Sunday, April 11, 2010

Refrigerator Bread Dough

1 Tbsp. dry yeast1 c. warm water
2/3 c. sugar
1 1/2 tsp. salt
2/3 c. shortening
2 eggs
1/2 c. instant potato flakes (mixed with 1 c. warm water) Prepare before starting dough
7 to 7 1/2 c. flourDissolve the yeast in warm water. Stir in the sugar, salt, shortening, eggs, mashed potatoes, and 4 cups flour. Beat until smooth. Mix enough of the remaining flour to make the dough easy to handle. Turn the dough onto a lightly floured board. Knead until smooth and elastic, about 5 minutes. Place dough in a greased gallon zip lock bag, making sure the air is out Refrigerate at least 8 hours.Use dough to make:
-Cinnamon rolls
Roll into 12x6 rectangle. Spread melted butter on top. Sprinkle 2 T. sugar, 2 T. brown sugar and 2 t. cinnamon on top. Roll, beginning from the longest side. Slice into 1" thick pieces. Let rise for 15 minutes. Cook at 375* for 20-25 minutes. Cover with icing.
-Pizza
Preheat oven to 400*. Knead dough for 5 minutes. Press into pan and bake 5 minutes. Top pizza dough and bake for 15 more minutes.
-Scones/Navajo Tacos (fry in hot oil)
-Bread Sticks
Preheat oven to 350*. Roll 1/3 of dough into a 3/4" thick rectangle. Cut 1" long strips. Dip in butter and coat with cheese. Sprinkle Italian seasoning or garlic if desired. Twist bread sticks and place on baking sheet. Bake 13-15 minutes.
-Donuts
Put dough on floured surface and gently roll out to 1/2" thickness. Cut with floured doughnut cutter. Let rise again by cover loosely with cloth. Heat oil to 350*. Fry doughnuts (or doughnut holes) and drain on wire rack. Dip in glaze while still hot.

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