Tags
Ingredient
Weight
14 g YEAST, ACTIVE, DRY
102 g WATER,WARM
313 g WATER,COLD
81 g SUGAR,GRANULATED
10 g SALT
790 g FLOUR,WHEAT,BREAD
15 g MILK,NONFAT,DRY
90 g SHORTENING,SOFTENED
15 g BUTTER,MELTED
15 g BUTTER,MELTED
Method:
- Sprinkle yeast over water. Do not use temperatures above 110 F. Mix well. Let stand 5 minutes; stir.
- Place water in mixer bowl; add sugar and salt; stir until dissolved. Add yeast solution.
- Combine flour and milk; add to liquid solution. Using dough hook, mix at low speed 1 minute 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 between 78 F. to 82 F.
- FERMENT: Set in warm place, about 80 F., for 1-1/2 hours or until double in bulk.
- PUNCH: Divide dough into about 2 pieces. Shape each piece into a smooth ball; let rest 10 to 20 minutes.
- Scale boules into 1-½ to 2-ounce pieces.
- Shape 1 ½ to 2-ounce dough pieces into balls by rolling with a circular motion on work table.
- Cover with clean damp cloth; let rest 5 to 10 minutes.
- Press center of each ball with a small rolling pin.
- Brush with melted butter; fold in half. Press edges together with thumb or palm of hand.
- Place on greased 1/4 sized sheet pans in rows 3 by 4; brush with melted butter.
- Proof until double in bulk.
- Bake at 400 F., 15 to 20 minutes or in 350 F. convection oven 10 to 15 minutes or until golden brown.