Instructions: PAN: 18 BY 26" SHEET PAN TEMPERATURE: 425 F. OVEN

1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F. MIX WELL. LET STAND 5 MINUTES, STIR, SET ASIDE FOR USE IN STEP 3.

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

3. ADD FLOUR. MIX AT LOW SPEED. ADD SHORTENING, YEAST SOLUTION, AND ONIONS; MIX UNTIL WELL BLENDED.

4. MIX AT MEDIUM SPEED 15 MINUTES OR UNTIL DOUGH IS SMOOTH AND ELASTIC.

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

6. PUNCH: LET REST 20 MINUTES.

7. MAKE UP: AS PAN ROLLS (SEE RECIPE CARD DG0604).

8. PROOF: UNTIL ROLLS ARE DOUBLE IN SIZE.

9. BAKE: 12 TO 15 MINUTES OR UNTIL DONE.
*ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 3, REHYDRATE 12 OZ DEHYDRATED ONIONS IN 2 QT WATER. SEE RECIPE NO. A01100.

NOTE:

2. IN STEP 3, 3 LB CHOPPED DRY ONIONS (3 LB 5 OZ A.P.) MAY BE USED.

NOTE:

3. IN STEP 7, ROLLS MAY BE MADE UP AS PARKER HOUSE ROLLS

(RECIPE NO. DG0625). OMIT ONIONS IN STEP 3. PLACE ABOUT 1 TSP SAUTEED ONIONS ON EACH ROLL AS FILLING PRIOR TO FOLDING ROLLS.

SERVING SIZE: 2 ROLLS

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