Ingredients
1/4 c. oleo
1/4 c. sugar
1 pkg. yeast
2 c. flour
1/2 c. sour cream
1/4 tsp. salt
1/4 c. warm water
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
Electric butter churn — artisan butter from cream in minutes
Canvas knife roll — transport knives safely to events, classes
Hand-crank butter churn — homemade cultured butter from cream
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Combine oleo, sour cream, sugar and salt and cook over low heat until oleo melts. Cool to lukewarm. Dissolve yeast in warm water and let stand 5 minutes. Stir into above mixture. Add flour. Stir. Cover and refrigerate for at least 8 hours. Punch down and divide in half. Roll into 12-inch circle. Cut each circle into 12 wedges. Roll each wedge into jelly roll fashion, starting at wide end. Place on greased sheet. Cover and let rise until double. Bake at 375° for 10 to 15 minutes. Makes 2 dozen.