Recipes for a Crowd

1 CCP: Thaw dough under refrigeration at 41 F. or lower. Allowing dough to rest for 30 minutes prior to use will make it easier to
work with.
2 Preheat proof box to 90 F. Check water level. Preheat convection oven to 325 F. closed vent, fan on.
3 Cut dough into 1-1/2 ounce pieces.
4 Pour 3/4 cup dill leaves on a sheet pan. Spread herbs around the pan. Roll each piece of dough in dill leaves, shaping each one
into a rope 5 inches long. Tie each rope into a loose knot. Replenish herbs as necessary.
5 Spray 4 sheet pans with non-stick cooking spray. Dust the inside of sheet pans with 1/4 cup cornmeal each.
6 Place knots on sheet pans in rows of 6x9. Place sheet pans in proof box beginning with the second shelf from the top.
7 When rolls have doubled in size, bake in a convection oven at 325 F. with fan on 12-15 minutes or until golden brown.
8 Remove from oven and cool before serving.