Hot Rolls Short-Time Formula)                  D.Breads and Sweet Doughs No.034
--------------------------------------------------------------------------------
|Yield:  100 Portions                                     Each Portion: 2 Rolls|
|------------------------------------------------------------------------------|
|Pan Size:                                                              Temp.: |
|------------------------------------------------------------------------------|
|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
--------------------------------------------------------------------------------
                                   VARIATION
       1. BROWN AND SERVE ROLLS: Prepare rolls as outlined in basic   
          recipe. PROOF: about 30 min and 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. VARIATION 2 CONTINUED: and held in refrigerator at 40`F for 
          up to 2 days, or in freezer up to 5 days. Finish baking at  
          400`F about 12 minutes, or till golden brown.               
       3. WHOLE WHEAT ROLLS:  Prepare 1/2 Recipe No. D-9. In Step 6,  
          use 1 lb  10 oz  (5 3/4 dups) wheat base and 2 lb (2 qt)    
          sifted bread flour.  Proceed as for Hot Rolls.