Instructions: 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 ).

SERVING SIZE: 2 ROLLS

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