Submarine rolls (roll mix

100 Servings

Ingredients

Quantity Ingredient
6½ quart WATER
24¾ pounds ROLL MIX #10
8¼ ounce YEAST BAKER 2 LB

Directions

PAN: 18 BY 26" SHEET PAN TEMPERATURE: 400F. OVEN 1. USE 24 LB 12 OZ OR 5½ NO. 10 CN ROLL MIX, 6 ½ QT WATER AND 8 ¼ OZ

(1 ½ CUPS) ACTIVE DRY YEAST. PREPARE DOUGH ACCORDING TO INSTRUCTIONS ON CONTAINER.

2. PUNCH: DIVIDE DOUGH ITNO 4 LB 10 OZ PIECES. ROUND PIECES SLIGHTLY.

LET

REST 5-10 MINUTES.

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

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

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

6. 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 MOLD-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. PLACE EACH 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 MOLD-DOUGH SHEETER MACHINE, WITH A 9" PRESSURE PLATE.

SLICE ROLLS PARTIALLY THROUGH USING BUN SLICER.

Recipe Number: D06001

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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