Title: Danish Pastry
Categories:
Yield: 100 Servings

3 3/4 c WATER; WARM
1 qt WATER; COLD
4 lb BUTTER PRINT SURE
18 EGGS SHELL
3 oz MILK; DRY NON-FAT L HEAT
8 lb FLOUR GEN PURPOSE 10LB
12 oz SUGAR; GRANULATED 10 LB
1 lb SHORTENING; 3LB
1 oz IMITATION VANILLA
4 oz YEAST BAKER 2 LB
2 oz SALT TABLE 5LB

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 400 F. OVEN

1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F
OR BELOW 105 F. MIX WELL. LET STAND 5 MINUTES; STIR.
2, MIX SUGAR, SALT, FLOUR, AND MILK IN MIXER BOWL AT LOW SPEED ABOUT
1 MINUTE. ADD YEAST SOLUTION.

3. ADD WATER, VANILLA, EGGS AND SHORTENING. USING DOUGH HOOK, MIX
AT LOW SPEED 1 MINUTE OR UNTIL ALL FLOUR MIXTURE IS INCORPORATED INTO
LIQUID. CONTINUE MIXING AT MEDIUM SPEED 10 MINUTES OR UNTIL DOUGH IS
SMOOTH AND ELASTIC. DOUGH TEMPERATURE SHOULD BE 78 F TO 82 F.

4. DIVIDE DOUGH INTO 2 PIECES; PLACE EACH PIECE ON FLOURED PAN;
GREASE TOP; COVER AND CHILL FOR 1/2 TO 1 HOUR.

5. SOFTEN BUTTER OR MARGARINE UNTIL PLIABLE.

6. 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 2 LAYERS. PRESS EDGES TOGETHER.

7. PLACE FOLDED DOUGH ON LIGHTLY FLOURED PANS; GREASE TOPS; COVER;
CHILL 1/2 HOUR.

8. 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.

9. MAKE UP: SEE GUIDE FOR SWEET DOUGH MAKE-UP (RECIPE CARD DG07)
FOR VARIOUS STYLES. PLACE ROLLS ON GREASED PANS IN ROWS 4 BY 6;
BRUSH WITH EGG WASH (RECIPE NO. D055)

10. PROOF: IN WARM MOIST PLACE (90 F TO 100 F) UNTIL DOUBLE IN SIZE.

11. BAKE: 15 TO 20 MINUTES OR UNTIL DONE.

12. COOL: GLAZE, IF DESIRED, WITH VANILLA GLAZE OR VARIATIONS
(RECIPE NO. D046).

Recipe Number: D01700

SERVING SIZE: 2 ROLLS

From the (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.