Ingredients
1 Tablespoon Rounded, Yeast
3 Tablespoons Sugar Plus 1/2 Teaspoon, Divided
1/2 cups Warm Water
4 Tablespoons Butter
1-1/4 cup Milk- Scalded
2 whole Eggs, Beaten
1 teaspoon Salt
4 cups 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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Preheat the oven to 400 degrees. Sprinkle the yeast and 1/2 teaspoon sugar over the warm water. Melt the butter in the scalded milk. Cool until lukewarm. Add eggs, remaining 3 tablespoons sugar, salt and dissolved yeast to a bowl. Mix in the cooled butter/milk mixture. Add in the flour and stir to combine. Knead the dough on a heavily floured surface until smooth. Roll out and shape into rolls. I like to just pinch mine into balls or cut the dough into strips and tie in knots. Bake 10-12 minutes at 400F.