3 c flour (I used 2 c white and 1 c whole wheat)
14 T cold butter
2 1/2 t yeast
pinch of salt
enough sour cream to make a nice pliable dough
Grate butter with big hole grater into flour, mix everything and make a dough quickly and gently. Form into a rectangle, cover and put it into the fridge for an hour.
On lightly floured surface, ro...ll it out to 1/4 inch thick, cut into rectangles, fill with anything, seal dough, lay it on buttered baking sheet and bake at 425 F till straw colored.
14 T cold butter
2 1/2 t yeast
pinch of salt
enough sour cream to make a nice pliable dough
Grate butter with big hole grater into flour, mix everything and make a dough quickly and gently. Form into a rectangle, cover and put it into the fridge for an hour.
On lightly floured surface, ro...ll it out to 1/4 inch thick, cut into rectangles, fill with anything, seal dough, lay it on buttered baking sheet and bake at 425 F till straw colored.
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