Recipe#54

Servings: Yield: 100 Portions (8 Pans)
Portions: 2 Rolls each
Pan Size: 18 by 26-inch Sheet Pan
Temperature: 400 degrees F. Oven

INGREDIENTS

3/4 cup (4 oz) Yeast, active, dry
3 3/4 cups (1 lb 14 oz) Water, warm (105 to 110 degrees F.)
1 3/4 cups (12 oz) sugar, granulated
3 tbsp. (2 oz) salt
8 qt. (8 lb) flour, wheat, bread, sifted
5/8 cup (3 oz) milk, nonfat, dry
1 qt. (2 lb) water, cold
2 tbsp. (1 oz) vanilla
3 1/2 cups (18 eggs) eggs, whole, beaten
2 1/4 cups (1 lb) shortening, softened
2 qt. (4 lb) butter or margarine

INSTRUCTIONS

Sprinkle yeast over warm water. DO NOT USE TEMPERATURES ABOVE 110 degrees F. Mix well. Let stand 5 minutes; stir. Place dry ingredients in mixer bowl and mix at low speed about 1 minute. Add yeast solution. Add remaining ingredients except butter or margarine. Use a dough hook and mix at low speed 1 minute or until all flour is incorporated into liquid. Continue mixing at medium speed 10 minutes or until dough is smooth and elastic. Dough temperature should range between 78 degrees F. to 82 degrees F. Divide dough into 2 pieces; place each piece on floured pan; grease top; cover and chill for 1/2 to 1 hour. Soften butter or margarine until pliable.

Roll each piece of dough into a rectangle about 1/2 inch thick. Spread 2 lb. butter or margarine over 2/3 of top of piece. Fold the 1/3 over the other 2 layers. Press edges together. Place folded dough on lightly floured pans; grease tops; cover; chill 1/2 hour.
Brush off excess flour, repeat rolling and folding process 3 more times without butter or margarine. Chill dough between each rolling.
MAKE UP: As disired. place rolls on greased pans in rows 4 by 6; brush with Egg Wash.
PROOF: In warm moist place (90 degrees F. to 100 degrees F.) until double in size.
BAKE: 15 to 20 minutes.
Ice while warm, if desired.