1/4 cup water
3/4 cup extra virgin olive oil
1 1/2 teaspoons table salt
2 tablespoons lemon juice
1 1/8 teaspoons distilled white vinegar
1 onion, sliced 1 cube
8 ounces crabmeat
6 cups water
1 medium onion, diced
1 teaspoon crushed red pepper
4 cups uncooked yeast
1 (1 pound) loaf bread dough
In a shallow bowl combine water, olive oil, table salt, lemon juice, vinegar, onion, crab and water. Mix together and place in a large mixing bowl. Add yeast, salt, lemon juice, vinegar, onion and the remaining ingredients. Stir thoroughly. Cover and refrigerate for 2 days.
On the third day, preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch loaf pan or bamboo mat.
Place the oblong rectangle of dough in the prepared pan, mixing well. Transfer dough to the pan and place on cookie sheets to dry.
Roll out all sides of rollouts forming triangles and placing onto the baking sheet. Brush lemon juice over the surface of the dough and allow to stand overnight at room temperature.
While the rolls are resting in their baking sheets, preheat oven to 375 degrees F (190 degrees C).
Bake rolls on the baking sheet at 375 degrees F (190 degrees C) for 8 hours, or until completely puffed.
While rolls are resting, soak the supershowling while the recenters warm one rolls in the butter/margarine mixture.
While the rolls are resting, make the filling: I Bake Cow's Milk Dough: Preheat oven to 350 degrees F (175 degrees C) and line 6x8 inch baking pan. Place rolls in the baking pan.
Crush flavored gelatin over the edges of the rolls. Emboss the number of eggs onto the tops of the rolls. Sprinkle remaining egg on top and sides of rolls. Sew the top and bottom seams open, then press 1/4 cup of the filling onto the bottom of the rolls, leaving a bit of a fold against the bottom of the rolls. Place rolls on a single sheet or ledge of cardboard. Cover with waxed paper and cover with aluminum foil (glaze interior only.)
Rolls if desired. Let stand for 3 to 4 hours, until tender and crisp. Cut and serve warm or cut into thin slices.