Recipe: USDA School Cafeteria Yeast Rolls, Frankfurter, Hamburger and Wheat Rolls from 1988 (makes 50)

USDA SCHOOL CAFETERIA YEAST ROLLS
Makes 50 Yeast Rolls on a lightly oiled sheet pan (18x26x1-inch)

1/3 cup active dry yeast (see special tips)
1 1/2 cups water, warm (110 degrees F)
12 1/4 cups (3 lb 10 oz) all-purpose or bread flour
1 1/3 cups (3 1/4 oz) instant nonfat dry milk
3/4 cup plus 2 tbsp (5 3/4 oz) sugar
2 tbsp salt
3/4 cup plus 2 tbsp vegetable oil
2 1/2 cups water (68 degrees f)

1. Dissolve dry yeast in warm water. Let stand for 4-5 minutes.

2. Place all dry ingredients (flour, dry milk, sugar, and salt) in mixer bowl. Using a dough hook, blend on low speed for approximately 2 minutes.

3. Add oil and blend on low speed for approximately 2 minutes.

4. Add water. Mix on low speed for 1 minute.

5. Add dissolved yeast and mix on low speed for 2 minutes.

6. Knead dough on medium speed for 8 minutes, or until dough is smooth and elastic.

7. Place dough in warm area (about 90 degrees F) for 45-60 minutes.

8. Punch down dough to remove air bubbles.

9. Form rolls from dough by pinching off 2-oz pieces and shaping. Place rolls on lightly oiled sheet pans (18x26x1-inch) in rows of 10 down and 5 across.
For 50 servings, use 1 pan.

10. Place in a warm area (about 90 degrees F) until double in size, 30-50 minutes.

11. Bake until lightly browned:
Conventional Oven: 400 degrees F, 18-20 minutes.
Convection Oven: 350 degrees F, 12-14 minutes.

12. Optional: Brush lightly with melted butter or margarine (approximately 1 Tbsp per pan) while warm.

Special Tips:
To use high-activity (instant) yeast, follow directions below or manufacturer's instructions:
50 servings: Omit step 1. In step 2, add 1/4 cup high-activity (instant) yeast. Continue with step 3. In step 4, add 1 quart water (110 degrees F). Omit step 5. In step 6, knead for 10 minutes. Continue with steps 7-12.

VARIATIONS:

A. FRANKFURTER ROLLS:
50 and 100 servings: Follow steps 1-8. In step 9, shape 2-oz pieces of dough to approximately 2 1/2 x 6 1/2-inches. Place rolls on lightly oiled sheet pans in rows of 8 down and 4 across. Continue with steps 10-12.

B. HAMBURGER ROLLS:
50 and 100 servings: Follow steps 1-8. In step 9, shape and flatten 2-oz pieces of dough to approximately 4" in diameter. Place rolls on lightly oiled sheet pans in rows of 6 down and 4 across. Continue with steps 10-12.

C. WHEAT ROLLS:
50 servings: Follow step 1. In step 2, use 1 lb 13 oz (1 qt 2 1/2 cups) all-purpose or bread flour and 1 lb 13 oz (1 qt 2 3/4 cups) whole-wheat flour. Continue with steps 3-12.

Source: USDA Recipes for Schools, from the "1988 Quantity Recipes for School Food Service".