I am not one to attempt making dough or bread very often, but this is a simple and extremely versatile dough that I started making overseas and still make here. The great thing about this dough is that it can keep in the fridge for a couple of weeks and you can use it to make biscuits, rolls, pizza dough, and cinnamon rolls. I usually use yogurt and 1/2 cup sugar.
Hot Roll Mix - No Rise
1 Tbs yeast 1/2 tsp soda
1/2 cup warm water 5 tsp baking powder
1 Tbs sugar 1 tsp salt
1/2 cup oil 5 cups (or more) flour
2 cups sour milk, yogurt, or buttermilk 1/2 cup (or less) sugar
Dissolve yeast in warm water with 1 Tbs sugar. Add remaining ingredients. Mix and knead well. Place in greased container (make it a large container, it will expand). Refrigerate. When needed removed desired amount and bake at 425.
To make cinnamon rolls, roll out into rectangle, spread with soft butter, sprinkle with sugar, cinnamon, and brown sugar - roll up, cut, and bake (at 350 degrees for 30 minutes). When done glaze with a mixture of powdered sugar, milk, a small spoon of melted butter and just a dab of almond flavoring. I haven't really figured out the portions for the glaze mixture, so it's an experiment for me every time.
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3 comments:
this sounds easy and versatile - Can't wait to try it out! Kelli D.
Kelly - I tried this hot roll mix and love it. I used 3 cups of wheat flour and 2 cups white flour and it turned out really good. So easy!
I got this recipe from a cookbook and just made it. It's so goopy, however, that there is no way I could knead it like the recipe suggests. Thus explains my internet search for this recipe, your blog popping up, and my question for you... is this normal? How much more flour did you add when kneading? Thank you!!!
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