Quick Hard Rolls
Yield: About 12 Pounds
Ingredients Part I:
| Water @ 900f |
4 Lbs. |
| Sugar |
2 Oz. |
| Salt |
3 Oz. |
| Strong Bread |
7 Lbs. |
| Flour |
|
| Shortening |
4 Oz. |
Ingredients Part II:
Method:
- Scale Part One Ingredients Into A 30 Quart Mixing Kettle. Using A Dough Hook, Mix Slightly In 1st Speed Until All Ingredients Come Together Into A Gooey Mass.
- Add The Dry Yeast And Continue To Mix Until The Yeast Is Blended In (About 1 Minute). Change To 2nd Speed And Mix 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 For 15 Minutes.
- Place Dough On Bench And Punch.
- Scale Into 4 Pound Pieces And Round Up. Cover And Let Relax On Bench For About 10 Minutes.
- Make Up Into Desired Shapes, Egg Wash Or Dip In Dutch Crunch Topping, Proof Until Double In Volume.
- Bake In Adamatic Oven At 4100f With Steam For The First 5 Minutes, Then Continue Baking W/Out Steam Till Rolls Are Brown On Top.
Source: Chef Ronald Ng, CCSF
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