INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26" SHEET PAN                       TEMPERATURE:  400F. OVEN
1.  SPRINKLE YEAST OVER WATER.  DO NOT USE TEMPERATURES ABOVE 110F.  MIX
WELL
LET STAND 5 MINUTES; STIR.
2.  PLACE WATER IN MIXER BOWL; ADD SUGAR AND SALT; STIR UNTIL DISSOLVED.
ADD
YEAST SOLUTION.
3.  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.
4.  ADD SHORTENING; MIX AT MEDIUM SPEED 10 MINUTES OR UNTIL DOUGH IS SMOOTH
AND ELASTIC.  DOUGH TEMPERATURE SHOULD BE 78 TO 82 F.
5.  FERMENT:  SET IN WARM PLACE (80F.) 1 1/2 HOURS OR UNTIL DOUBLE IN BULK.
6.  PUNCH:  DIVIDE DOUGH INTO 4 LB 10 OZ PIECES.  ROUND PIECES SLIGHTLY.
LET
REST 5-10 MINUTES.
7.  ROLL EACH PIECE INTO A ROPE, 1 1/2 INCHES IN DIAMETER.  CUT INTO PIECES
WEIGHING 6 OZ EACH.
8.  PLACE PIECES ON GREASED PANS, IN ROWS 2 BY 6.
9.  PROOF:  AT 90F UNTIL DOUBLE IN SIZE, ABOUT 30 MINUTES.
10. 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.
2.  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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