This turns out great. The biggest thing to remember is to keep everything (EVERYTHING) as cold as you possibly can. The dough should be very sticky right after you add your yeast, milk & oil, and still pretty sticky after the 2nd raise. However, after chilling the dough properly, it will become less sticky and more workable.
Chill your counter, your rolling pin, your dough, your hands, everything. I even took the dough outside and working it in a very cold area (winter - wyoming) to keep it cold. The key is to not let your butter soften up to where it will push out when you are rolling it from in between the layers of dough. If properly (extremely) chilled, you will not have to use much flour to keep things from sticking. But it is okay if you do, I have used much flour with this recipe and it still works fine.
Party on Wayne
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This turns out great. The biggest thing to remember is to keep everything (EVERYTHING) as cold...