Dough For Rolls(Nut Or Apricot)
A rich, buttery dough ideal for nut or apricot rolls, offering a delicate sweetness and tender texture that complements various fillings, perfect for special occasions or teatime treats.
Ingredients
Instructions
- Mix 1 1/2 cans of scalded milk and margarine; take off fire and add 1 1/2 cans cold water.
- Take cakes of dry yeast and put in 1 cup warm water until yeast comes to the top.
- Combine all ingredients and mix until dough comes off your hand.
- Let the dough stand overnight in the refrigerator and cover with a wet towel.
Tips & Substitutions
For a richer flavor, consider substituting half of the margarine with butter. If you're short on time, you can use warm milk instead of scalded milk. Ensure the yeast is fresh for the best rise; if it doesn’t foam in warm water, it's no longer viable. This dough is versatile and can be used for various fillings, making it perfect for custom rolls.
Serving Suggestions
These rolls are delightful served warm, spread with butter or jam. They pair beautifully with dishes like Vegetable Latkas or can be enjoyed on their own as a snack. Consider serving them alongside a hearty soup or salad for a complete meal. For a sweet twist, fill the rolls with apricot or nut fillings before baking.
Storage & Reheating
Store any leftover dough in an airtight container in the refrigerator for up to 3 days. You can freeze the dough for up to 3 months; just wrap it tightly in plastic wrap and then place it in a freezer bag. To reheat, thaw it overnight in the refrigerator and let it come to room temperature before baking.
Nutrition & Diet Analysis (per serving)
Each serving of Dough For Rolls(Nut Or Apricot) contains roughly 1642 calories, with 31g protein, 334g carbohydrates, and 26g fat. It is an excellent source of vitamin C (228% of the Daily Value), iron (90% of the Daily Value), and dietary fiber (87% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 2504mg per serving (109% 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 use whole wheat flour, but it may result in denser rolls. You might want to mix it with all-purpose flour to maintain a lighter texture. Start with a 50/50 blend and adjust based on your preference.
How do I know when the dough has risen enough?
The dough is ready when it has doubled in size, usually taking about 1 to 2 hours in a warm environment. You can gently poke it with your finger; if it springs back slowly, it's perfectly risen.
Can I make the dough in advance?
Absolutely! This dough can be made a day ahead and stored in the refrigerator. Just remember to let it warm to room temperature before shaping and baking to ensure optimal rise.
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).