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 | .94 | 3-1/2 ounces | 2/3 cup |
| Water, warm (105°F. to to 110°F.) | 7.50 | 1 lb 12 ounces | 3-1/2 cups |
| Water, cold | 23.60 | 5 lb 8 ounces | 2-3/4 quarts |
| Sugar, granulated | 6.43 | 1 lb 8 ounces | 3-1/2 cups |
| Salt | .94 | 3-1/2 ounces | 5 tablespoons |
| Flour, wheat, bread, sifted | 51.47 | 12 lb | 3 gallons |
| Milk, nonfat, dry | 2.15 | 8 ounces | 1-3/4 cups |
| Shortening, softened | 6.97 | 1 lb 10 ounces | 3-3/4 cups |
- Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE ll0°F. Mix well. Let stand 5 minutes; stir.
- Place water in mixer bowl; add sugar and salt; stir until dissolved. Add yeast solution.
- 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.
- Add shortening; mix 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.) 1-1/2 hours or until double in bulk.
- PUNCH: Divide dough into 8–2 lb 14 ounce pieces. Shape each piece into a smooth ball; let rest 10 to 20 minutes.
- Roll each piece into a long rope, about 32 inches, of uniform diameter about 2 inches
thick. Cut rope into 25 1-3/4 ounce pieces about 1-1/4 inches long. Follow Steps 8 and 9. - MAKE-UP: See Guide for Hot Roll Make-Up.
- PROOF: At 90°F. until double in bulk, about 1 hour.
- BAKE: 15 to 20 minutes or in 350°F. convection oven 10 to 15 minutes, or until golden brown, on high fan, open vent.
VARIATIONS:
- HOT ROLLS (BROWN AND SERVE): Follow Steps 1 through 7. In Step 8, line pans with parchment paper. In Step 9, proof about 30 minutes. Omit Step 10. Bake at 325°F. 25 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 butter or margarine. 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 12 minutes or in 350°F. convection oven about 10 to 12 minutes or until golden brown on high fan, open vent. - HOT ROLLS (ROLL MIX): Omit Steps 1 through 5. Use 15 lb (3-1/3 No. 10 can) Roll Mix, 5 ounces (1 cup) active dry yeast and 3-1/3 cups water. Prepare dough according to instructions on container. Follow Steps 6 through 10.
- OATMEAL ROLLS: Follow Steps 1 and 2. In Step 3, reduce flour to 8 lb (2 gallons); add 4 lb 4 ounces (1-1/2 quarts) rolled oats. Proceed with remainder of Step 3. Follow Steps 4 through 9. In Step 10, bake 20 to 25 minutes or for convection oven, see Step 10.