| 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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