Sweet Dough
By: Anonymous
Published: Saturday, February 13, 2010 - 11:54pm

Ingredients




3 cups WATER, WARM
cup WATER
18 EGGS SHELL
5 ounces MILK, DRY NON-FAT L HEAT
10 pounds FLOUR GEN PURPOSE 10LB
pound SUGAR, GRANULATED 10 LB
pound SHORTENING, 3LB
8 ounces YEAST BAKER 2 LB
3 ounces SALT TABLE 5LB

Preparation

1 PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN 2 SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F MIX WELL. LET STAND 5 MINUTES; STIR. 3 PLACE WATER, SUGAR, SALT, SHORTENING, EGGS, FLOUR, AND MILK IN MIXER BOWL. ADD YEAST SOLUTION. 4 USING DOUGH HOOK, MIX AT LOW SPEED 1 MINUTE OR UNTIL ALL FLOUR MIXTURE IS INCORPERATED INTO LIQUID. CONTINUE MIXING AT MEDIUM SPEED 10 MINUTES OR UNTIL DOUGH IS SMOOTH AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 78 F TO 82 F. 5 FERMENT: SET IN WARM PLACE (80 F) ABOUT 1 1/2 HOURS OR UNTIL DOUBLE IN BULK. 6 PUNCH: DIVIDE DOUGH INTO PIECES ABOUT 4 LB 12 OZ EACH; SHAPE INTO A RECTANGULAR PIECE. LET REST 10 TO 20 MINUTES. 7 MAKE UP: SEE GUIDE FOR SWEET DOUGH MAKE UP (RECIPE CARD DG0700). 8 PROOF: AT 90 F. TO 100 F. UNTIL DOUBLE IN SIZE. 9 BAKE 15 TO 20 MINUTES FOR SWEET ROLLS OR 25 TO 30 MINUTES AT 375 F. FOR COFFEE CAKES. 10 COOL: GLAZE, IF DESIRED WITH VANILLA GLAZE OR VARIATIONS. (RECIPE NO. D04600). 11 SERVING SIZE: 2 ROLLS