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 cold 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 warm place, about 80 F., 1-1/2 hours or until double in size.
6 PUNCH: Divide dough into 8 2 lb 14 oz pieces. MAKEUP: Shape each piece into a smooth ball; let rest 10 to 20 minutes.
7 Roll each piece into a long rope, about 32 inches, of uniform diameter. Cut rope into 25 1-3/4 oz pieces about 1-1/4 inch long.
Place rolls on a lightly sprayed sheet pan.
8 PROOF: At 90 F. about 1 hour or until double in bulk.
9 BAKE: Using a 350 F. convection oven, bake for 10 to 15 minutes or until golden brown, on high fan, open vent.