Sweet Dough D.Breads and Sweet Doughs No.036
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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 | 8OZ| 1.50 Cup | 1. Sprinkle yeast over water. DO |
|Warm Water | 1LB 8OZ| 3.00 Cup | NOT USE TEMPERATURES ABOVE 110 |
| | | | Mix well. Let stand 5 minutes; |
| | | | stir. |
|--------------------|----------|----------|-----------------------------------|
|Cold Water | 2LB 4OZ| 4.50 Cup | 2. Place water, sugar, salt, |
|Sugar, Extra Fine Gr| 1LB 12OZ| 1.00 Qrt | milk, eggs, flour, and |
|anulated | | | shortening in mixer bowl. Add |
|Salt | 3OZ| 4.67 Tbsp| yeast solution. |
|Shortening, Emulsifi| 1LB 10OZ| 3.75 Cup | 3. Using dough hook, mix at low |
|ed | | | speed 1 minute or until all |
|Eggs, Large, Brown, | 1LB 12OZ| 3.50 Cup | flour mixture is incorporated |
|Fresh | | | into liquid. |
|Flour, Bread | 10LB | 2.50 Gal | 4. Continue mixing at med. speed |
|Milk, Non Fat, Dry, | 5OZ| 1.13 Cup | 10 minutes or until dough is |
|Milk Powder | | | smooth & elastic. Dough temp. |
| | | | should be 78`F to 82 'F. |
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VARIATION
1. SWEET DOUGH (SWEET DOUGH MIX): Omit Steps 1 thru 4. Use
15 lb or 3 1/3-No. 10 cn Sweet Dough Mix and 5 oz (1 cup)
active dry yeast. Prepare dough according to instructions on
container. Follow Steps 5 through 9.