Recipe#1272

Servings: YIELD: 100 Portions
Portions: 2 Rolls Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 400 degrees F. Oven

INGREDIENTS

2/3 cup (3 1/2 oz) yeast, active, dry
3 1/2 cups (1 lb 12 oz) water, warm (105 to 110 degrees F.)
2 3/4 qt (5 lb 8 oz) water, cold
3 1/3 cup (1 lb 8 oz) sugar, granulated
5 tbsp. (3 1/2 oz) salt
3 gal (12 lb) flour, wheat, bread, sifted
1 1/2 cups (8 oz) milk, nonfat, dry
3 3/4 cups (1 lb 10 oz) shortening, softened

INSTRUCTIONS

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

Dissolve sugar and salt in water in mixer bowl. Add yeast solution. Combine flour and milk; add to liquid solution. Use dough hook; mix at low speed 1 minute or until all flour is incorporated into liquid. Add shortening and 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. Shape 1 1/2 to 2 oz pieces of dough into balls by rolling with a circular motion on the work table. Place on greased sheet pans in rows 4 by 6.
4. MAKE UP: When half-proofed, flatten with the hand or small can to about 1/4-inch thickness; brush with "Butter Wash" recipe.
5. PROOF: At 90 degrees F. until double in size.
6. BAKE: 15 to 20 minutes or until well golden brown. Brush again with Butter Wash immediately after baking.