Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN :
1. PLACE BUTTER OR MARGARINE IN MIXER BOWL. WHIP AT MEDIUM SPEED UNTIL CREAMY. ADD GARLIC; BLEND THOROUGHLY.

2. SLICE EACH LOAF IN HALF LENGTHWISE. PLACE 5 HALF LOAVES ON EACH PAN. SPREAD EACH HALF LOAF WITH ABOUT 2 OZ (1/2 CUP) GARLIC-BUTTER MIXTURE.

3. HEAT 10 TO 15 MINUTES OR UNTIL EDGES ARE TOASTED TO A GOLDEN BROWN. CUT EACH HALF LOAF IN 8 SLICES.

4. SERVE HOT.
* ALL NOTES ARE PER 100 PORTIONS.

NOTE:

1. IN STEP 1, 4 TBSP (12 CLOVES) DRY GARLIC, MINCED, MAY BE USED. SAUTE GARLIC 5 MINUTES. ADD TO WHIPPED BUTTER. FOLLOW STEPS 2 THROUGH 4.

NOTE:

2. IN STEP 2, 100 HARD ROLLS MAY BE SPLIT AND USED. EACH PORTION: 2 SPLIT ROLLS.

SERVING SIZE: 2 SLICES

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