Recipe#90

Servings: YIELD: 100 Portions (8 Pans)
Portions: 1 Roll each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 350 degrees F. Oven

INGREDIENTS

3/4 cup (4 oz) yeast, active, dry
3 1/2 cups 1 lb 12 oz) water, warm (105 to 110 degrees F.)
2 tbsp. (1 oz) sugar, granulated
2 3/4 cups (1 lb 4 oz) sugar, granulated
2 1/4 tbsp. (1 1/2 oz) salt
3 cups (1 lb 4 oz) shortening
2 cups (10 eggs) eggs, whole
1 qt. (2 lb) water, room temperture
1 1/2 gal (6 lb) flour, wheat, bread, sifted
1 1/8 cups (5 oz) milk, nonfat, dry

INSTRUCTIONS

Sprinkle yeast on top of 3 1/2 cups of warm water (105 to 110 degrees F.). DO NOT USE TEMPERATURES ABOVE 110 DEGREES F. Mix well. Let stand 5 minutes; stir. Add 2 tablespoons of sugar; stir until dissolved. Let stand 10 minutes, then stir again.

Mix 2 3/4 cups sugar, salt, and shortening together 1 minute at medium speed. Blend in eggs, water, and yeast solution. Mix and sift flour and nonfat dry milk together; add to egg mixture. Mix at low speed 7 to 10 minutes or until smooth dough is formed.

1. FERMENT: Set in warm place (80 degrees F.) about 1 hour.
2. PUNCH: Let rest 10 minutes. Divide dough into 2 equal portions. Round up; let rest 10 minutes.
3. MAKE UP: Form into a rope 1 1/2 inches in diameter. Cut into 1 1/2 inch pieces. Shape into 2 oz balls. Place 2 inches apart on greased pans. Flatten slightly with palm of hand.
4. PROOF: About 30 minutes or until pieces are double in size.
5. Press down center of each ball with end of pie pin. Leave a rim about 1/4 inch wide.
6. Fill center of each roll with about 1 tbsp. (1/2 oz) filling. See Note 2.
7. Brush rim with Egg Wash.
8. PROOF: 20 minutes or until double in size.
9. BAKE: 25 minutes or until done.

NOTE 1: If desired, sprinkle baked cooled Kolaches with 3 1/2 cups (1 lb) sifted powdered sugar.
NOTE 2: In Step 6., use Apricot Pineapple Filling, Cherry Filling, Spice Prune Filling, or Pineapple Filling.