| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | 100 | Servings | ||
INGREDIENTS
| 3 | c | WATER; WARM |
| 4 1/2 | c | WATER |
| 18 | EGGS SHELL | |
| 5 | oz | MILK; DRY NON-FAT L HEAT |
| 10 | lb | FLOUR GEN PURPOSE 10LB |
| 1 3/4 | lb | SUGAR; GRANULATED 10 LB |
| 1 5/8 | lb | SHORTENING; 3LB |
| 8 | oz | YEAST BAKER 2 LB |
| 3 | oz | SALT TABLE 5LB |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN 1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F MIX WELL. LET STAND 5 MINUTES; STIR. 2. PLACE WATER, SUGAR, SALT, SHORTENING, EGGS, FLOUR, AND MILK IN MIXER BOWL. ADD YEAST SOLUTION. 3. USING DOUGH HOOK, MIX AT LOW SPEED 1 MINUTE OR UNTIL ALL FLOUR MIXTURE IS INCORPERATED INTO LIQUID. CONTINUE MIXING AT MEDIUM SPEED 10 MINUTES OR UNTIL DOUGH IS SMOOTH AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 78 F TO 82 F. 4. FERMENT: SET IN WARM PLACE (80 F) ABOUT 1 1/2 HOURS OR UNTIL DOUBLE IN BULK. 5. PUNCH: DIVIDE DOUGH INTO PIECES ABOUT 4 LB 12 OZ EACH; SHAPE INTO A RECTANGULAR PIECE. LET REST 10 TO 20 MINUTES. 6. MAKE UP: SEE GUIDE FOR SWEET DOUGH MAKE UP (RECIPE CARD DG0700). 7. PROOF: AT 90 F. TO 100 F. UNTIL DOUBLE IN SIZE. 8. BAKE 15 TO 20 MINUTES FOR SWEET ROLLS OR 25 TO 30 MINUTES AT 375 F. FOR COFFEE CAKES. 9. COOL: GLAZE, IF DESIRED WITH VANILLA GLAZE OR VARIATIONS. (RECIPE NO. D04600). Recipe Number: D03600 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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