Frank's Recipes! Pan or Cluster Rolls for 100

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Pan or Cluster Rolls for 100

Servings: 100 Portions
Portions: 2 Rolls Each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 400 degrees F. Oven

2/3 cup (3 1/2 oz) yeast, active, dry
3 1/2 cups (1 lb 12 oz) water, warm (105 to 110 degrees F.)
2 3/4 quart (5 lb 8 oz) water, cold
3 1/3 cup (1 lb 8 oz) sugar, granulated
5 tablespoon (3 1/2 oz) salt
3 gallon (12 lb) flour, wheat, bread, sifted
1 1/2 cups (8 oz) milk, nonfat, dry
3 3/4 cups (1 lb 10 oz) shortening, softened

Sprinkle yeast on top of warm water. DO NOT USE TEMPERATURES OVER 110 DEGREES F. Mix well. Let stand 5 minutes; stir.

Dissolve sugar and salt in water in mixer bowl. Add yeast solution. Combine flour and milk; add to liquid solution. Use dough hook; mix at low speed 1 minute or until all flour is incorporated into liquid. Add shortening and continue mixing at medium speed 10 minutes or until dough is smooth and elastic. Dough temperature should range from 78 to 82 degrees F.

Set in warm place (80 degrees F.) about 1 1/2 hours or until double in bulk. Punch down. Divide dough into 3 to 4-lb pieces; round up; let rest 10 to 20 minutes. Shape 1 1/2 oz pieces of dough into balls by rolling with a circular motion on the work table. Place on greased sheet pans in rows 6 by 9. Brush with "Butter Wash" recipe or "Egg Wash" recipe. Proof at 90 degrees F. until double in size. Bake for 15 to 20 minutes or until well golden brown. Brush again with Butter
Wash immediately after baking.