| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Danish |
|
100 |
Servings |
INGREDIENTS
| 4 |
lb |
BUTTER PRINT SURE |
| 3 3/4 |
oz |
YEAST BAKER 2 LB |
INSTRUCTIONS
11 lb -
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 <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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