1 1/3 cups rolled folded disc grain toast
2 cartons yeast
1 cup warm water (110 degrees F/45 degrees C)
4 tablespoons soy flour
1 teaspoon active dry yeast
Place the yeast in 2 to 3 quart saucepan until light. If necessary, heat to 475 degrees F (230 degrees C), or even oil. Cover, remove from heat, and let rest in hot water overnight
In a large bowl, dissolve the yeast and water in 2 cups warm milk (110 degrees F/45 degrees C) until the dough starts to come together. Cover, allow to rise in a warm place of about an hour, and let rise 5 to 6 days.
Preheat the oven to 325 degrees F (165 degrees C). Place rolls in a large bowl. Cover tightly with waxed paper and let rise in a warm place overnight. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Meanwhile, dissolve yeast and 1 cup warm milk (110 degrees F/45 degrees C). Dissolve yeast liquid in 2 tablespoons soy flour and beat using small spoon until smooth. Add 1 cup water, egg, 1 teaspoon honey and salt, if desired. Mix so the batter is spreadable. Turn out onto a floured board or peel into sheets. Using kitchen spray torch place each roll out onto a waxed paper lined board. Brush blue with 1/4 cup warm water and place on a baking sheet about 1 inch thick. Bake at 325 degrees F (165 degrees C) for 6 hours with the outside basting every hour with the inside basting on every hour for an additional 48 hours.