Pan: 18 By 26-Inch Sheet Pan Temperature: 400 F. Oven

1. Sprinkle Yeast Over Water. Do Not Use Temperatures Above 110F Mix Well. Let Stand 5 Minutes; Stir.

2. Place Water In Mixer Bowl; Add Sugar And Salt; Stir Until Dissolved. Add Yeast Solution.

3. Combine Flour And , Milk; Add To Liquid Solution. Using Dough Hook, Mix At Low Speed 1 Minute Or Until Flour Mixture Is Incorporated Into Liquid.

4. Add Shortening; Mix At Medium Speed 10 Minutes Or Until Dough Is Smooth And Elastic. Dough Temperature Should Be 78 F To 82 F.

5. Ferment: Set In Warm Place 80 F. 1 1/2 Hours Or Until Double In Bulk.

6. Punch: Divide Dough Into 3 To 4 Lb Pieces. Shape Each Piece Into A Smooth Ball; Let Rest 10 To 20 Minutes.

7. Roll Each Piece Into A Long Rope Of Uniform Diameter. Cut Rope Into Pieces About 1 Inch Thick, Weighing 1 1/2 To 2 Oz Each.

8. Make Up: See Guide For Hot Roll Make Up (Recipe Card D00006).

9. Proof: At 90 F Until Double In Size.

10. Bake: 15 To 20 Minutes Or Unitl Golden Brown. Brush With Melted Butter Immediately After Baking.