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

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

2. PLACE WATER IN MIXER BOWL; ADD SUGAR AND SALT; STIR UNTIL DISSOLVED. ADD YEAST SOLUTION.

3. 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.

4. ADD SHORTENING; MIX AT MEDIUM SPEED 10 MINUTES OR UNTIL DOUGH IS SMOOTH AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 78 F TO 82 F.

5. FERMENT: SET IN WARM PLACE 80 F. 1 1/2 HOURS OR UNTIL DOUBLE IN BULK.

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

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

8. MAKE UP: SEE GUIDE FOR HOT ROLL MAKE UP (RECIPE CARD D00006).

9. PROOF: AT 90 F UNTIL DOUBLE IN SIZE.

10. BAKE: 15 TO 20 MINUTES OR UNITL GOLDEN BROWN. BRUSH WITH MELTED BUTTER IMMEDIATELY AFTER BAKING.

SERVING SIZE: 2 ROLLS

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