Danish Pastry D.Breads and Sweet Doughs No.017
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|Yield: 100 Portions Each Portion: 2 Rolls|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 400 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Yeast, Active, Dry | 4OZ| 0.75 Cup | 1. Sprinkle yeast over water. DO |
|Warm Water | 1LB 14OZ| 3.75 Cup | NOT USE TEMPERATURES ABOVE 110 |
| | | | Mix well. Let stand 5 minutes; |
| | | | stir. |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr| 12OZ| 1.75 Cup | 2. Mix sugar, salt, flour, and |
|anulated | | | milk in mixer bowl at low |
|Salt | 2OZ| 3.00 Tbsp| speed about 1 min. Add yeast |
|Flour, Whole Wheat, | 8LB | 2.00 Gal | solution. |
|sifted | | | |
|Milk, Non Fat, Dry, | 3OZ| 0.67 Cup | |
|Milk Powder | | | |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | 2LB | 1.00 Qrt | 3. Add water, vanilla, eggs, and |
|Vanilla Extract | 1OZ| 2.00 Tbsp| shortening. Using dough hook, |
|Eggs, Large, Brown, | 1LB 12OZ| 3.50 Cup | mix at low speed then medium |
|Fresh | | | speed until smooth.Dough temp. |
|Shortening, Emulsifi| 1LB | 2.25 Cup | should be 78'F. to 82'F. |
|ed | | | 4. Divide dough into 2 pieces; |
| | | | place each piece on floured |
| | | | pan; grease top; cover and |
| | | | chill for 1/2 to 1 hour. |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 4LB | 2.00 Qrt | 5. Soften butter or margarine |
| | | | until pliable. |
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VARIATION
1. DANISH PASTRY (SWEET DOUGH MIX): Omit Steps 1 thru 4.
Use 11 lb 4 oz or 2 1/2 -No. 10 cn Sweet Dough Mix and
3 3/4 oz (2/3 cup) active dry yeast. Prepare dough accord-
ing to instructions on container. Follow Steps 5 thru 12.