1. water an yeast
2. 1/3 flour
3. “other” tenderizers
4. 2/3 flour. salt at take up
5. develop 8-10 min.
6. ferment

Instructions

1. combine yeast in water
2. add 1/3 the flour; blend
3. add milk, sugar and butter; blend
4. add salt at rag stage
5. add remaing flour, saving 2T; atke up
6. knead for 3 minutes. Add salt and knead two minutes more. Cover, spray, retard overnight
7. divide dough into 4# pieces. Place in dough divider and cut into rolls
8. Form peices into ballons, knots and pull-aparts
9. proof to 50% springback
10. glaze; top with seeds and cheese as instructed
11. bake in rack oven at 360 degrees for 16-17 minutes
12. immmediately remove and plae on cool, lined sheet trays for service