Hot rolls (roll mix)
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | WATER; WARM |
| 15 | pounds | ROLL MIX #10 |
| 5 | ounces | YEAST BAKER 2 LB |
Directions
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN 1. USE ROLL MIX AND ACTIVE DRY YEAST. PREPARE DOUGH ACCORDING TO INSTRUCTIONS ON CONTAINER.
2. PUNCH: DIVIDE DOUGH INTO 3 TO 4 PIECES. SHAPE EACH PIECE INTO A SMOOTH BALL; LET REST 10 TO 20 MINUTES.
3. ROLL EACH PIECE INTO A LONG ROPE OF UNIFORM DIAMETER. CUT ROPE INTO PIECES ABOUT 1 INCH THICK, WEIGHING 1½ TO 2 OZ EACH.
4. MAKE UP: SEE GUIDE FOR HOT ROLL MAKE UP (RECIPE CARD D00006).
5. PROOF: AT 90 F UNTIL DOUBLE IN SIZE.
6. BAKE: 15 TO 20 MINUTES OR UNTIL GOLDEN BROWN. BRUSH WITH BUTTER IMMEDIATELY AFTER BAKING.
Recipe Number: D03302
SERVING SIZE: 2 ROLLS
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .