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I have a recipe for yeast rolls that the school makes but it serves 400 people. How do I convert it to serve 10 or less. thanks!
25 lbs. plain flour 3 lbs shorting 4 lbs butter 6 cups dry milk 2 cups yeast 3/4 cup baking powder 3/4 cup salt 4 cups sugar 2 gallons lukewarm water (110 degrees for disolving yeast)
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