Submarine Rolls (Hoagie, Torpedo) for 100

 

Yield: 100 portions (7 pans)
Each Portion: 1 roll
Pan Size: 18 x 26 inch sheet pan
Temperature: 400F Oven

Ingredients	Percent	Weights	Measure
Yeast, active, dry	1.04	5 ounces	1 cup
Water, warm (105°F. to 110°F.)	6.68	2 lb	1 quart
Water, cold	28.41	8 lb 8 ounces	4-1/4 quarts
Sugar, granulated	1.88	9 ounces	1-1/4 cups
Salt	.78	4 ounces	6 tablespoons
Flour, wheat, bread, sifted	59.33	17 lb 12 ounces	4-3/8 gallons
Shortening, softened	1.88	9 ounces	1-1/4 cups

 

1. Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110F. Mix well. Let stand 5 minutes: stir. Set aside for use in Step 3.
2. Place water, sugar, salt, and flour in mixer bowl.
3. Mix at low speed 1 minute or until all flour is incorporated into liquid using dough hook; add yeast solution; mix at low speed 1 minute.
4. Add shortening; mix at medium speed 10 minutes or until dough is smooth and elastic.METHOD FOR HANDLING MIXED DOUGH
5. FERMENT: Cover. Set in warm place (80°F.) 11/2 hours or until double in bulk.
6. PUNCH: Fold sides into center. Turn dough over. Divide dough into 10-2 lb 15 ounce pieces. Let rest about 10 minutes.
7. MAKEUP: Divide each ball into 10 4-1/2 ounce pieces; flatten. Roll up like jelly roll into 1-1/4 by 8 inch rolls. Place 15 rolls about 2 inches apart on each greased pan.
8. Prepare 1/2 recipe Cornstarch Wash. Brush on top and sides of each roll.
9. PROOF: at 90°F. until double in bulk, about 40 minutes.
10. BAKE: 18 to 20 minutes or in 350°F convection oven 12 to 15 minutes or until lightly browned on high fan, open vent. Immediately brush with Cornstarch Wash. Cool on wire racks.

NOTE:

1. In Step 7, if microwave-convection oven is used, use 16 half sheet pans (13 by 18 inches). Place six rolls on each pan. In Step 10, bake at 400°F. 8 minutes with 40% microwave power last 2 minutes or until lightly browned.
2. Rolls may be prepared using semi-automatic bakery equipment (roll divider and rounding machine, bread molder-dough sheeter machine and bun slicer). Follow Step 1. In Step 2, combine 1-1/3 ounces (3 tablespoons) bakery emulsifier with flour and milk Follow Steps 3 through 6. In Step 7, divide dough into 5 lb 6 ounce pieces. Place in roll divider and rounding machine. Divide into 36 balls. Press 2 balls together to form 4-1/2 ounce balls. Let rest 5 to 10 minutes. Feed balls, one at time into a bread molder-dough sheeter machine, with a 9-inch pressure plate, Follow Steps 8 through 10. Slice rolls partially through using bun slicer.

VARIATION:

1. SUBMARINE ROLLS (ROLL MIX): In Step 1, use 6-3/8 ounces (about 1-1/4 cups) active dry yeast and 2 lb 2 ounces (4-1/4 cups) water. Omit Steps 2 through 5. Use 19 lb 2 ounces (4-1/4 No. 10 can) Roll Mix and 8 lb (1 gallon) cold water. Prepare according to instructions on container. Follow Steps 6 through 10.