Recipe - Hot Rolls (Brown And Serv

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: 300 F. OVEN
350 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. 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 UNTIL GOLDEN BROWN. BRUSH WITH BUTTER
IMMEDIATELY AFTER BAKING.

11. 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 WRAPP IN MOISTURE PROOF PAPER (PLASTIC WRAP OR ALUMINUM
FOIL) AND HELD UNDER REFRIGERATION AT 40 F. 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: D03301

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.