| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
WATER; WARM |
| 2 3/4 |
qt |
WATER; COLD |
| 8 |
oz |
MILK; DRY NON-FAT L HEAT |
| 12 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 1/2 |
lb |
SUGAR; GRANULATED 10 LB |
| 3 3/4 |
c |
SHORTENING; 3LB |
| 3 1/2 |
oz |
YEAST BAKER 2 LB |
| 3 1/2 |
oz |
SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN
1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110F
MIX WELL. LET STAND 5 MINUTES; STIR.
2. PLACE WATER IN MIXER BOWL; ADD SUGAR AND SALT; STIR UNTIL DISSOLVED.
ADD YEAST SOLUTION.
3. 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.
4. ADD SHORTENING; MIX AT MEDIUM SPEED 10 MINUTES OR UNTIL DOUGH IS
SMOOTH AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 78 F TO 82 F.
5. FERMENT: SET IN WARM PLACE 80 F. 1 1/2 HOURS OR UNTIL DOUBLE
IN BULK.
6. PUNCH: DIVIDE DOUGH INTO 3 TO 4 LB PIECES. SHAPE EACH
PIECE INTO A SMOOTH BALL; LET REST 10 TO 20 MINUTES.
7. 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.
8. MAKE UP: SEE GUIDE FOR HOT ROLL MAKE UP (RECIPE CARD D00006).
9. PROOF: AT 90 F UNTIL DOUBLE IN SIZE.
10. BAKE: 15 TO 20 MINUTES OR UNITL GOLDEN BROWN. BRUSH WITH MELTED
BUTTER IMMEDIATELY AFTER BAKING.
Recipe Number: D03300
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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