INGREDIENTS

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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