Hot Rolls D.Breads and Sweet Doughs No.033
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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| 0.67 Cup | 1. Sprinkle yeast over water. DO |
|Warm Water | 1LB 12OZ| 3.50 Cup | NOT USE TEMPERATURES ABOVE 110 |
| | | | Mix well. Let stand 5 minutes; |
| | | | stir. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | 5LB 8OZ| 2.75 Qrt | 2. Place water in mixer bowl; add |
|Sugar, Extra Fine Gr| 1LB 8OZ| 3.50 Cup | sugar and salt; stir until |
|anulated | | | dissolved. Add yeast solution. |
|Salt | 4OZ| 5.00 Tbsp| |
|--------------------|----------|----------|-----------------------------------|
|Flour, Bread | 12LB | 3.00 Gal | 3. Combine flour and milk; add to |
|Milk, Non Fat, Dry, | 8OZ| 1.75 Cup | liquid solution. Using dough |
|Milk Powder | | | hook, mix at low speed 1 min. |
| | | | or until flour is incorporated |
| | | | into liquid. |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi| 1LB 10OZ| 3.75 Cup | 4. Add shortening; mix at medium |
|ed | | | speed 10 minutes or till dough |
| | | | is smooth and elastic. Dough |
| | | | temperature should be 78`F to |
| | | | 82'F. |
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VARIATION
1. HOT ROLLS (BROWN & SERVE):Prepare rolls as outlined in basic
recipe. Proof about 30 min.,& bake at 300`F for 12 -15 min
or till first sign of browning. Partially baked rolls may be
left on sheet pans and wrapped in moisture proof paper
(plastic wrap or aluminum foil) [Continued on Var.#2)
2. Var.#1 continued: 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.
3. HOT ROLLS (ROLL MIX): Omit Steps 1 thru 5. Use 13 lb 8 oz
or 3-No. 10 cn Roll Mix and 4 1/2 oz (3/4 cup) active dry
yeast. Prepare dough according to instructions on container.
Follow Steps 6 through 10.