| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 1 |
c |
WATER, WARM |
| 1 |
qt |
WATER |
| 3 1/4 |
oz |
MILK, DRY NON-FAT L HEAT |
| 1 |
lb |
FLOUR GEN PURPOSE 10LB |
| 3 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 3/4 |
oz |
SUGAR, GRANULATED 10 LB |
| 1 |
T |
SUGAR, GRANULATED 10 LB |
| 3 |
oz |
SHORTENING, 3LB |
| 1 |
oz |
YEAST BAKER 2 LB |
| 1 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN
SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F MIX
WELL. LET STAND 5 MINUTES. ADD SUGAR; STIR UNTIL DISSOLVED. LET
STAND 10 MINUTES. THEN STIR AGAIN. SET ASIDE FOR USE IN STEP 3. PLACE
WATER IN MIXER BOWL. ADD MILK, SUGAR, AND YEAST FOOD. MIX AT LOW
SPEED UNTIL SMOOTH. ADD FLOUR; MIX AT LOW SPEED UNTIL FLOUR IS
THOROUGHLY MOISTENED. MIX AT MEDIUM SPEED 10 MINUTES. LET RISE IN
MIXER BOWL 20 MINUTES. SIFT TOGETHER FLOUR AND SALT; ADD TO MIXTURE IN
MIXER BOWL. MIX AT MEDIUM SPEED 10 MINUTES OR UNTIL DOUGH IS SMOOTH
AND ELASTIC. FERMENT: SET IN WARM PLACE (80 F) FOR 25 TO 30 MINUTES OR
UNTIL DOUBLE IN BULK. DIVIDE DOUGH INTO PIECES WEIGHING 3 LB EACH.
SHAPE EACH PIECE INTO A SMOOTH BALL; LET REST 15 MINUTES. FORM EACH
PIECE OF DOUGH INTO A ROPE ABOVE 1 INCH IN DIAMETER. CUT ROPES INTO
PIECES ABOUT 1 1/2 INCHES WIDE, WEIGHING 1 1/2 OUNCES EACH. SHAPE
PIECES INTO BALLS BY ROLLING WITH A CIRCULAR MOTION. SHAPE AS DESIRED
SEE GUIDE FOR HOT ROLL MAKE UP (RECIPE CARD D-G-6). PROOF: AT 90 F FOR
45 MINUTES OR UNTIL DOUBLE IN BULK. BAKE AT 400 F 15 MINUTES OR UNTIL
GOLDEN BROWN. Recipe Number: D03400 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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