Tuesday, December 30, 2008
No Rise Yeast Dough
I got this recipe from a friend about a year ago and let me tell you that it can make life so much easier in the bread department of your kitchen!! Make it up and have a big batch of it sitting in the fridge to use with meals as the week progresses! OR make up the big batch, cook 'em and have the different rolls or breads to put in the freezer for the week. And the best part is you do not have to wait for them to rise!
NO RISE YEAST DOUGH RECIPE
Mix and let sit for about 15 minutes.
1 Tbs. yeast
1/2 C warm water
1 Tbs. sugar
Then add the following:
1/2 C. oil
2 C. *sour milk, buttermilk, or yogurt
1/2 C. sugar (or less)
1/2 tsp. soda
5 tsp. baking powder
1 tsp. salt
5 C. plain flour (maybe need a little more I use about 6 cups)
*1 cup sour milk= 1 cup of plain milk with 1 tablespoon of white vinegar or lemon juice* THIS NEEDS TO SIT AT LEAST 10 MINUTES TO CLABBER.
GLAZE RECIPE FOLLOWS AT END!!
Mix and knead well. Place in a oiled bowl. This dough will keep in the fridge for a least a while if a tight lid is in place. Just take out the amount needed to be used at the time. This dough can be used immediately. There is no waiting for it to rise.
This dough can be used for the following: dinner rolls, cinnamon rolls, apple rolls, hot dog buns, hamburger buns, dough nut holes, pigs in blankets. Just use your imagination for different recipe uses.
just pinch off a small amount and roll into a ball then fry in hot oil. after frying glaze them and let them drip on a cookie cooling rack. Place a paper towel or wax type paper and you can use the dripped icing over again.
Roll out dough then cut with cutter then carefully drop the donuts into hot oil to fry them until they are floating and golden in color. Drain on paper towels then glaze or dust them with powdered sugar or however you would like.
roll out into a rectangle; spread melted butter/margarine and sprinkle cinnamon and sugar on it. Then roll up from the small end and cut. Cutting the dough with string, thread, or dental floss will give you a clean cut. These can be baked with sides touching or as separate rolls. Bake in about 375-400 degree oven.
Make dough as you would for cinnamon rolls but instead of spreading butter and cinnamon you will spread an apple filling on the dough. Apple filling recipe follows after glaze recipe.
Bake these rolls like you would cinnamon rolls.
roll small amounts in long strips about the size of your finger and 8" long. Put these on a cookie sheet. Brush with egg white and sprinkle with sesame seeds or poppy seeds and bake at 400.
with greased hands, flatten dough to fit greased pizza pans but bake the crust about 5 minutes to keep the crust from getting soggy. Place your favorite toppings on the crust and finish baking!
Hot dog and hamburger buns: just shape them and bake them on cookie sheets
ICING FOR CINNAMON ROLLS AND DONUT HOLES:
1/2 cup conf. sugar,
*1 Tbs. corn starch*
1/4 tsp. vanilla and
1 Tbs. boiling water
**the cornstarch is optional**** THIS MAKES A SMALL AMOUT OF GLAZE BUT IF YOU PLACE THE RACK OVER A SHEET OF WAX OR FREEZER PAPER YOU CAN SCRAPE THE EXCESS OFF AND REUSE IT.
Cover peeled and cut up apples with sugar and allow this to rest over night to create its own juice. Simmer this until thick and apples are tender. You can also add cinnamon to this mixture. Never boil the apple mixture as it will burn easily. I always start the cooking process on the simmer setting/fire.
For more kitchen tips, ideas or recipes; head over to Tammy's Recipes OR head over to Blessed with Grace!