Hot Rolls (Roll Mix)

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN 1. USE ROLL MIX AND ACTIVE DRY YEAST. PREPARE DOUGH ACCORDING TO INSTRUCTIONS ON CONTAINER. 2. PUNCH: DIVIDE DOUGH INTO 3 TO 4 PIECES. SHAPE EACH PIECE INTO A SMOOTH BALL; LET REST 10 TO 20 MINUTES. 3. ROLL EACH PIECE INTO A LONG ROPE OF UNIFORM DIAMETER. CUT ROPE INTO PIECES ABOUT 1 INCH THICK, WEIGHING 1 1/2 TO 2 OZ EACH. 4. MAKE UP: SEE GUIDE FOR HOT ROLL MAKE UP (RECIPE CARD D00006). 5. PROOF: AT 90 F UNTIL DOUBLE IN SIZE. 6. BAKE: 15 TO 20 MINUTES OR UNTIL GOLDEN BROWN. BRUSH WITH BUTTER IMMEDIATELY AFTER BAKING. Recipe Number: D03302 SERVING SIZE: 2 ROLLS From the <Army Master Recipe Index File> (actually used today!). Downloaded from G Internet, G Internet.