Rice For Sushi

Directions

1. 1
   Soften yeast in warm water.
2. 2
   Sift flour, salt and 1/4 cup of the sugar into a large bowl.
3. 3
   Cut in butter until mixture resembles fine crumbs.
4. 4
   Stir in yeast mixture, eggs, sour cream and vanilla to make a smooth dough; form into a ball.
5. 5
   Seal in plastic.
6. 6
   Refrigerate for at least 2 hours or overnight.
7. 7
   Divide dough in half; wrap and return half to refrigerator.
8. 8
   Roll on a lightly floured board to 12 x 18-inches.
9. 9
   Fold in thirds.
10. 10
    Roll out again on floured board to same size, repeat folding.
11. 11
    Repeat process 1 more time; cut in half to form two 6-inch squares.
12. 12
    Turn in corners to form circle.
13. 13
    Sprinkle board with about 2 tablespoons of sugar.
14. 14
    Roll out to a 12-inch circle.
15. 15
    Cut in 8 wedges.
16. 16
    Roll up each wedge and place on greased baking sheet. Repeat until all is rolled.
17. 17
    Let rolls rise until puffy (about 45 minutes).
18. 18
    Bake at 375° for 12 to 15 minutes, until golden brown. Makes 32 crescents.