Yield: 108 portions (4 pans)
Each Portion: 2 rolls
Pan Size: 18 x 26 inch sheet pan
Temperature: 425F Oven
| Ingredients | Percent | Weights | Measure |
|---|---|---|---|
| Yeast, active, dry | .65 | 2-1/2 ounces | 1/2 cup |
| Water, warm (105°F. to 110°F.) | 5.25 | 1 lb 4 ounces | 2-1/2 cups |
| Water (65 °F.) | 18.90 | 4 lb 8 ounces | 2-1/4 quarts |
| Sugar, granulated | 5.25 | 1 lb 4 ounces | 2-3/4 cups |
| Milk, nonfat, dry | 1.71 | 6-1/2 ounces | 1-1/3 cups |
| Salt | 1.05 | 4 ounces | 6 tablespoons |
| Flour, wheat, general purpose, sifted | 50.39 | 12 lb | 3 gallons |
| Shortening, softened | 4.20 | 1 lb | 2-1/4 cups |
| Onions, dehydrated, rehydrated, drained | 12.60 | 3 lb | 3-1/4 quarts |
- 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.
- Place water in mixer bowl. Add sugar, milk and salt. Mix at low speed until smooth.
- Add flour; mix at low speed. Add shortening, yeast solution, and onions; mix until well blended.
- Mix at medium speed 15 minutes or until dough is smooth and elastic.
- FERMENT: Cover. Set in warm place (80°F.) 2 hours or until double in bulk.
- PUNCH: Let rest 20 minutes.
- MAKE-UP: As pan rolls.
- PROOF: Until rolls are double in bulk.
- BAKE: 12 to 15 minutes or until done.
NOTE:
- In Step 3, rehydrate 12 ounces dehydrated onions in 2 quarts water.
- In Step 3, 3 lb chopped dry onions (3 lb 5 ounces A.P.) may be used.
- In Step 7, rolls may be made up as Parker House Rolls. Omit onions in Step 3. Place about 1 teaspoon sautéed onions on each roll before folding rolls.
VARIATION:
- ONION ROLLS (ROLL MIX): Omit Steps 1 through 5. Add onions to 13 lb 8 ounces (3-No. 10 can) Roll Mix and 4-1/2 ounces (3/4 cup) active dry yeast. Prepare mix according to instructions on container. Follow Steps 6 through 9.