[Update my dinner status], I'm making this tonight.
1 chef marked this recipe as Favorite
Servings: 100 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 15 lb ROLL MIX #10
- 5 oz YEAST BAKER 2 LB
Preparation
PAN: 18 BY 26" SHEET PAN TEMPERATURE: 400F. OVEN 1. PREPARE ACCORDING TO INSTRUCIONS ON CONTAINER. 2. PUNCH: DIVIDE DOUGH INTO 4 PIECES, 4 LB 12 OZ EACH; SHAPE INTO A RECTANGULAR PIECE. LET REST 10 TO 20 MINUTES. 3. MAKE UP: SEE GUIDE FOR SWEET DOUGH MAKE-UP (RECIPE CARD D-G-7). 4. PROOF: AT 90 F TO 100 F UNTIL DOUBLE IN SIZE. 5. BAKE: 15 TO 20 MINUTES FOR SWEET ROLLS OR 25 TO 30 MINUTES AT 375 FOR COFFEE CAKES. 6. COOL: GLAZE IF DESIRED WITH VANILLA GLAZE OR VARIATIONS (REC#D-46). Recipe Number: D03601 SERVING SIZE: 2 ROLLS From the (actually used today!). Downloaded from G Internet, G Internet.
