Recipe#89

Servings: Yield: 100 Portions (4 pans)
Portions: 2 Rolls each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 400 degree F. Oven

INGREDIENTS

1 1/2 cups (8 oz) yeast, active, dry
3 cups (1 lb 8 oz) water, warm (105 to 110 degrees F.)
4 3/4 cups (2 lb 6 oz) water (78 to 82 degrees F.)
3 1/2 cups (18 eggs) eggs, whole
1 1/2 qt. (2 lb) raisins, washed
1/3 cup (1 oz) lemon rind, grated or 2 tbsp. lemon flavoring (optional)
1 qt. (1 lb 12 oz) sugar, granulated
4 1/2 tbsp. (3 oz) salt
1 tbsp. (1/4 oz) nutmeg, ground
3 3/4 cups (1 lb 10 oz) shortening
9 qt. (10 lb) flour, wheat, hard
1 1/4 cups (5 1/2 oz) milk, nonfat, dry

Egg Wash:
1 cup (5 eggs) eggs, whole, beaten
1/4 tsp. salt
6 tbsp. (1 3/4 oz) milk, nonfat, dry
1 7/8 cups water

Syrup Glaze:
3 1/3 cups syrup, blended
2 cups water

Water Icing:
3 qt. (3 lb) sugar, powdered, sifted
6 tbsp. (3 oz) butter or margarine, softened
3/4 tsp. salt
1 1/2 cups water, boiling (variable)
1 tbsp. vanilla

INSTRUCTIONS

Sprinkle yeast on top of 3 cups warm water (105 to 110 degrees F.). Mix well. Let stand 5 minutes; stir. DO NOT USE TEMPERATURES ABOVE 110 degrees F.

Place 4 3/4 cups water, eggs, raisins, lemon rind or flavoring, sugar, salt, nutmeg, and shortening in a mixer bowl; mix until eggs and sugar are blended. Add yeast solution.

Combine flour and dry milk and add. Use dough hook and 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 temperture should range between 78 to 82 degrees F.

1. FERMENT: Set in warm place (80 degrees F.) for 1 1/2 hours or until double in bulk.
2. PUNCH: Divide dough into 3 to 4-lb pieces; round up and let rest 10 to 20 minutes.
3. MAKE UP: Roll each piece into a long rope or uniform diameter. Cut rope into pieces about 1 inch thick, weighing 1 1/2 oz each. Shape into balls by rolling with circular motion on work table.
4. Place on greased pans in rows 6 by 9. Brush with Egg Wash.
5. PROOF: At 90 to 100 degrees F. until almost double in size. Cut a cross on top of each bun. Finish proofing until double in size.
6. BAKE: 18 to 20 minutes or until golden brown.
7. Brush with hot Sirup Glaze immediately after removal from oven.
8. When cool, finish with Water Icing.

NOTE:
1. Egg Wash - mix ingredients together and brush over shaped dough.
2. Sirup Glaze - boil all ingredients about 5 minutes, stirring constantly; brush while warm.
3. Water Icing - mix all ingredients until smooth; spread over sweet rolls after rolls are cool.