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re: Golden Corral Rolls

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JOHN:
Good Morning. John, to answer your question simply do not worry about the temperature of the mixed dough. It should be in the area of 80 to 84 degrees most likely coming out of your machine. What is optimum is 78 to 82 degrees, no matter, the dough will rise but you must cover it well so that no surface skin will form. If it does discard it & begin over again. Let it rise in a room temperaure setting till doubled in volume. It will probably take 45 minutes or so. Just place your finger into the dough about 1 1/2 deep & if the hole comes back at you quickly it is not reasdy yet. If the hole remains then it is ready for scaling, rounding & baking. What you have there is considered a "Soft dinner roll" It does not require more that one proof, which we just discussed. Good luck & have a nice day.
~Chef Dunask.
MsgID: 1415550
Shared by: CASS - LAS VEGAS
In reply to: ISO: golden corral rolls
Board: Copycat Recipe Requests at Recipelink.com
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  CASS - LAS VEGAS
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