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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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