Recipes for a Crowd

1 Sprinkle yeast over water. Do not use in temperatures above 110 F. Mix well. Let stand for 5 minutes. Stir.
2 Place water in mixer bowl; add sugar and salt; stir until dissolved. Add yeast solution.
3 Combine whole wheat flour, bread 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 78 F. to 82 F.
5 FERMENT: Cover. Set in warm place (80 F.) for 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 Roll each piece into a long rope, about 32 inches, of uniform diameter about 2 inches thick. Cut rope into 25 1-3/4 oz pieces about
1-1/4 inches long.
8 MAKE-UP: Shape into balls by rolling with a circular motion on work table.
9 PROOF: At 90 F. until double in bulk, about 1 hour.
10 BAKE: 15 to 20 minutes at 400 F., or in 350 F. convection oven for 10 to 15 minutes until golden brown, on high fan, open vent.