Name: Onion Rolls (Roll Mix)
Ingredients: 3 lb ONIONS DRY; 13 1/2 lb ROLL MIX #10; 4 1/2 oz YEAST BAKER 2 LB

CATEGORY	CUISINE	TAG	YIELD
			100	Servings

INGREDIENTS

3	lb	ONIONS DRY
13 1/2	lb	ROLL MIX #10
4 1/2	oz	YEAST BAKER 2 LB

INSTRUCTIONS

PAN:  18 BY 26" SHEET PAN                          TEMPERATURE:  425F. OVEN
1.  PUNCH:  LET REST 20 MINUTES.
2.  MAKE-UP:  AS PAN ROLLS (SEE RECIPE NO. D-G-6).
3.  PROOF:  UNTIL ROLLS ARE DOUBLE IN SIZE.
4.  BAKE:  12 TO 15 MINUTES OR UNTIL DONE.
NOTE:  1.  IN STEP 3, REHYDRATE 12 OZ DEHYDRATED ONIONS IN 2 QT WATER. SEE
RECIPE NO. A-11.
NOTE:  2.  IN STEP 3, 3 LB CHOPPED DRY ONIONS (3 LB 5 OZ A.P.) MAY BE USED.
NOTE:  3.  IN STEP 7, ROLLS MAY BE MADE UP AS PARKER HOUSE ROLLS (RECIPE
NO. D-G-6(2)-5). OMIT ONIONS IN STEP 3. PLACE ABOUT 1 TSP SAUTE'ED ONIONS
ON EACH ROLL AS FILLING PRIOR TO FOLDING ROLLS.
Recipe Number: D03501
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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