Update my dinner status, I'm making this tonight.
Servings: 100 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 11 lb -
- 4 lb BUTTER PRINT SURE
- 3 3/4 oz YEAST BAKER 2 LB
Preparation
PAN; 18 BY 26 INCH SHEET PAN TEMPERATURE 400F.OVEN 1. PREPARE DOUGH ACCORDING TO INSTRUCTIONS ON CONTAINER. 2. SOFTEN BUTTER OR MARGARINE UNTIL PLIABLE. 3. ROLL EACH PIECE OF DOUGH INTO A RECTANGLE ABOUT 1/2 INCH THICK. SPREAD 2 LB BUTTER OR MARGARINE OVER 2/3 OF EACH PIECE. FOLD THE 1/3 WITHOUT BUTTER OR MARGARINE OVER THE CENTER 1/3. FOLD THE REMAINING 1/3 OVER THE OTHER TWO LAYERS. PRESS EDGES TOGETHER. 4. PLACE FOLDED DOUGH ON LIGHTLY FLOURED PANS; GREASE TOPS; COVER; CHILL 1/2 HOUR. 5. BRUSH OFF EXCESS FLOUR; REPEAT ROLLING AND FOLDING PROCESS 3 MORE TIMES WITHOUT ANY ADDITIONAL BUTTER OR MARGARINE. CHILL DOUGH 1/2 HOUR BETWEEN EACH ROLLING. 6. MAKE UP: SEE GUIDE FOR SWEET DOUGH MAKE-UP (RECIPE CARD D-G-7. FOR VARIOUS STYLES. PLACE ROLLS ON GREASED PANS IN ROWS 4 BY 6; BRUSH WITH EGG WASH (RECIPE NO.D055). 7. PROOF: IN WARM MOIST PLACE (90 F TO 100 F) UNTIL DOUBLE IN SIZE. 8. BAKE: 15 TO 20 MINUTES OR UNTIL DONE. 9. COOL: GLAZE, IF DESIRED, WITH VANILLA GLAZE OR VARIATIONS ( SEE RECIPE NO. D046 ). Recipe Number: D01701 SERVING SIZE: 2 ROLLS From the (actually used today!). Downloaded from G Internet, G Internet.
