| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 100 | Servings | ||
INGREDIENTS
| 1 1/2 | qt | WATER, WARM |
| 4 1/2 | qt | WATER, COLD |
| 13 | oz | MILK, DRY NON-FAT L HEAT |
| 20 | lb | FLOUR GEN PURPOSE 10LB |
| 2 1/2 | lb | SUGAR, GRANULATED 10 LB |
| 2 5/8 | lb | SHORTENING, 3LB |
| 6 | oz | YEAST BAKER 2 LB |
| 5 | oz | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26" SHEET PAN TEMPERATURE: 400F. OVEN SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110F. MIX WELL LET STAND 5 MINUTES; STIR. PLACE WATER IN MIXER BOWL; ADD SUGAR AND SALT; STIR UNTIL DISSOLVED. ADD YEAST SOLUTION. 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. ADD SHORTENING; MIX AT MEDIUM SPEED 10 MINUTES OR UNTIL DOUGH IS SMOOTH AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 78 TO 82 F. FERMENT: SET IN WARM PLACE (80F.) 1 1/2 HOURS OR UNTIL DOUBLE IN BULK. PUNCH: DIVIDE DOUGH INTO 4 LB 10 OZ PIECES. ROUND PIECES SLIGHTLY. LET REST 5-10 MINUTES. ROLL EACH PIECE INTO A ROPE, 1 1/2 INCHES IN DIAMETER. CUT INTO PIECES WEIGHING 6 OZ EACH. PLACE PIECES ON GREASED PANS, IN ROWS 2 BY 6. PROOF: AT 90F UNTIL DOUBLE IN SIZE, ABOUT 30 MINUTES. BAKE: 30-40 MINUTES OR UNTIL GOLDEN BROWN. BRUSH WITH BUTTER WASH (RECIPE NO. D-53) IMMEDIATELY AFTER BAKING. NOTE: 1. ROLLS MAY BE BAKED IN 350F CONVECTION OVEN. ROLLS MAY BE PREPARED USING SEMI-AUTOMATIC BAKERY EQUIPMENT (ROLL DIVIDER AND ROUNDING MACHINE, BREAD MOLDER-DOUGH SHEETER MACHINE AND BUN SLICER). FOLLOW STEPS 1 AND 2. IN STEP 3, ADD 1 3/4 OZ (1/4 CUP) BAKERY EMULSIFIER TO FLOUR AND MILK. FOLLOW STEPS 4 THROUGH 6. OMIT STEP 7. PLACE EACH PIECE OF DOUGH INTO ROLL DIVIDER AND ROUNDING MACHINE. DIVIDE INTO 36 BALLS. PRESS 3 BALLS TOGETHER TO FORM A 6 OZ BALL. LET REST 5-10 MINUTES. FEED BALLS, ONE AT A TIME INTO A BREAD MOLDER-DOUGH SHEETER MACHINE, WITH A 9" PRESSURE PLATE. FOLLOW STEPS 8 THROUGH 10. SLICE ROLLS PARTIALLY THROUGH USING BUN SLICER. Recipe Number: D06000 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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Nutrition (calculated from recipe ingredients)
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Calories: 157
Calories From Fat: 108
Total Fat: 12g
Cholesterol: 6.7mg
Sodium: 550.8mg
Potassium: 16.7mg
Carbohydrates: 12g
Fiber: <1g
Sugar: 11.3g
Protein: <1g