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; STIR.

2. PLACE WATER, SUGAR, SALT, SHORTENING, EGGS, FLOUR, AND MILK IN MIXER BOWL. ADD YEAST SOLUTION.

3. USING DOUGH HOOK, MIX AT LOW SPEED 1 MINUTE OR UNTIL ALL FLOUR MIXTURE IS INCORPERATED INTO LIQUID. CONTINUE MIXING AT MEDIUM SPEED 10 MINUTES OR UNTIL DOUGH IS SMOOTH AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 78 F TO 82 F.

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

5. PUNCH: DIVIDE DOUGH INTO PIECES ABOUT 4 LB 12 OZ EACH; SHAPE INTO A RECTANGULAR PIECE. LET REST 10 TO 20 MINUTES.

6. MAKE UP: SEE GUIDE FOR SWEET DOUGH MAKE UP (RECIPE CARD DG0700).

7. PROOF: AT 90 F. TO 100 F. UNTIL DOUBLE IN SIZE.

8. BAKE 15 TO 20 MINUTES FOR SWEET ROLLS OR 25 TO 30 MINUTES AT 375 F. FOR COFFEE CAKES.

9. COOL: GLAZE, IF DESIRED WITH VANILLA GLAZE OR VARIATIONS. (RECIPE NO. D04600).

SERVING SIZE: 2 ROLLS

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