Dinner Rolls #2
Yield: About 7 Pounds
Ingredients Part I:
| Sugar |
8 Oz. |
| Salt |
3/4 Oz. |
| Milk Powder |
1 Oz. |
| Malt (Liquid) |
1 Oz. |
| Shortening |
8 Oz. |
Ingredients Part II:
Ingredients Part III:
| Bread Flour |
3 Lbs. |
8 Oz. |
| Yeast (Instant) |
|
2 Oz. |
Method:
- Place Part 1 Ingredients In 30 Quart Kettle And Cream In 2nd Speed Using A Dough Hook.
- Add Warm Water To Part One And Mix Slightly.
- Combine The Flour And Yeast 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.
* Give A Second Fermentation For A Better Product If Time Allows.
Source: Chef Ronald Ng, CCSF
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