Recipe Name School Buns Submitted by Mary Finnegan Recipe Description Whole Grain School buns Quantity 150 Quantity Unit 1 oz svgs Prep Time (minutes) 20 Cook Time (minutes) 10 Ready In (minutes) 30

Ingredients Amount 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.