Recipe - Hot Rolls

3 One half cup WATER; WARM
2 Three fourths qt WATER; COLD
8 ounce MILK; DRY NONFAT L HEAT
12 pound FLOUR GEN PURPOSE 10LB
1 One half pound SUGAR; GRANULATED 10 LB
3 Three fourths cup SHORTENING; 3LB
3 One half ounce YEAST BAKER 2 LB
3 One half ounce SALT TABLE 5LB

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

5. FERMENT: SET IN WARM PLACE 80 F. 1 One half 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 One half TO 2 OZ EACH.

8. MAKE UP: SEE GUIDE FOR HOT ROLL MAKE UP (RECIPE CARD D00006).

9. PROOF: AT 90 F UNTIL DOUBLE IN SIZE.

10. BAKE: 15 TO 20 MINUTES OR UNITL GOLDEN BROWN. BRUSH WITH MELTED
BUTTER IMMEDIATELY AFTER BAKING.

Recipe Number: D03300

SERVING SIZE: 2 ROLLS

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.