Recipe By : Chef Jon Bullard
Serving Size : 128 each 1-1/2 oz. rolls
Preparation Time :3:00
Categories : Breads
1 3/4 ounces instant yeast
5 1/4 pounds bread flour
1 1/2 ounces salt
8 ounces sugar
4 ounces powdered milk
4 ounces shortening
4 ounces butter
TT dry herbs
into a 30 quart mixer bowl, and mix at low speed with the dough hook for 4 minutes.
2) Add salted ice-water and mix at second speed for 12 minutes.
3) Turn out into a large, slightly oiled mixing bowl and fermant at 80 degrees F for 1-1/2
hours, covered loosely with plastic.
4) Turn out onto flour-dusted table. Punch down and scale into thirds. Round and bench
rest for 15 minutes.
5) Cut and shape:
-- Scale into 1.5 ounce rolls and round. A Dutchess Divider (3 presses this recipe) will
cut each dough ball into 36 each 1-1/2oz pieces.
-- If using earthenware crocks, place 6 into each crock...
-- If making dinner rolls, place onto parchment lined sheet pans...
6) Proof. If using crocks, proof till the dough just reaches the top rim of the crock. If not,
allow to double in size.
7) Bake at 400 degrees F until browned on top. (make sure the inside isn't still doughy).
Baste with melted butter and serve.
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NOTES : * Incorporate 1/2 cup of ice into the total
weight of the water.
