Recipes for a Crowd

1 Sprinkle yeast over water. DO NOT USE TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes. Add sugar and stir
until dissolved. Let stand for 10 minutes; stir. Set aside for use in Step 3.
2 Place water in mixer bowl. Add milk and sugar. Using dough hook, mix at low speed about 1 minute until blended.
3 Add flour; mix at low speed about 2 minutes or until flour is incorporated. Add shortening and yeast solution. Mix at low speed
about 2 minutes until smooth.
4 Mix at medium speed 10 minutes.
5 Let rise in mixer bowl 20 minutes.
6 Sift flour and salt; add to mixture in mixer bowl. Mix at low speed 2 minutes or until flour is incorporated. Mix at medium speed
10 minutes or until smooth and elastic.
7 FERMENT: Cover. Set in warm place (80 F.) 1-1/2 hours or until double in bulk.
8 MAKE-UP: Line pans with parchment paper. Divide dough into 8 2 lb-10 oz pieces. Shape each piece into a smooth ball; let
rest 15 minutes.
9 Roll each piece into a long rope, about 38 inches, of uniform diameter, about 1-1/2 inches thick. Cut rope into 25 1-2/3 oz pieces
about 1-1/3 inches long.
10 Shape each piece into a smooth ball; let rest 10 to 20 minutes.
11 PROOF: At 90 F. until double in bulk, about 45 minutes.
12 BAKE: 20 to 25 minutes at 400 F. or in 350 F. convection oven 12 to 15 minutes or until golden brown on high fan, open vent.