Sweet Dough (sweet Dough
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 15 | lb | ROLL MIX #10 |
| 5 | oz | YEAST BAKER 2 LB |
INSTRUCTIONS
PAN: 18 BY 26" SHEET PAN TEMPERATURE: 400F. OVEN PREPARE ACCORDING TO INSTRUCIONS ON CONTAINER. PUNCH: DIVIDE DOUGH INTO 4 PIECES, 4 LB 12 OZ EACH; SHAPE INTO A RECTANGULAR PIECE. LET REST 10 TO 20 MINUTES. MAKE UP: SEE GUIDE FOR SWEET DOUGH MAKE-UP (RECIPE CARD D-G-7). PROOF: AT 90 F TO 100 F UNTIL DOUBLE IN SIZE. BAKE: 15 TO 20 MINUTES FOR SWEET ROLLS OR 25 TO 30 MINUTES AT 375 FOR COFFEE CAKES. COOL: GLAZE IF DESIRED WITH VANILLA GLAZE OR VARIATIONS (REC#D-46). Recipe Number: D03601 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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Nutrition (calculated from recipe ingredients)
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Calories: 5
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: <1mg
Potassium: 13.5mg
Carbohydrates: <1g
Fiber: <1g
Sugar: 0g
Protein: <1g