1 1/4 pounds Water, temperature controlled
2 ounces Active dry yeast
2 3/4 pounds Bread flour
1 ounce Salt
4 ounces Granulated sugar
2 ounces Nonfat dry milk powder
2 ounces Shortening
2 ounces Unsalted butter, softened
2 Eggs
Egg wash, as needed
Yield: 64 Rolls
1. Combine the water and yeast in a small bowl. Combine the remaining ingredients (except the egg wash) in the bowl of an electric mixture.
2. Add the water-and-yeast mixture to the remaining ingredients; stir to combine.
3. Knead with a dough hook on medium speed for 10 minutes or until the dough reaches 77°F (25°C).
4. Transfer the dough to a lightly greased bowl, cover and place in a warm spot. Ferment until doubled, approximately 1 hour.
5. Punch down the dough. Let it rest a few minutes to allow the gluten to relax.
6. Divide the dough into 1-1/4-ounce (38-gram) portions and round. Shape as desired and arrange on paper-lined sheet pans. Proof until doubled in size.
7. Carefully brush the proofed rolls with egg wash. Bake at 400°F (200°C) until medium brown, approximately 12 to 15 minutes.
2 ounces Active dry yeast
2 3/4 pounds Bread flour
1 ounce Salt
4 ounces Granulated sugar
2 ounces Nonfat dry milk powder
2 ounces Shortening
2 ounces Unsalted butter, softened
2 Eggs
Egg wash, as needed
Yield: 64 Rolls
1. Combine the water and yeast in a small bowl. Combine the remaining ingredients (except the egg wash) in the bowl of an electric mixture.
2. Add the water-and-yeast mixture to the remaining ingredients; stir to combine.
3. Knead with a dough hook on medium speed for 10 minutes or until the dough reaches 77°F (25°C).
4. Transfer the dough to a lightly greased bowl, cover and place in a warm spot. Ferment until doubled, approximately 1 hour.
5. Punch down the dough. Let it rest a few minutes to allow the gluten to relax.
6. Divide the dough into 1-1/4-ounce (38-gram) portions and round. Shape as desired and arrange on paper-lined sheet pans. Proof until doubled in size.
7. Carefully brush the proofed rolls with egg wash. Bake at 400°F (200°C) until medium brown, approximately 12 to 15 minutes.
