Hot rolls

Yield: 100 Servings

Measure Ingredient
3½ cup WATER; WARM
2¾ quart WATER; COLD
8 ounces MILK; DRY NON-FAT L HEAT
12 pounds FLOUR GEN PURPOSE 10LB
1½ pounds SUGAR; GRANULATED 10 LB
3¾ cup SHORTENING; 3LB
3½ ounce YEAST BAKER 2 LB
3½ ounce SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN 1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110F MIX WELL. LET STAND 5 MINUTES; STIR.

2. PLACE WATER IN MIXER BOWL; ADD SUGAR AND SALT; STIR UNTIL DISSOLVED.

ADD YEAST SOLUTION.

3. COMBINE FLOUR AND ,MILK; ADD TO LIQUID SOLUTION. USING DOUGH HOOK, MIX AT LOW SPEED 1 MINUTE OR UNTIL FLOUR MIXTURE IS INCORPORATED INTO LIQUID.

4. ADD SHORTENING; MIX AT MEDIUM SPEED 10 MINUTES OR UNTIL DOUGH IS SMOOTH AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 78 F TO 82 F.

5. FERMENT: SET IN WARM PLACE 80 F. 1½ HOURS OR UNTIL DOUBLE IN BULK.

6. PUNCH: DIVIDE DOUGH INTO 3 TO 4 LB PIECES. SHAPE EACH PIECE INTO A SMOOTH BALL; LET REST 10 TO 20 MINUTES.

7. ROLL EACH PIECE INTO A LONG ROPE OF UNIFORM DIAMETER. CUT ROPE INTO PIECES ABOUT 1 INCH THICK, WEIGHING 1 ½ TO 2 OZ EACH.

8. MAKE UP: SEE GUIDE FOR HOT ROLL MAKE UP (RECIPE CARD D00006).

9. PROOF: AT 90 F UNTIL DOUBLE IN SIZE.

10. BAKE: 15 TO 20 MINUTES OR UNITL GOLDEN BROWN. BRUSH WITH MELTED BUTTER IMMEDIATELY AFTER BAKING.

Recipe Number: D03300

SERVING SIZE: 2 ROLLS

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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