Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN

1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F MIX WELL. LET STAND 5 MINUTES; STIR.

2. PLACE WATER, EGG WHITES, SUGAR, SALT, SHORTENING, AND FLOUR IN MIXER BOWL. ADD YEAST SOLUTION.

3. USING DOUGH HOOK, MIX AT LOW SPEED 1 MINUTE OR UNTIL ALL FLOUR MIXTURE IS INCORPORATED INTO LIQUID. CONTINUE MIXTING AT MEDIUM SPEED 10 MINUTES OR UNTIL DOUGH IS SMOOTH AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 78 F TO
82 F.

4. FERMENT: SET IN WARM PLACE (80 F) ABOUT 1 1/2 HOURS OR UNTIL DOUBLE IN BULK.

5. PUNCH: DIVIDE DOUGH INTO 3 TO 4 LB PIECES. SHAPE EACH PIECE INTO A SMOOTH BALL; LET REST 10 TO 20 MINUTES.

6. ROLL EACH PIECE INTO A LONG ROPE OF UNIFORM DIAMETER. CUT ROPE INTO PIECES ABOUT 1 INCH THICK, WEIGHING 1 1/2 OZ EACH.

7. MAKE-UP: SEE GUIDE FOR HOT ROLL MAKE-UP (RECIPE CARD NO.D0006). FOR VARIOUS STYLES. PLACE ROLLS ON GREASED PANS IN ROWS 4 BY 6 SO THAT THEY DO NOT TOUCH EACH OTHER DURING PROOFING OR BAKING.

8. PROOF: AT 90 F. TO 100 F. UNTIL DOUBLE IN SIZE. BRUSH WITH HOT CORNSTARCH WASH (RECIPE NO. D05400).

9. BAKE: 25 TO 30 MINUTES OR UNTIL GOLDEN BROWN. BRUSH AGAIN WITH CORNSTARCH WASH IMMEDIATELY AFTER REMOVAL FROM OVEN.

SERVING SIZE: 2 ROLLS

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