Recipe#113

Servings: YIELD: 100 Portions (8 Pans)
Portions: 2 Rolls each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 400 degrees F. Oven

INGREDIENTS

6 tbsp. (2 oz) yeast, active, dry
3 1/4 cup (1 lb 10 oz) water, warm (105 to 110 degrees F.)
3 qt (6 lb) water, cold
1 cup (9 whites) egg whites
1/2 cup (4 oz) sugar, granulated
6 tbsp. (4 oz) salt
9 tbsp. (4 oz) shortening, softened
3 gal (12 lb) flour, wheat, bread, sifted

INSTRUCTIONS

Sprinkle yeast on top of water. Mix well. Let stand 5 minutes. Stir. DO NOT USE TEMPERATURES OVER 110 DEGREES F.

Place ingredients in mixer bowl in order listed. Add yeast solution. Use dough hook; mix at low speed 1 minute or until all flour is incorporated into liquid. Continue mixing at medium speed 10 minutes or until dough is smooth and elastic. Dough temperature should range from 78 to 82 degrees F.

1. FERMENT: Set in warm place (80 degrees F.) about 1 1/2 hours or until double in bulk.
2. PUNCH: Divide dough into 3 to 4-lb pieces. Round up; let rest 10 to 20 minutes.
3. Roll each piece into a long rope of uniform diameter. Cut rope into about 1 inch thick, weighing 1 1/2 oz each.
4. MAKE UP: As desired. Place rolls on greased pans in rows 4 by 6.
5. PROOF: At 90 to 100 degrees F. until double in size. Brush with hot Cornstarch Wash.
6. BAKE: 25 to 30 minutes or until well browned. Brush again with Cornstarch Wash immediately after removal from oven.

NOTE: Place rolls on pan so that they do not touch each other during proofing or baking.