Freezing Yeast Dough
Divide the dough into desired amounts and flatten into disks 1 inch thick. Set disks on baking sheets; freeze for 1 hour. Wrap frozen dough tightly with plastic wrap; place in resealable storage bags. Freeze for up to 4 weeks.
I prepare a big batch and freeze the extras.
—ELLEN THOMPSON SPRINGFIELD, OH
PREP: 30 MIN. + RISING • BAKE: 15 MIN. • MAKES: 1 1/2 DOZEN
1 package (1/4 ounce) active dry yeast
1 1/2 cups warm fat-free milk (110° to 115°)
3 to 3 1/2 cups all-purpose flour
1/4 cup sugar
1 teaspoon dill weed
3/4 teaspoon salt
1 egg, lightly beaten
1/4 cup canola oil
1. In a large bowl, dissolve yeast in warm milk. Stir in 1 1/2 cups flour, sugar, dill, salt, egg and oil. Beat until smooth. Beat in enough remaining flour to achieve a slightly sticky, thick batter. Do not knead. Cover and let rise in a warm place until doubled, about 45 minutes.
2. Spoon batter into muffin cups coated with cooking spray. Cover and let rise until doubled, about 30 minutes.
3. Bake at 400° for 13-18 minutes or until golden brown. Remove from pans to wire racks. Serve warm.
PER SERVING 127 cal., 4 g fat (trace sat. fat), 12 mg chol., 113 mg sodium, 20 g carb., 1 g fiber, 3 g pro. Diabetic Exchanges: 1 starch, 1 fat.
Freezing Yeast Dough
Divide the dough into desired amounts and flatten into disks 1 inch thick. Set disks on baking sheets; freeze for 1 hour. Wrap frozen dough tightly with plastic wrap; place in resealable storage bags. Freeze for up to 4 weeks.