Rice For Sushi - cooking recipe

Ingredients

3 c. cooked Japanese style rice
3/4 c. white vinegar
1/3 c. plus 2 Tbsp. sugar
2 Tbsp. salt
2 tsp. monosodium glutamate
1 pkg. yeast
1/4 c. warm water
3 1/2 c. unsifted flour
1 tsp. salt
3/4 c. sugar
1 c. (1/2 lb.) butter
2 eggs, slightly beaten
3/4 c. sour cream
2 tsp. vanilla
flour

Preparation

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 375\u00b0 for 12 to 15 minutes, until golden brown. Makes 32 crescents.