE UP (RECIPE CARD D00006).
5.  PROOF: AT 90 F UNTIL DOUBLE IN SIZE.
6.  BAKE:  15 TO 20 MINUTES OR UNTIL GOLDEN BROWN.  BRUSH WITH BUTTER
IMMEDIATELY AFTER BAKING.
Recipe Number: D03302
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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