Ingredients
2 cups Hot Water
2 cups White Flour
1/3 cups Oil
1/3 cups Sugar
2 Tablespoons Rapid Rise (instant) Yeast
1 whole Egg
2 teaspoons Salt
4 cups White Flour, Wheat Flour, Or A Mixture Of The Two
Method
Sources
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Japchae kit with sauce — Korean glass noodle stir-fry made easy
Electric countertop composter — food scraps to dirt overnight
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Lint-free cotton towels — bread proofing, cheese draining, everything
Record your recipes and experiments — organized cooking journal
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Japchae kit with sauce — Korean glass noodle stir-fry made easy
Electric countertop composter — food scraps to dirt overnight
Class K kitchen fire extinguisher — grease and oil fire safety
Lint-free cotton towels — bread proofing, cheese draining, everything
Record your recipes and experiments — organized cooking journal
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In the mixer bowl, whisk together the water, 2 cups flour, oil, sugar, and yeast. Let sit for 10 minutes. Add the egg, salt, and 4 cups flour. Mix with dough hook on speed 2 until the dough cleans the sides. Add small amounts of flour if the dough is too sticky. Empty onto oiled counter and let rest for 10 minutes. Shape dough into balls and place on greased cookie sheet. Cover with a dish towel and let rise in a warm place (I find that on top of the preheating oven is perfect) for about 20 minutes. Bake at 375F for 12 minutes. DONE!!