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Bread: Hot Rolls (Brown and Serve) - 100

Source of Recipe

www.diningrecipes.com
Servings: YIELD: 100 Portions (8 Pans)
Portions: 2 Rolls each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 300 degrees F. Oven


INGREDIENTS

2/3 cup (3 1/2 oz) yeast, active, dry
3 1/2 cup (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. Roll each piece into a long rope of uniform diameter. Cut rope into about 1 inch thick, weighing 1 1/2 oz 2 oz each.
4. MAKE UP: As desired. Place rolls on greased pans and brush with Butter Wash.
5. PROOF: At 90 degrees F. about 30 minutes.
6. BAKE: 12 to 15 minutes, or until the first sign of color. Partially baked rolls may be lefton sheet pans and wrapped in moisture vapor proof paper (plastic wrap or aluminum foil) and held in refrigerator at 40 degrees F. up to 2 days or in freezer up to 5 days. Finish baking at 400 degrees F. about 12 minutes or until golden brown. Brush again with Butter Wash immediately after baking.