| 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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