Instructions: PAN: 18 BY 26" SHEET PAN TEMPERATURE: 400F. OVEN

1. PREPARE ACCORDING TO INSTRUCIONS ON CONTAINER.

2. PUNCH: DIVIDE DOUGH INTO 4 PIECES, 4 LB 12 OZ EACH; SHAPE INTO A RECTANGULAR PIECE. LET REST 10 TO 20 MINUTES.

3. MAKE UP: SEE GUIDE FOR SWEET DOUGH MAKE-UP (RECIPE CARD D-G-7).

4. PROOF: AT 90 F TO 100 F UNTIL DOUBLE IN SIZE.

5. BAKE: 15 TO 20 MINUTES FOR SWEET ROLLS OR 25 TO 30 MINUTES AT 375 FOR COFFEE CAKES.

6. COOL: GLAZE IF DESIRED WITH VANILLA GLAZE OR VARIATIONS

(REC#D-46).

SERVING SIZE: 2 ROLLS

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