Rich Dough

1 package dry yeast

1/2 tsp. sugar
3 tbsp. very warm water
1 cup unsalted butter - cut into chunks
3 cups all-purpose flour

3 egg yolks
1/4 cup sugar
1 cup sour cream

Combine yeast, sugar and water. Let foam 10 minutes. Cut butter into flour until it resembles fine, grainy meal. (This can also be done in a food processor, using the metal blade and pulsing until mixture is grainy.)

Mix the yolks, sugar and sour cream together. In a medium mixing bowl, stir this mixture, the yeast and flour together. Stir with a wooden spoon until a soft dough forms and it slides off spoon. Place in a lightly greased bowl. Cover with plastic. Refrigerate overnight. At this point, dough can also be wrapped well in plastic and frozen. If you intend to use it for small pastries, divide dough in appropriate portions.

Note: Once the dough is prepared, it "relaxes" overnight in the refrigerator. No kneading, no punching down. It can be baked with or without proofing. If the dough is not allowed to rise, the result is crisp and flaky pastry. With proofing, the result is soft, "bread-like" goods. If you've hesitated to work with yeast doughs before, this is an ideal starter. Today's robust instant yeast help make this dough fool-proof.

This rich dough can be prepared and frozen immediately. When you next want a fresh batch of butterhorns or sweet rolls, you're laughing. The dough may be defrosted overnight in the refrigerator or left out at room temperature for an hour or so. Make a double batch and freeze in various portions. Baked items can also be frozen. Re-heat baked goods in a slow oven (275 F.).