Rice for Sushi
Rice For Sushi is an impressive dinner. Made with 3 c. cooked japanese style rice, 3/4 c. white vinegar, 1/3 c. plus 2 tbsp. sugar, 2 tbsp. salt and 2 tsp. monosodium glutamate, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
Soften yeast in warm water.
Sift flour, salt and 1/4 cup of the sugar into a large bowl.
Cut in butter until mixture resembles fine crumbs.
Stir in yeast mixture, eggs, sour cream and vanilla to make a smooth dough; form into a ball.
Seal in plastic.
Refrigerate for at least 2 hours or overnight.
Divide dough in half; wrap and return half to refrigerator.
Roll on a lightly floured board to 12 x 18-inches.
Fold in thirds.
Roll out again on floured board to same size, repeat folding.
Repeat process 1 more time; cut in half to form two 6-inch squares.
Turn in corners to form circle.
Sprinkle board with about 2 tablespoons of sugar.
Roll out to a 12-inch circle.
Cut in 8 wedges.
Roll up each wedge and place on greased baking sheet. Repeat until all is rolled.
Let rolls rise until puffy (about 45 minutes).
Bake at 375Β° for 12 to 15 minutes, until golden brown. Makes 32 crescents.
π· Perfect Pairings
Complete your meal with these
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