Method

• Place flour, Instant Yeast, sugar, and NonFat Dry Milk (NFDM) in mixer bowl.
• Mix at low speed just enough to blend.
• Add water slowly.
• Using dough hook, knead at low/2nd speed, for 5 minutes or until all liquid is incorporated into flour. If dough is shaggy add water by Tablespoon until smooth and elastic. Wait one minute between adding water.
• Add melted shortening; knead at low/2nd speed for 5 minutes.
• Add salt; knead at low/2nd speed for 5 minutes.
• The dough temperature should be between 78 F. to 82 F.
• FERMENT: Cover and set-in warm place, 70 - 80 F. until double in bulk.
• PUNCH.
• Divide dough into 12-80-gram balls. Let rest for 15 minutes.
• Roll dough into oblong pieces ¼-inch thick and 5 to 6 inches long. Beginning on long side roll dough tightly into a cylinder seal seams and ends.
• Place on greased sheet pans in a row ¼-inch separations between cylinders.
• Brush with Milk Wash,
• Proof at room temperature until double in bulk.
• Bake at 350 F. convection oven for 10 to 15 minutes or until golden brown
• Cool.