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Submarine Rolls (hoagie,

January 29, 2023

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) ---------------------------------------------- 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