Ingredients
1 c. milk, scalded
2 Tbsp. sugar
2 tsp. salt
1/2 stick butter
1 c. warm water
1 pkg. yeast
2 eggs, beaten
1 c. instant potatoes
3 c. plain flour
Method
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Large seaweed sheets for Korean gimbap — rice rolls with fillings
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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
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Scald milk; stir in sugar, salt and butter. Stir until butter is melted and cool. Sprinkle yeast in warm water. Add to the milk the yeast, water and dry potatoes. Add flour. Stir until smooth. Add enough flour to make stiff dough. Let rise once in same bowl until double, then punch down and make into rolls. Bake at 400° for 12 to 15 minutes.