(Mix by hand or mixer or VCM)
Makes 200 – 1 ½ oz. rolls. Bake in 400° oven.
Flour 10 lbs. 10 qts.
Salt 1 1/3 oz. ¼ cup
Sugar 1 lb. 5 oz. 3 cups
Non-fat dry milk 1 pt. (or 2 cups)
Dried whole eggs 2 cups
Butter or margarine ½ lb. 1 cup
Dry yeast 3 ¾ oz. ¾ cup
Warm water 3 ½ qts. (or 14 cups)
Measure out dry ingredients the day before and leave in covered container overnight.  Leave butter or margarine at room temperature overnight, also.
Hand Mixing
1.      Mix yeast in 1 qt. of lukewarm water and let stand for 10 minutes.
2.      Add dried eggs to other dry ingredients and fluff or stir.
3.      Add softened butter or margarine, remaining water and yeast mixture to other dry ingredients.  Mix well.  Shape dough into ball and let rise in warm place until double in bulk.
4.      Butter hands and shape into bubble rolls.
5.      Place on greased 18” x 26” x 1” baking sheet – 48 rolls per pan.
6.      Let rolls rise until double in bulk (about 45 minutes).
7.      Bake at 400° F. in conventional oven for 20 minutes or at 350°F.
Mixer Method
1.      Follow instructions for hand mixing except:
2.      Run dry ingredients for 3 minutes at low speed after adding dried eggs.  Use dough hook.  Add other ingredients.
3.      Continue mixing at medium speed until dough clings to dough hook.
VCM Method
1.      Follow directions for hand mixing, except:  
2.      Add yeast to water in VCM and run 60 seconds using dough baffle.  Stir with spatula to be sure yeast is softened.
3.      Add all other ingredients and run 60 seconds.  Dough clings to baffle when mixing is complete
Number of Portions 200
Size of Portion 1 ½ oz.
Calories 115 Iron 1.22 Mg Protein. 3.49 G 12.19%
Cholesterol    8  Mg Calcium 24.94 Mg Carbohydrates. 21.46 G 74.91%
Sodium. 158 Mg Vitamin A 13 RE Total Fat 1.51 G 11.87%
Fiber 0.76 G Vitamin C 0.18 Mg Saturated Fat 0.29 G 2.31%