Ingredients
1 cup warm water
2 tablespoons warm water
1 (1/4 ounce) packet active dry yeast
2 tablespoons granulated sugar
3 - 3 1/4 cups all-purpose flour
1 3/4 teaspoons salt
3 tablespoons olive oil
Method
Sources
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Light acacia honey — delicate flavor, stays liquid, cheese pairing
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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
Light acacia honey — delicate flavor, stays liquid, cheese pairing
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Make a Tangzhong by whisking 8 tsp flour into a 1/2 cup of water and heat on low heat to 149° or until the Tangzhong has thickened to about the consistency of a custard. Then cover with plastic wrap so that it touches the Tangzhong and let it cool to room temperature. In a food processor with the dough blade attachment, mix together 1/2 cup + 2 Tbsp warm water(110-115 degrees F), the yeast and 1/2 tsp granulated sugar until yeast has dissolved. Allow to rest 10 minutes in the food processor. While resting put 1 Tbsp + 2 1/2 tsp granulated sugar, 1 1/3 cups flour, 1 3/4 tsp salt in a bowl and mix with a spoon. After resting time, add bowl of dry ingredients, the room temp Tangzhong, and 3 Tbsp Olive Oil, to the rested yeast and pulse the mixture until well combined. Add in remaining 1 1/2 cups flour and pulse until all is incorporated. Add up to 1/4 cup additional flour as needed to make the dough pull away from sides of the food processor but still be slightly sticky to the touch. Transfer dough to a large lightly olive oiled mixing bowl, cover with plastic wrap and allow to rest in a warm place (~80 degrees F) until dough doubles, it will take about 1 1/2 hours. Rub a small amount of olive oil on your hands then punch risen dough down, divide into 12 equal portions (2 ounces each by weight), keep them covered with plastic wrap as you work. Lightly flour your surface and hands, and shape it into a roll by flattening a piece of dough, folding the top half way down and the bottom half way up, flattening again, then rolling it up like a carpet. Finally, take both ends of the roll and tuck them under so that they touch and roll that in your hands to make it into a ball like shape. Or shape them any other way you were taught to make rolls. Then place them on two parchment paper lined cookie sheets or one parchment paper lined 8x12 inch cake pan. Cover and let rise 1 hour (or 45 minutes at room temperature and then placed into the refrigerator for a few hours and take out