Onion Rolls                                     D.Breads and Sweet Doughs No.035
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|Yield:  100 Portions                                     Each Portion: 2 Rolls|
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|Pan Size: 18 by 26 inch Sheet Pan                          Temp.: 425 'F. Oven|
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Yeast, Active, Dry  |       3OZ| 0.50 Cup | 1. Sprinkle yeast over water. DO  |
|Warm Water          |  1LB  4OZ| 2.50 Cup |    NOT USE TEMPERATURES ABOVE 110 |
|                    |          |          |    Mix well. Let stand 5 minutes; |
|                    |          |          |    stir. Set aside for use in     |
|                    |          |          |    Step 3.                        |
|--------------------|----------|----------|-----------------------------------|
|Warm Water          |  4LB  8OZ| 2.25 Qrt | 2. Place water in mixer bowl. Add |
|Sugar, Extra Fine Gr|  1LB  4OZ| 2.75 Cup |    sugar, milk, and salt. Mix at  |
|anulated            |          |          |    low speed until smooth.        |
|Milk, Non Fat, Dry, |       6OZ| 1.33 Cup |                                   |
|Milk Powder         |          |          |                                   |
|Salt                |       4OZ| 6.00 Tbsp|                                   |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose  | 12LB     | 3.00 Gal | 3. Add flour; mix at low speed.   |
|Shortening, Emulsifi|  1LB     | 2.25 Cup |    Add shortening, yeast solution |
|ed                  |          |          |    and onions; mix until well     |
|Dehydrated Onions   |  3LB     | 3.25 Qrt |    blended.                       |
|                    |          |          | 4. Mix at medium speed 15 minutes |
|                    |          |          |    or until dough is smooth and   |
|                    |          |          |    elastic.                       |
|                    |          |          | 5. FERMENT: Set in warm place     |
|                    |          |          |    80'F) 2 hours or until double  |
|                    |          |          |    bulk.                          |
|                    |          |          | 6. PUNCH: Let rest 20 minutes.    |
|                    |          |          | 7. MAKE-UP: As pan rolls          |
|                    |          |          | 8. PROOF: Until rolls are double  |
|                    |          |          |    in size.                       |
|                    |          |          | 9. BAKE: 12 to 15 minutes or      |
|                    |          |          |    until done.                    |
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NOTE:  1. In Step 2, rehydrate 12oz dehydrated onions in 2qt water.   
          See Recipe Card A-11.                                       
       2. In Step 7, rolls may be made up as Parker House Rolls (Re-  
          cipe D-G-6(2)-5).Omit onions in Step 3. Place 1 tsp sauteed 
          onions on each roll as filling prior to folding rolls.