Recipes for a Crowd

1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes; stir.
2 Place water in mixer bowl; add sugar and salt; stir until dissolved. Add yeast solution.
3 Combine flour and milk; add to liquid solution. Using dough hook, mix at low speed 1 minute or until flour mixture is incorporated
into liquid.
4 Add shortening; mix at medium speed 10 minutes or until dough is smooth and elastic. Dough temperature should be between 78
F. to 82 F.
5 FERMENT: Cover. Set in water place, about 80 F., 1-1/2 hours or until double in bulk.
6 Punch: Divide dough into 8 2 lb 14 oz pieces. Shape each piece into a smooth ball; let rest 10 to 20 minutes.
7 Shape 2-1/2 ounce pieces of dough into balls by rolling with a circular motion on work table.
8 Place on greased sheet pans in rows 4 by 6.
9 When half-proofed, flatten with hand or small can to about 1/2 inch thickness and 3-1/2 inch diameter; brush with 1/3 recipe Milk
Wash, Recipe No. I 004 02 per 100 servings.
10 Proof at 90 F. until double in bulk.
11 Bake at 400 F. for 15 to 20 minutes or in 350 F. convection oven for 10 to 15 minutes or until golden brown on high fan, open
vent. Cool.