Ingredients
1 packet yeast
1 c. lukewarm water
1 tsp. salt
1/2 c. shortening or oil
1/2 c. sugar
1 egg, well beaten
6 to 8 c. all purpose flour, sifted
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Pasta roller and cutter for fresh pasta, laminated doughs
Canvas knife roll — transport knives safely to events, classes
Cocktail technique manual — ice, shaking, stirring, carbonating
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Dissolve yeast in warm water. Add the shortening, sugar, salt and egg, mix well. Add flour 1 cup at a time. Beat after each cup until the mixture pulls away from the sides of bowl and is slightly dry. Put on a well floured board and knead well. Form into a ball and put in a well greased bowl, grease top of dough and cover well. Refrigerate at least 12 hours. When ready to use, punch down the dough and remove the amount needed, refrigerate any unused amount. Form into rolls about the size of a walnut. Place on a greased cookie sheet. Allow to rise until double (about 1 hour) in a warm place out of drafts. Bake at 400 degree oven for 20 minutes or until golden brown. Dough will keep 1 week.