| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1 |
lb |
SUGAR, POWDER 2 LB |
| 3 |
oz |
YEAST BAKER 2 LB |
| 1 1/2 |
|
CH PIECES. SHAPE INTO 2 OZ BALLS. PLACE 2 INCHES A, CH PIECES. SHAPE INTO 2 OZ BALLS. PLACE 2 INCHES APART ON |
INSTRUCTIONS
9 lb
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F.
OVEN USE SWEET DOUGH MIX AND ACTIVE DRY YEAST. PREPARE DOUGH
ACCORDING TO INSTRUCTIONS ON CONTAINER. PUNCH: LET REST 10 MINUTES.
DIVIDE DOUGH INTO 2 PIECES. SHAPE EACH PIECE INTO A SMOOTH BALL; LET
REST 10 MINUTES. MAKE UP: FORM INTO A ROPE 1 1/2 INCHES IN DIAMETER.
CUT INTO GREASED PANS. FLATTEN SLIGHTLY WITH PALM OF HAND. PROOF:
ABOUT 30 MINUTES OR UNTIL PIECES ARE DOUBLE IN SIZE. PRESS DOWN CENTER
OF EACH PIECE WITH BACK OF SPOON. LEAVE A RIM ABOUT 1/4 INCH WIDE.
FILL CENTER OF EACH KOLACHE WITH ABOUT 1 OZ (2 TBSP) FILLING. USE
CHERRY FILLING (RECIPE NO. D04100), APRICOT-PINEAPPLE FILLING (RECIPE
NO. D04300)F, SPICED PRUNE FILLING (RECIPE NO. D04400), OR PINEAPPLE
FILLING (RECIPE CARD G03700). BRUSH RIM WITH EGG WASH (RECIPE NO.
D05500). PROOF: 20 MINUTES OR UNTIL DOUBLE IN SIZE. BAKE: 25 MINUTES
OR UNTIL DONE. IF DESIRED, COOL; SPRINKLE WITH 1 LB (3 1/2 CUP) SIFTED
POWDERED SUGAR OR FINISH OUTER EDGES WITH VANILLA GLAZE OR VARIATIONS
(RECIPE NO. D04600). NOTE: IN STEP 10, 7 LB (1-NO.10 CN) PREPARED PIE
FILLING, (APPLE, BLUEBERRY, CHERRY OR PEACH) OR 7 LB 4 OZ (7/8-NO. 10
CN) BAKERY FILLING, RASPBERRY, MAY BE USED. Recipe Number: D02701
SERVING SIZE: 1 ROLL 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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