Dinner Rolls #1
Yield: About 8 Pounds
Ingredients Part I:
| Sugar |
6 Oz. |
| Salt |
1 Oz. |
| Nutmeg |
1/8 Oz. |
| Shortening |
10 Oz. |
| Eggs |
8 Oz. |
Ingredients Part II:
Ingredients Part III:
| Bread Flour |
4 Lbs. |
| Yeast (Instant) |
3 Oz. |
Method:
- Place Part 1 Ingredients In 30 Quart Kettle And Cream In 2nd Speed Using A Dough Hook.
- Add The Warm Milk To Part One And Mix Slightly.
- Combine The Yeast And The Flour And Add To Above. Mix In 1st Speed Till All Ingredients Come Together In A Gooey Mass. Then Continue To Mix In 2nd Speed Until Dough Is Smooth And Elastic, About 8-10 Minutes.
- 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 3 Pound Pieces And Round Up. Cover And Let Relax On Bench For About 10 Minutes.
- Make Up Into Desired Shapes, Wash With Egg Wash, Proof Until Double In Volume.
- Bake At 4000f For 15 Minutes.
Source: Chef Ronald Ng, CCSF
|
