| 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
1. PREPARE ACCORDING TO INSTRUCIONS ON CONTAINER.
2. PUNCH: DIVIDE DOUGH INTO 4 PIECES, 4 LB 12 OZ EACH; SHAPE
INTO A RECTANGULAR PIECE. LET REST 10 TO 20 MINUTES.
3. MAKE UP: SEE GUIDE FOR SWEET DOUGH MAKE-UP (RECIPE CARD D-G-7).
4. PROOF: AT 90 F TO 100 F UNTIL DOUBLE IN SIZE.
5. BAKE: 15 TO 20 MINUTES FOR SWEET ROLLS OR 25 TO 30 MINUTES
AT 375 FOR COFFEE CAKES.
6. 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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