Soft Roll Dough
Yield: About 17 Pounds
Ingredients Part I:
| Sugar |
10 Oz. |
| Salt |
3 Oz. |
| Shortening |
8 Oz. |
| Eggs |
8 Oz. |
| Powdered Milk |
2 Oz. |
Ingredients Part II:
| Water @ 1000f |
5 Lbs. (Or 5 Pints) |
Ingredients Part III:
Ingredients Part IV:
Method:
- Place Part 1 Ingredients In 60 Quart Kettle And Cream In 2nd Speed Using A Dough Hook.
- Add The Warm Water And Mix Slightly, (Mixture Will Look Seperated).
- Add Flour To Above And Mix In 1st Speed Till All Ingredients Come Together In A Gooey Mass.
- Add The Yeast And Continue To Mix Until Blended In. 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 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 |
