Sweet Dough for 100

 

Yield: 100 portions (3 to 5 pans)
Each Portion: 1 roll
Pan Size: 18 x 26 inch sheet pan
Temperature: 375F Oven

Ingredients	Percent	Weights	Measure
Yeast, active, dry	2.37	5 ounces	1 cup
Water, warm (105°F. to 110°F.)	7.57	1 lb	2 cups
Water	11.35	1 lb 8 ounces	3 cups
Eggs, whole, beaten	9.46	1 lb 4 ounces	2-1/4 cups (12 eggs)
Sugar, granulated	8.99	1 lb 3 ounces	2-2/3 cups
Milk, nonfat, dry	1.58	3-1/3 ounces	3/4 cup
Salt	.95	2 ounces	3 tablespoons
Flour, wheat, bread, sifted	50.16	6 lb 10 ounces	6-1/2 quarts
Shortening, softened	7.57	1 lb	2 cups

 

1. Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110°F. Mix well. Let stand 5 minutes; stir. Set aside for use in Step 3.
2. Place water, eggs, sugar, milk and salt in mixer bowl. Using dough hook, mix at low speed just until blended.
3. Add flour and yeast solution. Mix at low speed 1 minute or until all flour mixture is
   incorporated into liquid.
4. Add shortening; mix at low speed 1 minute. Continue mixing at medium speed 10 minutes or until dough is smooth and elastic. Dough temperature should be 78°F. to 82°F.METHOD FOR HANDLING MIXED DOUGH
5. FERMENT: Cover. Set in warm place (80°F.) about 1-1/2 hours or until double in bulk.
6. PUNCH: Divide dough into 3 pieces, 4 lb 5 oz each; shape into a rectangular piece. Let rest 10 to 20 minutes.
7. MAKE-UP AND BAKING: See Guide for Sweet Dough Make-Up.

VARIATION:

1. SWEET DOUGH (SWEET DOUGH MIX): Omit Steps 1 through 4. Use 9 lb (2-No. 10 can) Sweet Dough Mix, 3 ounces (10 tablespoons) active dry yeast and 1-3/4 quarts water. Prepare dough according to instructions on container. Follow Step 5. In Step 6, divide dough into 3 pieces, 4 lb 2 ounces each. Follow Step 7.