Recipe - Hot Rolls (Roll Mix)

3 One half cup WATER; WARM
15 pound ROLL MIX #10
5 ounce YEAST BAKER 2 LB

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 400 F. OVEN

1. USE ROLL MIX AND ACTIVE DRY YEAST. PREPARE DOUGH ACCORDING TO
INSTRUCTIONS ON CONTAINER.

2. PUNCH: DIVIDE DOUGH INTO 3 TO 4 PIECES. SHAPE EACH PIECE INTO
A SMOOTH BALL; LET REST 10 TO 20 MINUTES.

3. 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.

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

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

6. BAKE: 15 TO 20 MINUTES OR UNTIL GOLDEN BROWN. BRUSH WITH BUTTER
IMMEDIATELY AFTER BAKING.

Recipe Number: D03302

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.