Yield: 100 portions (6 pans)
Each Portion: 2 rolls
Pan Size: 18 x 25 inch sheet pan
Temperature: 400F Oven
| Ingredients | Percent | Weights | Measure |
| Yeast, active, dry | .60 | 2 ounces | 6 tablespoons |
| Water, warm (105°F. to to ll0°F.) | 7.75 | 1 lb 10 ounces | 3-1/4 cups |
| Water, cold | 28.61 | 6 lb | 3 quarts |
| Egg whites | 2.39 | 8 ounces | 1 cup (9 whites) |
| Sugar, granulated | 1.04 | 3-1/2 ounces | 1/2 cup |
| Salt | 1.19 | 4 ounces | 6 tablespoons |
| Shortening, softened | 1.19 | 4 ounces | 9 tablespoons |
| Flour, wheat, bread, sifted | 57.23 | 12 lb | 3 gallons |
- Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE ll0°F. Mix well. Let stand 5 minutes; stir.
- Place water, egg whites, sugar, salt, shortening, and flour in mixer bowl. Add yeast solution.
- Using dough hook, mix at low speed 1 minute or until all flour mixture is incorporated into liquid. 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
- FERMENT: Cover. Set in warm place (80°F.) about 1-1/2 hours or until double in bulk.
- PUNCH: Divide dough into 8-2 lb 9 ounce pieces. Shape each piece into a smooth ball; let rest 10 to 20 minutes.
- Roll each piece into a long rope, about 25 inches, of uniform diameter. Cut rope into
pieces about 1 inch thick, weighing 1-1/2 ounces each. - MAKE-UP: See Guide for Hot Roll Make-Up. Place rolls on lightly greased sheet pans in rows 5 by 7 so rolls do not touch each other during proofing or baking.
- PROOF: At 90°F. to 100°F. until double in bulk. Brush with 1 recipe hot Cornstarch Wash.
- BAKE: 25 to 30 minutes or in 350°F. convection oven 15 minutes or until golden brown, on high fan, open vent. Brush with hot Cornstarch Wash immediately after removal from oven.
NOTE:
- Batter may be used for fruits and vegetables such as apples (7 lb A.P.), eggplant (3 lb 11 ounces A.P.), and tomatoes (6 lb 10 ounces A.P.). Moist foods should be dredged in
flour before dipping into batter. When ready to fry, dip into batter, drain slightly; fry in 350°F. to 375°F. deep fat until lightly browned. - Use batter the day prepared. DO NOT SAVE.