Instructions: PAN: 18 BY 26" SHEET PAN TEMPERATURE: 400F. 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 TO 82 F.

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

6. PUNCH: DIVIDE DOUGH INTO 4 LB 10 OZ PIECES. ROUND PIECES SLIGHTLY. LET REST 5-10 MINUTES.

7. ROLL EACH PIECE INTO A ROPE, 1 1/2 INCHES IN DIAMETER. CUT INTO PIECES WEIGHING 6 OZ EACH.

8. PLACE PIECES ON GREASED PANS, IN ROWS 2 BY 6.

9. PROOF: AT 90F UNTIL DOUBLE IN SIZE, ABOUT 30 MINUTES.

10. BAKE: 30-40 MINUTES OR UNTIL GOLDEN BROWN. BRUSH WITH BUTTER WASH (RECIPE NO. D-53) IMMEDIATELY AFTER BAKING.

NOTE:

1. ROLLS MAY
BE BAKED IN 350F CONVECTION OVEN.

2. ROLLS MAY BE PREPARED USING SEMI-AUTOMATIC BAKERY EQUIPMENT (ROLL DIVIDER AND ROUNDING MACHINE, BREAD MOLDER-DOUGH SHEETER MACHINE AND BUN SLICER). FOLLOW STEPS 1 AND 2. IN STEP 3, ADD 1 3/4 OZ (1/4 CUP) BAKERY EMULSIFIER TO FLOUR AND MILK. FOLLOW STEPS 4 THROUGH 6. OMIT STEP 7. PLACE EACH PIECE OF DOUGH INTO ROLL DIVIDER AND ROUNDING MACHINE. DIVIDE INTO 36 BALLS. PRESS 3 BALLS TOGETHER TO FORM A 6 OZ BALL. LET REST 5-10 MINUTES. FEED BALLS, ONE AT A TIME INTO A BREAD MOLDER-DOUGH SHEETER MACHINE, WITH A 9" PRESSURE PLATE. FOLLOW STEPS 8 THROUGH 10. SLICE ROLLS PARTIALLY THROUGH USING BUN SLICER.

SERVING SIZE: 1 ROLL

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