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

1. PUNCH: LET REST 20 MINUTES.

2. MAKE-UP: AS PAN ROLLS (SEE RECIPE NO. D-G-6).

3. PROOF: UNTIL ROLLS ARE DOUBLE IN SIZE.

4. BAKE: 12 TO 15 MINUTES OR UNTIL DONE.

NOTE:

1. IN STEP 3, REHYDRATE 12 OZ DEHYDRATED ONIONS IN 2 QT WATER. SEE RECIPE NO. A-11.

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. D-G-6(2)-5). 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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