½ cup lukewarm water
1 tablespoon sugar
1 package dry yeast
¼ teaspoon baking soda dissolved in ½ tablespoon water
2½ cups flour
¾ cup lukewarm milk (or water)
½ teaspoon salt
Pam Cooking Spray
- In an 8-ounce measuring cup, stir together the first three ingredients and let the mixture stand until it bubbles to the top of the cup.
- In a medium bowl, combine warm milk, salt and the soda-water mixture with 1 cup of the flour, beating with a wire whisk until smooth. Beat in yeast mixture, then remaining flour, switching to a sturdy spoon. Batter should be thick and sticky, but smooth, with all the flour dissolved.
- Drop dough by spoonfuls evenly into 3 ovenproof 5-inch soup bowls that have been sprayed with Pam and dusted with cornmeal (shake out excess). Cover with waxed paper or plastic wrap that has been sprayed with Pam. Let dough rise for almost an hour.
- Remove plastic wrap and discard. Spray tops of buns with Pam and bake on a center rack at 375° for about 20 minutes or until golden brown. As rolls cool in bowls on rack for 20 minutes, spray tops with a little more Pam to keep crust soft. Let cool one hour before slicing.
For Schlotsky Sandwiches: After rolls cool for one hour, slice them horizontally, spread them with garlic butter and Parmesan cheese, put Cheddar on one half and mozzarella on the other and place them under the broiler until cheese is melted. Fill them with deli meats, lettuce, tomato, onion, chopped black olives, and mustard.
Also makes great pizza dough
2½ cups warm water (105ºF to 115ºF)
1 tablespoon active dry yeast
1 tablespoon sugar
7 cups (approximately) bread flour
1 tablespoon salt
½ stick (2 ounces) unsalted butter, at room temperature
- Pour ½ cup of the water into the bowl of a heavy-duty mixer, sprinkle in the yeast and sugar, and whisk to blend. Allow the mixture to rest until the yeast is creamy, about 5 minutes.
- Working in the mixer with the dough hook in place, add the remaining 2 cups water and about 3½ cups flour to the yeast. Turn the mixer on and off a few times just to get the dough going without having the flour fly all over the counter and then, mixing on low speed, add 3½ cups more flour. Increase the mixer speed to medium and beat, stopping to scrape down the bowl and hook as needed, until the dough comes together. (If the dough does not come together, add a bit more flour, a tablespoon at a time.) Add the salt and continue to beat and knead at medium speed for about 10 minutes, until the dough is smooth and elastic. If you prefer, you can mix the dough in the machine for half that time and knead it by hand on a lightly floured surface for 8 to 10 minutes.
- When the dough is thoroughly mixed (return it to the mixer if necessary), add the butter, a tablespoon at a time, and beat until incorporated. Don’t be discouraged if your beautiful dough comes apart with the addition of butter—beating will bring it back together.
- Allow the dough to rise until doubled in bulk, about 45 minutes to an hour, then shape and use as you wish. This makes 2 wonderful loaves of white bread, or a lot of pizza dough.
2 pkgs. yeast
1 c. warm water
1/4 c. instant potato flakes
1/2 c. sugar
1/2 t. salt
1 c. margarine
1 c. cold water
2 eggs, beaten
6 c. flour
- Mix together in mixing bowl yeast, warm water, instant potato flakes, sugar, and salt. Let stand and soften yeast. Melt margarine and add cold water to it. Add to yeast mixture. Add eggs and mix well. Gradually add flour. If you have a mixer with a dough hook, mix for 8 to 10 minutes. If not, mix ingredients well, then knead for 8 to 10 minutes. Let rise in refrigerator 4 hours or overnight.
- Roll out dough onto lightly floured board. Use biscuit cutter or small glass to cut out dough. Allow to double. Punch down in the middle to make a well. Fill with desired filling (cream cheese sweetened with lemon and sugar makes an excellent start). Allow to rise another 20 minutes. Bake at 425 degrees for 9 to 12 minutes or until golden brown. Allow to cool before serving.
- This dough also makes excellent cinnamon rolls!