INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 26" SHEET PAN                          TEMPERATURE:  400F. OVEN
1.  USE 24 LB 12 OZ OR 5 1/2 NO. 10 CN ROLL MIX, 6 1/2 QT WATER AND 8 1/4
OZ
(1 1/2 CUPS) ACTIVE DRY YEAST.  PREPARE DOUGH ACCORDING TO INSTRUCTIONS ON
CONTAINER.
2.  PUNCH:  DIVIDE DOUGH ITNO 4 LB 10 OZ PIECES.  ROUND PIECES SLIGHTLY.
LET
REST 5-10 MINUTES.
3.  ROLL EACH PIECE INTO A ROPE, 1 1/2 INCHES IN DIAMETER.  CUT INTO PIECES
WEIGHING 6 OZ EACH.
4.  PLACE PIECES ON GREASED PANS, IN ROWS 2 BY 6.
5.  PROOF:  AT 90F UNTIL DOUBLE IN SIZE, ABOUT 30 MINUTES.
6.  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 MOLD-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.  PLACE EACH 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 MOLD-DOUGH SHEETER MACHINE, WITH A 9" PRESSURE PLATE.
SLICE ROLLS PARTIALLY THROUGH USING BUN SLICER.
Recipe Number: D06001
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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