The ingredients in order of use: flour, salt, partially hydrogenated soybean and cottonseed oil (Crisco), sugar, non fat dry milk, instant yeast. This is the premix bag. I am looking at it right now. It weighs 24.25 pounds and the water is 11 lbs. Medium dry hydration.
For the close to exact measurements, see Round Table part one, Oct 18 2005 by pete-zza. For how RT processes its dough see Oct 11 2005 by thatone guy.
A pasta roller comes close to a sheeter. No you can't do it with a rolling pin.
Notice that every time the dough goes through the sheeter it is dusted with flour. Do not omit that step.
While the dough is sheeted , it is probably more accurately described as a laminated dough.
Please read the October 11 and 18 2005 posts and it will help. They really helped me.