Ingredients
1 pkg. dry yeast, dissolved in 2 c. warm water
2 c. butter or butter flavored shortening, divided
1 c. sugar
1 1/2 tsp. salt
6 eggs (room temperature)
about 9 c. all-purpose flour
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Record your recipes and experiments — organized cooking journal
Large seaweed sheets for Korean gimbap — rice rolls with fillings
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Place 1 cup butter, sugar and salt in large mixing bowl. Using a large wooden spoon, mix together until well blended. Add eggs 1 or 2 at a time, mixing after each addition. Alternately add flour and water in which the yeast has been dissolved. Mix after each addition until the dough forms a large ball. Cover and let rise in a warm (85°) place for 4 hours or until dough has doubled. Place on a lightly floured surface and knead gently 4 or 5 times. Divide into 4 parts, knead each gently and roll into 12-inch circles. Using a brush or spatula, cover each circle with butter. Cut into 12 wedges. Beginning at wide end, roll up each wedge and place on lightly greased cookie sheets. Let rise 1 hour in a warm draft free place. Bake at 400° for 10 minutes until lightly brown.