Hot rolls (roll mix)

Yield: 100 Servings

Measure Ingredient
3½ cup WATER; WARM
15 pounds ROLL MIX #10
5 ounces YEAST BAKER 2 LB

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, .

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