| DINNER ROLLS | ||||||||
| (Use Mixer) | ||||||||
| Makes 250, 1 ½ oz. to 2 oz. rolls. | Bake in 400° oven. | |||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Flour | 14 lbs. | 14 qts. (or 3 ½ gal.) | ||||||
| Dry yeast | 5 oz. | 18 pkgs. | ||||||
| Salt | 4 oz. | ½ cup | ||||||
| Non-fat dry milk | 1 lb. | 3 cups | ||||||
| Water, lukewarm | 15 cups (or 3 qts. & 3 cups) | |||||||
| Sugar | 1 ½ lbs. | 3 cups | ||||||
| Shortening, or | ||||||||
| butter margarine or | 2 lbs. | 1 qt. (or 4 cups) | ||||||
| Shell eggs ** | 6 | |||||||
| ** | 1 cup sifted dried whole eggs and 1 cup water may be substituted for the shell eggs. | |||||||
| DIRECTIONS: | ||||||||
| 1. Weigh or measure flour, dried milk and salt; stir to mix. | ||||||||
| 2. Add ½ lb. or 1 cup of the sugar and the yeast to half of mixing bowl. | ||||||||
| 3. Add remaining sugar and slightly beaten eggs to mixture. | ||||||||
| 4. Add yeast mixture and dry ingredients, mixing at low speed. | ||||||||
| 5. Mix dough for about 15 minutes or until it pulls away from the sides of the bowl. | ||||||||
| 6. Let dough rest for 5 minutes. Shape into dinner rolls. Brush with melted butter. | ||||||||
| 7. Let rise until double in size (approximately 45 minutes). | ||||||||
| 8. Bake in 400° F. oven for 15 minutes or until brown and done. | ||||||||
| 9. This dough is used for buns, pizza, cinnamon rolls, and coffee cake. | ||||||||
| Number of Portions | 250 | |||||||
| Size of Portion | 2 oz. | |||||||
| Calories | 140 | Iron | 1.30 Mg | Protein. | 3.51 G | 10.04% | ||
| Cholesterol | 7 Mg | Calcium | 23.31 Mg | Carbohydrates. | 22.76 G | 65.06% | ||
| Sodium. | 237 Mg | Vitamin A | 2 RE | Total Fat | 3.69 G | 23.71% | ||
| Fiber | 0.80 G | Vitamin C | 0.10 Mg | Saturated Fat | 1.41 G | 9.06% | ||