Hard Rolls D.Breads and Sweet Doughs No.032 -------------------------------------------------------------------------------- |Yield: 100 Portions Each Portion: 2 Rolls| |------------------------------------------------------------------------------| |Pan Size: 18 by 26 inch Sheet Pan Temp.: 400 'F. Oven| |------------------------------------------------------------------------------| | Ingredients | Weights | Measures | Method | |--------------------|----------|----------|-----------------------------------| |Yeast, Active, Dry | 2OZ| 6.00 Tbsp| 1. Sprinkle yeast over water. DO | |Warm Water | 1LB 10OZ| 3.25 Cup | NOT USE TEMPERATURES ABOVE 110 | | | | | Mix well. Let stand 5 minutes; | | | | | stir. | |--------------------|----------|----------|-----------------------------------| |Cold Water | 6LB | 3.00 Qrt | 2. Place water, egg whites, sugar | |Eggs, Large, Brown, | 8OZ| 1.00 Cup | salt, shortening, and flour in | |Fresh | | | mixer bowl. Add yeast solution | |Sugar, Extra Fine Gr| 4OZ| 0.50 Cup | 3. Using dough hook, mix at low | |anulated | | | speed 1 minute or until all | |Salt | 4OZ| 6.00 Tbsp| flour mixture is incorporated | |Shortening, Emulsifi| 4OZ| 9.00 Tbsp| into liquid. | |ed | | | 4. Continue mixing at medium | |Flour, Bread | 12LB | 3.00 Gal | speed 10 minutes or until | | | | | dough is smooth and elastic. | | | | | Dough temperature should be | | | | | 78`F to 82`F. | --------------------------------------------------------------------------------