Rice for Sushi
A Uncategorized recipe with cooked japanese style rice, white vinegar, plus 2 tbsp sugar. Ready in 3h, serves 32.
Curated byKavya Sharma🇮🇳
- 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.
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Rice for Sushi
A Uncategorized recipe with cooked japanese style rice, white vinegar, plus 2 tbsp sugar. Ready in 3h, serves 32.
Curated byKavya Sharma🇮🇳
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.
About this recipe
A Uncategorized recipe with cooked japanese style rice, white vinegar, plus 2 tbsp sugar. Ready in 3h, serves 32.
Nutrition Facts
Per serving (32 servings)
Rate this recipe
