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

1. USE 24 LB 12 OZ OR 5 1/2 NO. 10 CN ROLL MIX, 6 1/2 QT WATER AND 8 1/4 OZ (1 1/2 CUPS) ACTIVE DRY YEAST. PREPARE DOUGH ACCORDING TO INSTRUCTIONS ON CONTAINER.

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

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

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

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

6. 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 MOLD-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. PLACE EACH 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 MOLD-DOUGH SHEETER MACHINE, WITH A 9" PRESSURE PLATE. SLICE ROLLS PARTIALLY THROUGH USING BUN SLICER.

SERVING SIZE: 1 ROLL

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