Hello,

I bought a book from a used book store called

The Bakers Manual by Joseph Amendola 3rd Edition (1972)

The yeast called for in this book is not defined as being fresh, dry or instant.

Below is a recipe from the book for soft dough.

I am hoping someone can tell me the type of yeast to use here.

Soft Roll Dough

5 pounds bread flour
2 ounces salt
8 ounces sugar
8 ounces shortening
4 ounces milk solids
3 pounds water (1.5 qt)
4 ounces yeast

Method: Straight dough. Mix approximately 12 minutes at medium speed.

Desired dough temperature, 80F.  1 hour fermentation period.

Scaling instructions: 12oz per dozen rolls. Yield 12 1/2 dozen

Baking instructions: 400F.

I appreciate your help!