Yield: 12 rolls

Ingredient:

12 g YEAST, INSTANT, DRY
310 g WATER, COLD 40° F.
50 g SUGAR, GRANULATED
7 g SALT
500 g FLOUR, WHEAT, BREAD
25 g MILK, NONFAT, DRY
60 g SHORTENING, SOFTENED
¼ cup MILK AND WATER WASH

Method:

1. Place flour, Instant Yeast, sugar, salt, and NFDM in mixer bowl.
2. Mix at low speed just enough to blend.
3. Add water slowly.
4. Using dough hook, knead at low/2nd speed, 5 minutes or until all liquid is incorporated into flour.
5. Add shortening; knead at low/2nd speed 5 minutes.
6. Add salt; knead at low/2nd speed 5 minutes.
7. Dough temperature should be between 78 F. to 82 F.
8. FERMENT: Cover and set in warm place, 80 F. until double in bulk.
9. PUNCH.
10. SCALE: 12- 80 g pieces.
11. Shape each piece into a smooth ball; let rest 10 to 20 minutes.
12. Shape 80 g pieces of dough into balls by rolling with a circular motion on worktable.
13. Place on 2 greased ¼ sized sheet pans in in 2 rows of 3.
14. When half-proofed, flatten with hand or small can to about 1/2-inch thickness and 4-inch diameter, brush with Milk Wash. Sprinkle on seeds, sesame, poppy, everything bagel, etc.
15. Proof at 90 F. until double in bulk.
16. Bake in 350 F. convection oven for 10 to 15 minutes or until golden brown. Internal temp of 195 to 200°
17. Cool.

Notes:

1. Water and Milk wash 2 tsp NFDM ¼ cup water.
2. Whole skim or 2% can be used in place of Water and milk wash.
3. Use a small spray bottle and lightly spray each bun sprinkle with toppings.
   

   Hamburger rolls