| 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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