Ingredients
2 packages dry yeast
2 cups lukewarm milk (105° to 115°)
4 1/2 cups all-purpose flour, divided
3 tablespoons sugar
1 teaspoon salt
1 egg, beaten
1/4 cup lard, melted
1 cup butter or margarine, melted
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
Batch dough method — store dough in fridge, bake fresh daily
Record your recipes and experiments — organized cooking journal
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Combine yeast, milk, 1 cup flour, and sugar in a large mixing bowl; stir well. Add 1 cup flour and salt; mix well. Stir in egg and lard. Gradually add remaining flour; stir until well blended. (Dough will be soft.) Turn dough out onto a floured surface; knead 8 minutes or until smooth and elastic. Roll dough to 1/4-inch thickness on a lightly floured surface; cut with a 2-inch biscuit cutter. Dip each roll in melted butter. Make a crease with a knife across each circle, and fold roll in half. Gently press edges to seal. Place on baking sheets, and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk. Bake at 400° for 12 minutes or until golden brown. Serve hot.