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Recipes - School Buns Recipe

Recipe Name

School Buns

Submitted by

Mary Finnegan

Recipe Description

Whole Grain School buns

Quantity	150	Quantity Unit	1 oz svgs	Servings
Prep Time (minutes)	20	Cook Time (minutes)	10	Ready In (minutes)	30

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Ingredients
Amt.	Measure	Ingredient



10 1/2	cups (8 fl oz)	water
1	cup	milk powder
4	teaspoons	salt
1 1/2	cups	sugar
2 1/3	cups	potatoes instant
7	large	eggs
32	cups	all-purpose flour
6 1/3	tablespoons	instant yeast (Fleishmans, Red Star)
2 1/3	cups	Oil, vegetable, sunflower, linoleic (less than 60%)

Steps

Sequence	Step

1	In large mixing bowl, combine eater, shortening, milk, sugar and salt. Stir in the potato flakes. Let stand for 1 minute. Add remaining ingredients along with the eggs. Beat on low speed for 30 seconds. Scrape bowl. Continue kneading for 6-8 minutes on medium speed. Place into greased pan. Spray top of dough with butter spray and cover with plastic wrap. Let rise in a warm place until doubled in size. About 1 hour. Punch down. Shape into desired sized buns. Place in warm proofer until doubled in size, apx 20-25 minutes. Bake covection oven 325 degrees, med -, for 10 minutes or until golden.

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