| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 15 | lb | All Purpose Flour (or 1/2 All Purpose Flour and 1/2 Bread Flour or for a heavier roll use 5# wheat flour, 5# All Purpose Flour and 5# Bread Flour) |
| 3 | c | Sugar |
| 3 | c | Dry Milk |
| 1/2 | c | Salt |
| 1 1/2 | c | Yeast |
| 1 | qt | Oil (or 1 1/2# butter and 1 1/2# shortening) |
| 1 | ga | Plus |
| 2 | c | Water (70 ndegrees tap water) |
INSTRUCTIONS
Mix all dry ingredients together about 1 minute on low speed of mixer. Add oil and water. Mix 10 minutes on Medium speed. Just before removing dough from bowl pour about 1/4 cup oil around side of bowl while mixing. This makes it easier to remove dough from bowl. Pour 1/4 cup oil on table and spread around. Take dough out of mixer and place on oiled table. Weigh out 5 1/2 # pieces of dough and place each piece on a greased bun pan. Place in proofer at no more then 90 degrees or in warm place. When dough has doubled in size, punch down and let rest 5 minutes. Roll dough out in bun pans, cut 7x10, place back in proofer and let rise. Bake 350 degrees about 10 minutes. This recipe makes 210 rolls this way. You can also use an ice cream scoop and make them individually. When you weigh out the 5 1/2 # pieces you can refrigerate the dough for a few days. Also if you want to make the whole recipe the rolls can be baked off and frozen. They are delicious when defrosted and warmed in a microwave. Hope this helps or at least brings back warm memories from the 60's. Posted to EAT-L Digest 31 Aug 96 From: Ruth L Rivera <riverar@JUNO.COM> Date: Sun, 1 Sep 1996 22:45:15 EDT
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