Ingredients
3 cups warm milk
5 teaspoons dry yeast
1/2 cup sugar
1/2 cup butter, softened
3 teaspoons salt
2 eggs
7 cups flour
1/4 - 1/2 cup butter (reserved)
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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Sprinkle the yeast over the warm milk and let sit for approximately 5-10 minutes to proof. Add sugar, 1/2 cup melted butter, salt and eggs; mix well. Add flour and mix well. Cover bowl with plastic wrap and a towel; let rise in bowl about 1 hour or until doubled. Remove the towel and plastic wrap and punch down the dough; if you like, you can let the dough raise a second time. It seem to make them a little lighter. Remove the dough from the bowl and divide into 36 balls. The dough will be very sticky so you may want to flour your hands. Place balls, edges just touching, in a buttered 9x13 baking pan; don't bother smoothing out the balls -- they will smooth out as they raise. I spray the bottom of my plastic wrap with Pam to help prevent sticking. Cover pan with plastic wrap and let rise until doubled, about 30-40 minutes. Melt the reserved butter and drizzle over the top of the rolls before baking. Bake at 400°F for 10-15 minutes or until golden.