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Mold - 14163_184
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Mess Management Specialist 1 & C - Military manual for maintaining a mess hall
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Sweet Rolls
CUT STRIPS 2. 3. 4. 5. ELONGATE WITH ROLLING PIN ROUND EACH PIECE FOLD AND PRESS TOGETHER INTO SMALL PIECES Figure 8-2.-Making rolls. Roll each piece of dough into a strip 1 1/2 inches in diameter. Cut   each   strip   into   pieces   weighing approximately 2 ounces each (fig. 8-2, view A). Round each piece into a ball by rolling it with a circular motion on the workbench (fig. 8-2, view B). When  you  have  performed  these  basic  steps  you are ready to shape the dough into sandwich rolls, Parker House rolls, wiener rolls, or dinner rolls. Hot Roll Mix Time-saving  roll  mixes  have  premeasured  and combined  ingredients  except  water  and  yeast.  Follow FLATTEN  ROLLS TO DESIRED THICKNESS READY TO EAT package and can instructions in mixing, fermentation, panning the dough, and bating. Roll Production Precautions The  following  precautions  are  associated  with  roll production: . Like bread production, temperature control is important. The AFRS temperatures should be used. Too high a temperature will cause dough to ferment too rapidly and rolls will be sour or yeasty tasting. Too low a temperature causes heavy, tough rolls. .  The  amount  of  fermentation  time  needed depends on the amount of yeast and sugar used. . The first major step in preparing hot rolls is the dough  makeup.  The  variety  of  shapes  possible  with  soft 8-9

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