Yield: 100 portions (4 pans)
Each Portion: 2 rolls
Pan Size: 18 x 26 inch sheet pan
Temperature: 400F Oven
| Ingredients | Percent | Weights | Measure |
| Yeast, active, dry | .98 | 3-1/2 ounces | 10-1/2 tablespoons |
| Water, warm (105°F. to to 110°F.) | 6.97 | 1 lb 8 ounces | 3 cups |
| Sugar, granulated | .33 | 1-1/8 ounces | 2-2/3 tablespoons |
| Water (65°F) | 27.87 | 6 lb | 3 quarts |
| Milk, nonfat, dry | 2.83 | 9-3/4 ounces | 2-1/4 cups |
| Sugar, granulated | 1.52 | 5-1/4 ounces | 3/4 cup |
| Yeast food (optional) | .29 | 1 ounce | 3-3/4 teaspoons |
| Flour, wheat, bread, sifted | 41.80 | 9 lb | 2-1/4 gallons |
| Shortening, softened | 2.61 | 9 ounces | 1-1/4 cups |
| Flour, wheat, bread, sifted | 13.93 | 3 lb | 3 quarts |
| Salt | .87 | 3 ounces | 4-1/2 tablespoons |
- Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110°F. Mix well. Let stand 5 minutes. Add sugar; stir until dissolved Let stand 10 minutes; stir. Set aside for use in Step 3.
- Place water in mixer bowl. Add milk, sugar and yeast food. Using dough hook, mix at low speed about 1 minute until blended.
- Add flour; mix at low speed about 2 minutes or until flour is incorporated; add shortening and yeast solution. Mix at low speed about 2 minutes until smooth.
- Mix at medium speed 10 minutes.
- Let rise in mixer bowl 20 minutes.
- Sift together flour and salt; add to mixture in mixer bowl. Mix at low speed 2 minutes or until flour is incorporated. Mix at medium speed 10 minutes or until smooth and elastic.
METHOD FOR HANDLING MIXED DOUGH
- FERMENT: Cover. Set in warm place (80°F.) 1-1/2 hours or until double in bulk.
- MAKE-UP: Line pans with parchment paper. Divide dough into 8-2 lb 10 ounce pieces. Shape each piece into a smooth ball; let rest 15 minutes.
- Roll each piece into a long rope, about 38 inches, of uniform diameter about 1-1/2 inches thick. Cut rope into 25 1-2/3 ounce pieces about 1-1/3 inches long. Shape pieces into balls.
- MAKE-UP: See Guide for Hot Roll Make-Up.
- PROOF: At 90°F. until double in bulk, about 45 minutes.
- BAKE: 15 to 20 minutes or in 350°F. convection oven 10 to 12 minutes, or until golden brown, on high fan, open vent.
VARIATIONS:
- BROWN AND SERVE ROLLS: Follow Steps 1 through 11. Omit Step 12. Bake at 325°F.
25 to 30 minutes or in 300°F. convection oven 12 to 15 minutes or until rolls begin to brown on low fan, open vent. Brush with melted margarine or butter. Cool on pans; wrap in aluminum
foil. Refrigerate at 40°F. up to 2 days. Bring covered rolls to room temperature about 1 hour before baking. Finish baking at 400°F. about 14 to 17 minutes or in 350°F. convection oven about 10 to 12 minutes or until golden brown on high fan, open vent. - WHOLE WHEAT ROLLS (WHEAT BASE): Follow Steps 1 through 5. In Step 6, use 1 lb 5 ounces (4-1/2 cups) wheat base and 1 lb 8 ounces (1-1/2 quarts) sifted bread flour. Follow Steps through 12.
- WHOLE WHEAT ROLLS (WHOLE WHEAT FLOUR): Follow Step 1. In Step 2, increase sugar to 7-1/2 ounces (1 cup). In Step 3, reduce bread flour to 3 lb (3 quarts); combine with 6 lb 3 ounces (5-1/4 quarts) sifted whole wheat flour. Follow Steps 4 through 11. In Step 12, bake 20 to 25 minutes or in a 350°F Convection oven 12 to 15 minutes or until golden brown on high fan, open vent.