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).