RECIPE FOR BASIC SWEET ROLL DOUGH

BASIC SWEET ROLL DOUGH

Makes 28 lbs. of dough; (approximately), or 220 – 2 oz. rolls.			Bake in 375° oven.
or:	7 pans (18” x 26” x 1”) rolls or
	6 pans (18” x 26” x 1”) kuchen or coffee cake

INGREDIENTS	WEIGHTS	MEASURES
Dry Yeast	9 oz.	1 ¾ cups
Sugar, granulated	3 lbs.	1 qt. & 2 cups
Water, lukewarm		3 qts. (or 12 cups)
Lard or shortening	1 ½ lbs.	3 cups
Butter	2 lbs.	1 qt. (or 4 cups)
Vanilla		¼ cup
Food coloring, Yellow		1 tsp.
Eggs, shell **		12
Non-fat dry milk	15 oz.	3 cups
Salt	2 oz.	¼ cup
All purpose flour	14 lbs.	3 gal. & 1 cup
**	2 cups sifted dried eggs and 2 cups of water may be substituted for shell eggs.

DIRECTIONS:
1. Grease dough hook and 30 quart mixer bowl.
2. Dissolve yeast and 1 cup sugar in approximately 1 ½ qts. water and let stand 5 minutes.
3. Combine remainder of water, melted shortening, butter, flavoring, food coloring, and eggs in mixer bowl.
4. Add yeast mixture.
5. Add dry ingredients and mix at low speed until dough pulls away from sides of bowl.
6. Cover and let rest for 5 minutes.
7. Form dough into desired rolls, coffee cake or loaf.
8. For kuchen, use 4 ½ lbs. of dough for each 18” x 26” x 1” pan. Roll dough in buttered pan. Brush with butter; prick and let rise in warm place until dent remains when dough is pressed lightly with finger. Use favorite topping or see suggestions under Toppings and Glazes for Breads.
9. Bake in 375° F. oven for 25 minutes or until done. (For convection oven, adjust baking time.)


Number of Portions	220
Size of Portion	2 oz.


Calories	199		Iron	1.64 Mg	Protein.	4.52 G	9.10%
Cholesterol	13 Mg		Calcium	28.35 Mg	Carbohydrates.	29.72 G	59.86%
Sodium.	143 Mg		Vitamin A	38 RE	Total Fat	6.73 G	30.49%
Fiber	1.10 G		Vitamin C	0.12 Mg	Saturated Fat	1.89 G	8.56%