| 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
USE ROLL MIX AND ACTIVE DRY YEAST. PREPARE DOUGH ACCORDING TO
INSTRUCTIONS ON CONTAINER. PUNCH: DIVIDE DOUGH INTO 3 TO 4 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. 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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“God makes it, we mess it”