Recipe#116

Servings: YIELD: 100 Portions (4 Pans)
Portions: 2 Rolls each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 400 degrees F. Oven

INGREDIENTS

1/2 cup (2 1/2 oz) yeast, active, dry
2 1/2 cup (1 lb 4 oz) water, warm (105 to 110 degrees F.)
2 1/4 qt (4 lb 8 oz) water, cold
2 3/4 cup (1 lb 4 oz) sugar, granulated
1 1/3 cups (6 1/2 oz) milk, nonfat, dry
6 tbsp. (4 oz) salt
3 gal (12 lb) flour, wheat, bread, sifted
2 1/4 cups (1 lb) shortening, softened
3 1/4 qt (3 lb) onions, dehydrated, rehydrated, drained

INSTRUCTIONS

Sprinkle yeast on top of warm water. DO NOT USE TEMPERATURES OVER 110 DEGREES F. Mix well. Let stand 5 minutes; stir. Set aside.

Place water in mixer bowl. Add sugar, milk, and salt. Mix at low speed until smooth. Add flour; mix at low speed. Add shortening, yeast solution, and onions; mix until well blended. Mix at medium speed 15 minutes or until dough is smooth and elastic.

1. FERMENT: Set in warm place (80 degrees F.) 2 hours or until double in bulk.
2. PUNCH: Let rest 20 minutes.
3. MAKE UP: As pan rolls.
4. PROOF: At 90 degrees F. until double in size.
5. BAKE: 15 to 20 minutes or until done.

NOTE: Rehydrate 12 oz dehydrated onions in 2 qt water.