| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
100 |
Servings |
INGREDIENTS
| 1 |
c |
WATER; WARM |
| 1 |
qt |
WATER |
| 3 1/4 |
oz |
MILK; DRY NON-FAT L HEAT |
| 3 5/8 |
lb |
FLOUR GEN PURPOSE 10LB |
| 3 |
lb |
FLOUR GEN PURPOSE 10LB |
| 1 3/4 |
oz |
SUGAR; GRANULATED 10 LB |
| 2 |
oz |
SUGAR; GRANULATED 10 LB |
| 3 |
oz |
SHORTENING; 3LB |
| 1 |
oz |
YEAST BAKER 2 LB |
| 1 |
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. ADD SUGAR; STIR UNTIL DISSOLVED.
LET STAND 10 MINUTES, THEN STIR AGAIN. SET ASIDE FOR USE IN STEP 3.
2. PLACE WATER IN MIXER BOWL. ADD MILK, SUGAR, AND YEAST FOOD. MIX
AT LOW SPEED UNTIL SMOOTH.
3. ADD FLOUR; MIX AT LOW SPEED; ADD SHORTENING AND YEAST SOLUTION MIX
AT LOW SPEED UNTIL FLOUR IS THOROUGHLY MOISTENED.
4. MIX AT MEDIUM SPEED 10 MINUTES.
5. LET RISE IN MIXER BOWL 20 MINUTES.
6. ADD TOGEHTER WHEAT BASE, SIFTED FLOUR AND SALT; ADD TO MIXTURE
IN MIXER BOWL. MIX AT MEDIUM SPEED 10 MINUTES OR UNTIL DOUGH IS
SMOOTH AND ELASTIC.
7. FERMENT: SET IN WARM PLACE (80 F) FOR 25 TO 30 MINUTES OR UNTIL
DOUBLE IN BULK.
8. MAKE UP: SCALE INTO 30-28 OZ PIECES. ROLL SCALED DOUGH TO PAN SIZE
PLACE 1 LOAF INTO EACH LIGHTLY GREASED PAN.
9. PROOF: AT 90 F FOR 25 TO 30 MINUTES AT 450 F. REDUCE TEMPERATURE
TO 375 F. AND BAKE 25 TO 30 MINUTES OR UNTIL DONE.
10. WHEN COOL, SLICE 25 SLICES ABOUT 1/2 INCH THICK PER LOAF.
Recipe Number: D03402
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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