All-Purpose Refrigerator Dough
A versatile, refrigerator-friendly dough that combines savory and slightly sweet flavors, perfect for quick breads, rolls, or pastries for any occasion.
Ingredients
Instructions
- Sift all-purpose flour, salt, sugar, baking soda, and baking powder together in a large mixing bowl.
- Add shortening and work the dough into the mixture using fingers or a pastry blender until it resembles coarse crumbs.
- Dissolve the yeast in 1/2 cup lukewarm water according to package instructions, then add it to the dry ingredients.
- Pour in the buttermilk and knead with hands until all ingredients are thoroughly combined.
Tips & Substitutions
For best results, ensure your buttermilk is at room temperature before mixing; this will help create a lighter texture. If you don't have buttermilk, you can substitute with a mix of milk and vinegar or lemon juice (1 cup milk with 1 tbsp vinegar). Adjust the baking powder if you prefer a less sweet dough. This versatile dough can be used for various recipes including rolls or pizza crust.
Serving Suggestions
This all-purpose refrigerator dough can be transformed into rolls, biscuits, or even a pizza base. Serve fresh rolls with butter alongside soups or salads for a hearty meal. It pairs beautifully with Swedish Meatball Stew, making it a perfect comforting dish. You can also use it to create sweet treats, such as cinnamon rolls or savory pastries.
Storage & Reheating
Store any leftover dough in an airtight container in the refrigerator for up to 1 week. To use, simply remove it from the fridge, let it come to room temperature, and then shape and bake as desired. For longer storage, you can freeze the dough wrapped tightly in plastic wrap and placed in a freezer bag for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of All-Purpose Refrigerator Dough contains roughly 397 calories, with 21g protein, 46g carbohydrates, and 14g fat. It is an excellent source of calcium (54% of the Daily Value), protein (43% of the Daily Value), and potassium (25% of the Daily Value), and a good source of vitamin A and iron. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. It’s best to start with half whole wheat and half all-purpose flour to maintain some lightness while still adding nutritional value.
What can I do if my dough is too sticky?
If your dough feels too sticky, try adding a little more flour, a tablespoon at a time, until it reaches the desired consistency. Be careful not to add too much, as this can affect the final texture.
How can I tell if my yeast is active?
To check if your yeast is active, dissolve it in warm water (about 110°F) with a pinch of sugar and wait for about 5-10 minutes. If it bubbles and froths, your yeast is good to use. If not, it may be expired.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).