Multipurpose Dough

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This tender and flaky dough is so versatile, you can use it to make pita bread, pizza, spinach pies, or rolls-which is what this recipe offers instructions for.

Nutritional info
per serving

Calories 114
Fat 3g
Saturated fat 0g
Carbohydrates 18g
Sodium 130mg
Fiber 1g
Protein 3g
Cholesterol 0mg

Multipurpose Dough

16 rolls
Servings
Prep time: Cook time: Total time:

Ingredients

  • 1[1/2] TB. active dry yeast
  • 1[1/2] cups warm water
  • 1 tsp. sugar
  • 6 TB. extra-virgin olive oil
  • 1 tsp. salt
  • 3 cups all-purpose flour
  • 2 TB. cornmeal

Directions

In a large bowl, combine yeast, warm water, and sugar, and set aside for 5 minutes.

Add 3 tablespoons extra-virgin olive oil, salt, and 1 cup all-purpose flour, and stir to combine. Add another 1 cup all-purpose flour, and begin to knead dough. Add remaining 1 cup all-purpose flour, and knead for about 3 minutes or until dough comes together in a ball. If you're using an electric stand mixer, use the dough attachment to knead dough.

Remove dough from the bowl, and grease the bowl with 1 tablespoon extra-virgin olive oil. Return dough to the bowl, and turn over to coat dough in oil. Cover the bowl with plastic wrap and a thick towel, and set aside to rise for 2 hours.

Preheat the oven to 420ºF. Dust a baking sheet with cornmeal.

Uncover the bowl, and gently pull dough together into a ball. Divide dough into 16 pieces, lightly dust with flour, and on the baking sheet about 2 inches apart. Bake for 20 minutes or until golden brown.

Transfer rolls to a plate, and brush with remaining 2 tablespoons extra-virgin olive oil.

Serve immediately or store in an airtight container.

Tasty Tip
If you're not going to be using the dough for rolls or any other item right away, you can store the dough in a plastic container or bag for up to 2 months in the freezer.

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Reviews

veronah.

can this dough be used to make pies like apple ,pumpkin,raisin,cherry etc. like a 9" pie shell to fill

23 November , 2015

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