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. ADD SUGAR; STIR UNTIL DISSOLVED.

LET STAND 10 MINUTES. THEN STIR AGAIN. SET ASIDE FOR USE IN STEP 3.

2. PLACE WATER IN MIXER BOWL. ADD MILK, SUGAR, AND YEAST FOOD. MIX AT LOW SPEED UNTIL SMOOTH.

3. ADD FLOUR; MIX AT LOW SPEED UNTIL FLOUR IS THOROUGHLY MOISTENED.

4. MIX AT MEDIUM SPEED 10 MINUTES.

5. LET RISE IN MIXER BOWL 20 MINUTES.

6. SIFT TOGETHER FLOUR AND SALT; ADD TO MIXTURE IN MIXER BOWL.

MIX AT MEDIUM SPEED 10 MINUTES OR UNTIL DOUGH IS SMOOTH AND ELASTIC.

7. FERMENT: SET IN WARM PLACE (80 F) FOR 25 TO 30 MINUTES OR UNTIL DOUBLE IN BULK.

8. DIVIDE DOUGH INTO PIECES WEIGHING 3 LB EACH. SHAPE EACH PIECE INTO A SMOOTH BALL; LET REST 15 MINUTES. FORM EACH PIECE OF DOUGH INTO A ROPE ABOVE 1 INCH IN DIAMETER. CUT ROPES INTO PIECES ABOUT 1 1/2 INCHES WIDE, WEIGHING 1 1/2 OUNCES EACH. SHAPE PIECES INTO BALLS BY ROLLING WITH A CIRCULAR MOTION. SHAPE AS DESIRED SEE GUIDE FOR HOT ROLL MAKE UP (RECIPE CARD D-G-6).

9. PROOF: AT 90 F FOR 45 MINUTES OR UNTIL DOUBLE IN BULK.

10. BAKE AT 400 F 15 MINUTES OR UNTIL GOLDEN BROWN.

SERVING SIZE: 2 ROLLS

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