Yield: 100 portions (4 pans)
Each Portion: 2 rolls
Pan Size: 18 x 26 inch sheet pan
Temperature: 400F Oven
| Ingredients | Weights | Measure |
|---|---|---|
| Yeast, active, dry | 3-1/2 ounces | 2/3 cup |
| Water, warm (105°F. to 110°F.) | 1-3/4 lb | 3-1/2 cups |
| Water, (65°F.) | 5-1/2 lb | 2-3/4 quarts |
| Sugar, granulated | 1-1/2 lb | 3-3/8 cups |
| Salt | 3-1/2 ounces | 5-1/3 tablespoons |
| Flour, whole wheat, sifted | 6-1/8 lb | 5-1/4 quarts |
| Flour, wheat, bread, sifted | 6 lb | 1-1/2 gallons |
| Milk, nonfat, dry | 8 ounces | 1-7/8 cups |
| Shortening, softened | 1-5/8 lb | 3-5/8 cups |
- Sprinkle yeast over water. Do not use in temperatures above 110 F. Mix well. Let stand 5 minutes, Stir.
- Place water in mixer bowl; add sugar and salt; stir until dissolved. Add yeast solution.
- Combine whole wheat flour, bread 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.) for 1-1/2 hours or until double in bulk.
- PUNCH: Scale 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 350F. convection oven 10 to 15 minutes, or until golden brown, on high fan, open vent.