Submarine rolls (hoagie,

Yield: 100 Servings

Measure Ingredient
1½ quart WATER; WARM
4½ quart WATER; COLD
13 ounces MILK; DRY NON-FAT L HEAT
20 pounds FLOUR GEN PURPOSE 10LB
2½ pounds SUGAR; GRANULATED 10 LB
2⅝ pounds SHORTENING; 3LB
6 ounces YEAST BAKER 2 LB
5 ounces SALT TABLE 5LB

PAN: 18 BY 26" SHEET PAN TEMPERATURE: 400F. 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 TO 82 F.

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

6. PUNCH: DIVIDE DOUGH INTO 4 LB 10 OZ PIECES. ROUND PIECES SLIGHTLY.

LET

REST 5-10 MINUTES.

7. ROLL EACH PIECE INTO A ROPE, 1 ½ INCHES IN DIAMETER. CUT INTO PIECES WEIGHING 6 OZ EACH.

8. PLACE PIECES ON GREASED PANS, IN ROWS 2 BY 6.

9. PROOF: AT 90F UNTIL DOUBLE IN SIZE, ABOUT 30 MINUTES.

10. BAKE: 30-40 MINUTES OR UNTIL GOLDEN BROWN. BRUSH WITH BUTTER WASH (RECIPE NO. D-53) IMMEDIATELY AFTER BAKING.

NOTE: 1. ROLLS MAY BE BAKED IN 350F CONVECTION OVEN.

2. ROLLS MAY BE PREPARED USING SEMI-AUTOMATIC BAKERY EQUIPMENT (ROLL DIVIDER AND ROUNDING MACHINE, BREAD MOLDER-DOUGH SHEETER MACHINE AND BUN SLICER). FOLLOW STEPS 1 AND 2. IN STEP 3, ADD 1 ¾ OZ (¼ CUP) BAKERY EMULSIFIER TO FLOUR AND MILK. FOLLOW STEPS 4 THROUGH 6. OMIT STEP 7.

PLACE

EACH PIECE OF DOUGH INTO ROLL DIVIDER AND ROUNDING MACHINE. DIVIDE INTO 36 BALLS. PRESS 3 BALLS TOGETHER TO FORM A 6 OZ BALL. LET REST 5-10 MINUTES.

FEED BALLS, ONE AT A TIME INTO A BREAD MOLDER-DOUGH SHEETER MACHINE, WITH A 9" PRESSURE PLATE. FOLLOW STEPS 8 THROUGH 10. SLICE ROLLS PARTIALLY THROUGH

USING BUN SLICER.

Recipe Number: D06000

SERVING SIZE: 1 ROLL

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

Downloaded from Glen's MM Recipe Archive, .

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