Rice for Sushi
A Uncategorized recipe with cooked japanese style rice, white vinegar, plus 2 tbsp sugar. Ready in –, serves 32.
Curated byKavya Sharma🇮🇳
Instructions
20 steps- 1
Soften yeast in warm water.
yeast(1 pkg)warm water(1/4 c) - 2
Sift flour, salt and 1/4 cup of the sugar into a large bowl.
plus 2 tbsp sugar(1/3 c)salt(2 tbsp)unsifted flour(3 1/2 c)salt(1 tsp)sugar(3/4 c)flour - 3
Cut in butter until mixture resembles fine crumbs.
1/2 lb butter(1 c) - 4
Stir in yeast mixture, eggs, sour cream and vanilla to make a smooth dough; form into a ball.
yeast(1 pkg)eggs slightly beaten(2)sour cream(3/4 c)vanilla(2 tsp) - 5
Seal in plastic.
- 6
Refrigerate for at least 2 hours or overnight.
- 7
Divide dough in half; wrap and return half to refrigerator.
- 8
Roll on a lightly floured board to 12 x 18-inches.
unsifted flour(3 1/2 c)flour - 9
Fold in thirds.
- 10
Roll out again on floured board to same size, repeat folding.
unsifted flour(3 1/2 c)flour - 11
Repeat process 1 more time; cut in half to form two 6-inch squares.
- 12
Turn in corners to form circle.
- 13
Sprinkle board with about 2 tablespoons of sugar.
plus 2 tbsp sugar(1/3 c)sugar(3/4 c) - 14
Roll out to a 12-inch circle.
- 15
Cut in 8 wedges.
- 16
Roll up each wedge and place on greased baking sheet.
- 17
Repeat until all is rolled.
- 18
Let rolls rise until puffy (about 45 minutes).
- 19
Bake at 375° for 12 to 15 minutes, until golden brown.
- 20
Makes 32 crescents.
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Rice for Sushi
A Uncategorized recipe with cooked japanese style rice, white vinegar, plus 2 tbsp sugar. Ready in –, serves 32.
Curated byKavya Sharma🇮🇳
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
20 steps- 1
Soften yeast in warm water.
yeast(1 pkg)warm water(1/4 c) - 2
Sift flour, salt and 1/4 cup of the sugar into a large bowl.
plus 2 tbsp sugar(1/3 c)salt(2 tbsp)unsifted flour(3 1/2 c)salt(1 tsp)sugar(3/4 c)flour - 3
Cut in butter until mixture resembles fine crumbs.
1/2 lb butter(1 c) - 4
Stir in yeast mixture, eggs, sour cream and vanilla to make a smooth dough; form into a ball.
yeast(1 pkg)eggs slightly beaten(2)sour cream(3/4 c)vanilla(2 tsp) - 5
Seal in plastic.
- 6
Refrigerate for at least 2 hours or overnight.
- 7
Divide dough in half; wrap and return half to refrigerator.
- 8
Roll on a lightly floured board to 12 x 18-inches.
unsifted flour(3 1/2 c)flour - 9
Fold in thirds.
- 10
Roll out again on floured board to same size, repeat folding.
unsifted flour(3 1/2 c)flour - 11
Repeat process 1 more time; cut in half to form two 6-inch squares.
- 12
Turn in corners to form circle.
- 13
Sprinkle board with about 2 tablespoons of sugar.
plus 2 tbsp sugar(1/3 c)sugar(3/4 c) - 14
Roll out to a 12-inch circle.
- 15
Cut in 8 wedges.
- 16
Roll up each wedge and place on greased baking sheet.
- 17
Repeat until all is rolled.
- 18
Let rolls rise until puffy (about 45 minutes).
- 19
Bake at 375° for 12 to 15 minutes, until golden brown.
- 20
Makes 32 crescents.
Rate this recipe