Butter Roll
Formula Flour, 35 lbs.
Milk, 10 qts.
Sugar, 2 lbs.
Salt, 10 ozs.
Butter, salt free, 1 lb.
Lard, 1 lb., 2 ozs.
Yeast, 1 lb.
Method Dissolve the yeast in about 1 qt. of milk and place to one side. Put the balance of milk, sugar and salt in a bowl and stir to dissolve the dry ingredients. Now add the flour and begin mixing. When partly mixed add the yeast. After the yeast has been incorporated add the shortening, and continue mixing until the dough is smooth and elastic. Fermentation For a 42 hour fermentation period allow the dough to rise 22 hours first rising, second rising, 1/4 hours; third rising, ½ hour. Allow it to rest 15 minutes, when it will be ready to be divided. -