Brown and serve rolls

100 Servings

Ingredients

Quantity Ingredient
1 cup WATER; WARM
1 quart WATER
3¼ ounce MILK; DRY NON-FAT L HEAT
1 pounds FLOUR GEN PURPOSE 10LB
3 pounds FLOUR GEN PURPOSE 10LB
1¾ ounce SUGAR; GRANULATED 10 LB
1 tablespoon SUGAR; GRANULATED 10 LB
3 ounces SHORTENING; 3LB
1 ounce YEAST BAKER 2 LB
1 ounce SALT TABLE 5LB

Directions

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 300 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 DG0605).

9. 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 WRAPPED IN MOISTURE PROOF PAPER (PLASTIC WRAP OR ALUMINUM FOIL) AND HELD IN REFRIGERATOR AT 40 F FOR 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: D03401

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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