Brown And Serve Rolls
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Brown And Serve Rolls
  Rolls  
Last updated 6/12/2012 1:10:56 AM. Recipe ID 38297. Report a problem with this recipe.
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      Title: Brown and serve rolls
 Categories: 
      Yield: 100 Servings
 
      1 c  WATER; WARM
      1 qt WATER
  3 1/4 oz MILK; DRY NON-FAT L HEAT
      1 lb FLOUR GEN PURPOSE 10LB
      3 lb FLOUR GEN PURPOSE 10LB
  1 3/4 oz SUGAR; GRANULATED 10 LB
      1 tb SUGAR; GRANULATED 10 LB
      3 oz SHORTENING; 3LB
      1 oz YEAST BAKER 2 LB
      1 oz SALT TABLE 5LB
 
  PAN:  18 BY 26-INCH SHEET PAN            TEMPERATURE:  300 F. OVEN
  
  1.  SPRINKLE YEAST OVER WATER.  DO NOT USE TEMPERATURES ABOVE 110 F.
  MIX WELL.  LET STAND 5 MINUTES. STIR.
  
  2.  PLACE WATER IN MIXER BOWL; ADD SUGAR AND SALT; STIR UNTIL
  DISSOLVED ADD YEAST SOLUTION.
  
  3.  COMBINE FLOUR AND MILK; ADD TO LIQUID SOLUTION.  USING DOUGH
  HOOK, MIX AT LOW SPEED 1 MINUTE OR UNTIL FLOUR MIXTURE IS
  INCORPORATED INTO LIQUID.
  
  4.  ADD SHORTENING; MIX AT MEDIUM SPEED 10 MINUTES OR  UNTIL DOUGH IS
  SMOOTH AND ELASTIC.  DOUGH TEMPERATURE SHOULD BE 78 F TO 82 F.
  
  5.  FERMENT:  SET IN WARM PLACE (80 F) 1 1/2 HOURS OR UNTIL DOUBLE IN
  BULK.
  
  6.  PUNCH:  DIVIDE DOUGH INTO 3 TO 4 LB PIECES.  SHAPE EACH PIECE
  INTO A SMOOTH BALL; LET REST 10 TO 20 MINUTES.
  
  7.  ROLL EACH PIECE INTO A LONG ROPE OF UNIFORM DIAMETER.  CUT ROPE
  INTO PIECES ABOUT 1 INCH THICK, WEIGHING 1 1/2 TO 2 OZ EACH.
  
  8.  MAKE UP:  SEE GUIDE FOR HOT ROLL MAKE UP (RECIPE CARD DG0605).
  
  9.  PROOF: ABOUT 30 MINUTES AND BAKE AT 300 F FOR 12 TO 15 MINUTES OR
  UNTIL THE FIRST SIGN OF BROWNING.  PARTIALLY BAKED ROLLS MAY BE LEFT
  ON SHEET PANS AND WRAPPED IN MOISTURE PROOF PAPER (PLASTIC WRAP OR
  ALUMINUM FOIL) AND HELD IN REFRIGERATOR AT 40 F FOR UP TO 2 DAYS, OR
  IN FREEZER UP TO 5 DAYS.  FINISH BAKING AT 400 F ABOUT 12 MINUTES, OR
  UNTIL GOLDEN BROWN.
  
  Recipe Number: D03401
  
  SERVING SIZE: 2 ROLLS
  
  From the  (actually used today!).




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Recipe ID 38297 (Apr 03, 2005)

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