Cinnamon Buns made with Whole Grains

Robin Hood^® Product: 14785 / 10082 Robin Hood Wheat Wise White Loaf Base (4:1) Made with Whole Grain / Robin Hood Baker's Hood Unbleached Enriched Flour

YIELD: Yield: 23 dozen scaled at 75 g (2.6 oz)

Kg:	g:	Ingredient:	Lb:	oz:
10	0	Robin Hood Baker's Hood Unbleached Enriched Flour	22	0
2	500	Robin Hood Wheat Wise White Loaf Base (4:1) Made with Whole Grain	5	8
0	150	Instant Yeast	0	5.25
7	0	Water (variable)	15	8
0	350	Yellow Sugar	0	12
0	350	Shortening	0	12
0	350	Whole Eggs	0	12

Equipment:
Mixer: 4 Speed upright with a hook attachment.

Preparations:

1. Place water in bowl; add eggs, sugar, shortening, base, flour and yeast to bowl

2. Mix two minutes in first gear; seven minutes in second gear or until dough is fully developed. Dough Temperature (25˚C) (78˚F)

3. Cut and fold into heads. Bulk Fermentation: five to ten minutes

4. Pin to desired thickness; apply butter, yellow sugar and cinnamon; roll dough into a log; cut buns to desired size and pan

5. Proof approximately 40 - 50 minutes; remove from proofer; dry proof ten minutes

6. Bake at 190°C (375°F) for approximately seventeen minutes