Ingredients:
2 cups all-purpose flour
1 teaspoon salt
1 stick cold butter (1/2 cup) plus
2 tablespoons
1/4 to 1/2 cup ice-cold water
Cut butter into pieces.
Place flour and salt into food
processor. Add butter.
Pulse until well-crumbled.
Alternatively, cut flour and butter
with pastry blender or rub
between your fingertips until
mixture resembles coarse
crumbs.
Add just enough water to bind
the dough.
Pulse in food processor for 20 to
30 seconds until dough sticks
together.
Transfer to cutting board.
Press dough to form a ball.
2 cups all-purpose flour
1 teaspoon salt
1 stick cold butter (1/2 cup) plus
2 tablespoons
1/4 to 1/2 cup ice-cold water
Cut butter into pieces.
Place flour and salt into food
processor. Add butter.
Pulse until well-crumbled.
Alternatively, cut flour and butter
with pastry blender or rub
between your fingertips until
mixture resembles coarse
crumbs.
Add just enough water to bind
the dough.
Pulse in food processor for 20 to
30 seconds until dough sticks
together.
Transfer to cutting board.
Press dough to form a ball.
1 package dry yeast
3 tablespoons warm water
1 egg
1 teaspoon salt
6 tablespoons vegetable oil
1 cup warm milk
1 pound all-purpose flour plus
more for if necessary
1 egg for basting
In small bowl, combine yeast
and water. Mix well. Let stand
in warm place 10-15 minutes
until mixture is foamy.
In a bowl of standing mixer,
place egg and salt.
Add yeast mixture.
Stir to combine.
Add oil.
Add milk.
Mix to combine.
Add flour.
Mix on low speed until dough
is no longer sticking to sides
of bowl.
Preheat oven to 375 degrees
F. Lightly dust working
surface with flour. Roll dough
into large rectangle to
1/4-inch thick.
Cut edges with knife to get an
even rectangle. Reserve
scraps.
Measure wax (or parchment)
paper to fit your baking sheet.
Place wax paper piece on top
of dough.
Gently roll dough like a jelly
roll.
Transfer to ungreased baking
sheet and unroll so that wax
paper is between dough and
baking sheet.
3 tablespoons warm water
1 egg
1 teaspoon salt
6 tablespoons vegetable oil
1 cup warm milk
1 pound all-purpose flour plus
more for if necessary
1 egg for basting
In small bowl, combine yeast
and water. Mix well. Let stand
in warm place 10-15 minutes
until mixture is foamy.
In a bowl of standing mixer,
place egg and salt.
Add yeast mixture.
Stir to combine.
Add oil.
Add milk.
Mix to combine.
Add flour.
Mix on low speed until dough
is no longer sticking to sides
of bowl.
Preheat oven to 375 degrees
F. Lightly dust working
surface with flour. Roll dough
into large rectangle to
1/4-inch thick.
Cut edges with knife to get an
even rectangle. Reserve
scraps.
Measure wax (or parchment)
paper to fit your baking sheet.
Place wax paper piece on top
of dough.
Gently roll dough like a jelly
roll.
Transfer to ungreased baking
sheet and unroll so that wax
paper is between dough and
baking sheet.
Yeast Dough
