Sweet Dough French Rolls
Yield: About 17 Pounds
Ingredients Part I:
| Salt |
3 Oz. |
| Sugar |
3 Oz. |
| Shortening |
3 Oz. |
| Water @ 900f |
4 Qt. |
Ingredients Part II:
| Strong Bread Flour |
12 Lbs. |
| Yeast (Instant) |
3 Oz. |
Method:
- Scale Part 1 Ingredients Into A 60 Quart Mixing Kettle. Using A Dough Hook, Mix Slightly.
- Add Flour To Part 1 Ingredients And Mix Until A Gooey Mass Forms. Add The Yeast And Continue To Mix Until Blended In (About 1 Minute). Change To 2nd Speed And Continue To Mix Until Dough Is Smooth And Elastic.
- Pour About 1/4 Cup Of Vegetable Oil Down The Side Of The Bowl And Mix For About 30 Seconds To Coat Dough With Oil To Prevent Sticking To Bowl.
- *Cover With Plastic Let Ferment In A Warm Area Until Dough Is Double In Bulk; Allow At Least 30-45 Minutes.
- Place Dough On Bench And Punch.
- Scale Into 3½ Pound Pieces And Round Up. Cover And Let Relax On Bench For About 10 Minutes.
- Make Up Into Individual Rolls And Place On Sheet Pans Dusted With Corn Meal.
- Proof, Bake At 4000f With Steam For About 10 Minutes, And Continue Baking W/Out Steam Till Rolls Are Golden Brown.
* Give A Second Fermentation For A Better Product If Time Allows.
Source: Chef Ronald Ng, CCSF |
