BREADS AND SWEET DOUGHS  No.D 059 00 WHOLE WHEAT ROLLS 31 mg 383 mg 0 mg 4 g 8 g 50 g 261 cal Calcium Sodium Cholesterol Fat Protein Carbohydrates Calories Yield 100 2 Rolls Portion Ingredient YEAST,ACTIVE,DRY WATER,WARM WATER,COLD SUGAR,GRANULATED SALT FLOUR,WHOLE WHEAT FLOUR,WHEAT,BREAD MILK,NONFAT,DRY SHORTENING,SOFTENED Issue Measure 1/2 cup 2-2/3 tbsp 3-1/2 cup 3 qts 1 cup 3-3/8 cup 1/4 cup 1-2/3 tbsp 1 gal 1-1/4 qts 1 gal 2 qts 1-7/8 cup 1-1/4 cup Weight 4-1/2 oz 1-7/8 lbs 6-3/4 lbs 1-1/2 lbs 3-3/8 oz 5-1/2 lbs 7-1/4 lbs 4-1/2 oz 9 oz Method Sprinkle yeast over water.  Do not use in temperatures above 110 F.  Mix well.  Let stand for 5 minutes.  Stir. Place water in mixer bowl; add sugar and salt; stir until dissolved.  Add yeast solution. Combine whole wheat flour, bread flour, and milk.  Add to liquid solution.  Using dough hook, mix at low speed 1 minute or until flour mixture is incorporated into liquid. Add shortening; mix at medium speed 10 minutes or until dough is smooth and elastic.  Dough temperature should be 78 F. to 82 F. FERMENT:  Cover.  Set in warm place (80 F.) for 1-1/2 hours or until double in bulk. PUNCH:   Divide dough into 8 2-lb 14-oz pieces.  Shape each piece into a smooth ball; let rest 10 to 20 minutes. Roll each piece into a long rope, about 32 inches, of uniform diameter about 2 inches thick.  Cut rope into 25 1-3/4 oz pieces about 1-1/4 inches long. MAKE-UP:  Shape into balls by rolling with a circular motion on work table. PROOF:  At 90 F. until double in bulk, about 1 hour. BAKE:  15 to 20 minutes at 400 F., or in 350 F. convection oven for 10 to 15 minutes until golden brown, on high fan, open vent. 1 2 3 4 5 6 7 8 9 10