Hot rolls (brown and serv

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: 300 F. OVEN 350 F. OVEN

1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F.

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 UNTIL GOLDEN BROWN. BRUSH WITH BUTTER IMMEDIATELY AFTER BAKING.

11. PROOF: ABOUT 30 MINUTES AND BAKE AT 300 F. FOR 12 TO 15 MINUTES OR UNTIL THE FIRST SIGN OF BROWNING. PARTIALLY BAKED ROLLS MAY BE LEFT ON SHEET PANS AND WRAPP IN MOISTURE PROOF PAPER (PLASTIC WRAP OR ALUMINUM FOIL) AND HELD UNDER REFRIGERATION AT 40 F. UP TO 2 DAYS OR IN FREEZER UP TO 5 DAYS. FINISH BAKING AT 400 F. ABOUT 12 MINUTES OR UNTIL GOLDEN BROWN.

Recipe Number: D03301

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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