Recipe - Onion Rolls (Roll Mix)

3 pound ONIONS DRY
13 One half pound ROLL MIX #10
4 One half ounce YEAST BAKER 2 LB

PAN: 18 BY 26" SHEET PAN TEMPERATURE: 425F. OVEN

1. PUNCH: LET REST 20 MINUTES.

2. MAKEUP: AS PAN ROLLS (SEE RECIPE NO. DG6).

3. PROOF: UNTIL ROLLS ARE DOUBLE IN SIZE.

4. BAKE: 12 TO 15 MINUTES OR UNTIL DONE.

NOTE: 1. IN STEP 3, REHYDRATE 12 OZ DEHYDRATED ONIONS IN 2 QT WATER. SEE
RECIPE NO. A11.

NOTE: 2. IN STEP 3, 3 LB CHOPPED DRY ONIONS (3 LB 5 OZ A.P.) MAY BE USED.

NOTE: 3. IN STEP 7, ROLLS MAY BE MADE UP AS PARKER HOUSE ROLLS (RECIPE
NO. DG6(2)5). OMIT ONIONS IN STEP 3. PLACE ABOUT 1 TSP SAUTE'ED ONIONS
ON EACH ROLL AS FILLING PRIOR TO FOLDING ROLLS.
Recipe Number: D03501

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.