| ST. HELEN’S QUICK ROLLS | ||||||||
| (Good Hamburger or Hot Dog Buns) | ||||||||
| Makes 225 large rolls. | Bake in 400° oven. | |||||||
| INGREDIENTS | WEIGHTS | MEASURES | ||||||
| Yeast, fresh bulk or dry yeast | 14 ½ oz. | 1 ¼ cups | ||||||
| Warm water | 3 ¾ qts. (or 15 cups) | |||||||
| Sugar | 1 lb. 4 oz. | 2 ½ cups | ||||||
| Soft shortening | 1 lb. 10 2/3 oz. | 3 1/3 cups | ||||||
| Shell eggs ** | 10 | |||||||
| Salt | 2 ½ oz. | 5 Tbsps. | ||||||
| Flour | 12 lbs. | 2 ½ gals. (or 10 qts.) | ||||||
| ** | 1 2/3 cup sifted dry whole eggs and 1 2/3 cups water may be substituted for the shell eggs. | |||||||
| DIRECTIONS: | ||||||||
| 1. Dissolve yeast in 2 quarts of the warm water. | ||||||||
| 2. Put remainder of warm water in mixing bowl, add shortening, beaten eggs and salt. Mix well. Add yeast to the other ingredients add flour and beat. | ||||||||
| 3. Let rise in mixing bowl until double in bulk. | ||||||||
| 4. Beat dough on No. 2 speed and add enough flour so dough will pull away from sides of bowl. | ||||||||
| 5. Roll on floured board and cut. Place rolls on greased baking sheets. | ||||||||
| 6. Let rise until double in bulk (usually 20 to 30 minutes). | ||||||||
| 7. Bake in 400° F. oven (pre-heated) for 15 to 20 minutes or until done and brown. SERVE HOT. | ||||||||
| Number of Portions | 225 | |||||||
| Size of Portion | 1 each | |||||||
| Calories | 131 | Iron | 1.34 Mg | Protein. | 3.19 G | 9.76% | ||
| Cholesterol | 11 Mg | Calcium | 5.84 Mg | Carbohydrates. | 21.13 G | 64.77% | ||
| Sodium. | 162 Mg | Vitamin A | 4 RE | Total Fat | 3.55 G | 24.45% | ||
| Fiber | 0.88 G | Vitamin C | 0.00 Mg | Saturated Fat | 1.34 G | 9.22% | ||