Having Fun With Dough
Soft, golden-brown folded dough treats perfect for breakfast or snacks, with a flaky texture and buttery flavor that appeals to all ages and complements various fillings.
Ingredients
Instructions
- Mix the dissolved yeast, warm milk, melted margarine, beaten eggs, sugar, and salt together.
- Add 2 cups of flour to the mixture and stir well.
- Let the mixture stand in a warm place for 20 minutes.
- Add the remaining flour gradually and knead until you have a soft dough.
- Let the dough rise until doubled in bulk, about 1 hour.
- Roll the dough out on a lightly floured board.
- Cut the dough into rounds.
- Dip each round in melted butter and fold over.
- Bake at 375°F (190°C) for 15 to 20 minutes until lightly browned.
Tips & Substitutions
For a richer flavor, consider substituting half of the milk with buttermilk. If you don't have a yeast cake, you can use 2 1/4 teaspoons of active dry yeast instead. Make sure the water is warm but not hot to keep the yeast active. Kneading is essential for developing gluten, which gives the dough its structure. For a fun twist, add spices like cinnamon or nutmeg to the dough.
Serving Suggestions
These delightful dough rounds are perfect as a snack or served alongside soups and salads. They pair beautifully with Flossie Cantrell'S Chocolate Pie for a sweet finish. You can also serve them with a dollop of jam or butter. For a savory option, consider pairing them with Black Night Sauce for dipping.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to a week. To reheat, place them in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through and slightly crisped. This will help maintain their texture.
Nutrition & Diet Analysis (per serving)
Each serving of Having Fun With Dough contains roughly 333 calories, with 7g protein, 48g carbohydrates, and 13g fat. It is a good source of protein (14% of the Daily Value), iron (11% of the Daily Value), and potassium (10% of the Daily Value). Note that it is relatively high in sodium, at 772mg per serving (34% 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 will be denser. It's best to use a mix of both for a lighter result. Additionally, you may need to adjust the liquid slightly as whole wheat flour absorbs more moisture.
What can I do if my dough doesn't rise?
If your dough doesn't rise, it could be due to inactive yeast. Make sure your yeast is fresh and that the water or milk is warm (not hot) when mixing. If it still doesn't rise, try placing the dough in a warmer location, or let it sit for a longer time.
Can I freeze the dough for later use?
Yes, you can freeze the dough after the first rise. Wrap it tightly in plastic wrap and place it in an airtight container. It can be frozen for up to 3 months. To use, thaw it in the refrigerator overnight and let it rise again before shaping and baking.
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).