Raised Dough
Rich, fluffy nut rolls with a tender crumb and a hint of vanilla, perfect for breakfast or special occasions, appealing to those who enjoy homemade baked goods.
Ingredients
Instructions
- Cream the butter with the flour.
- Add sugar to egg yolks. Beat egg whites separately and fold into yolks.
- Add sour cream or beer to the egg mixture. Mix well.
- Add salt and vanilla to the mixture.
- Mix well.
- Add dissolved yeast to the mixture and incorporate into the flour.
- Knead the dough well.
- Let the dough rise overnight.
- Roll out the dough and shape into nut rolls.
- Let the shaped rolls rise again in pans.
- Bake in a 325°F oven until brown.
Tips & Substitutions
For best results, use unsalted butter for a balanced flavor. If you don't have cake yeast, you can substitute with 2 teaspoons of active dry yeast. Make sure your sour cream or beer is at room temperature for better mixing. Kneading the dough well is crucial for a light texture, so take your time. For a unique twist, consider adding spices like nutmeg or cinnamon to the dough.
Serving Suggestions
These nut rolls are delightful served warm, perhaps with a dusting of powdered sugar on top. They pair beautifully with a hot cup of coffee or tea for breakfast or as a snack. For a festive touch, serve them alongside a slice of Fruitcake Pudding or Donuts And Cinnamon Rolls for a delightful dessert spread.
Storage & Reheating
Store any leftover raised dough in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week. To reheat, place them in a preheated oven at 300°F for about 10-15 minutes to restore their freshness and softness.
Nutrition & Diet Analysis (per serving)
Each serving of Raised Dough contains roughly 1674 calories, with 30g protein, 339g carbohydrates, and 18g fat. It is an excellent source of vitamin C (203% of the Daily Value), dietary fiber (79% of the Daily Value), and calcium (62% of the Daily Value). Note that it is relatively high in sodium, at 2618mg per serving (114% 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 a different type of flour for this recipe?
Yes, you can substitute all-purpose flour for a lighter texture, but keep in mind that the dough's structure may change slightly. If you prefer whole wheat flour, consider using a mix of whole wheat and all-purpose to maintain the dough's integrity.
How can I tell when the dough has risen enough?
The dough is ready when it has doubled in size and feels puffy to the touch. You can perform the 'finger test' by gently pressing your finger into the dough; if the indentation remains, it's ready to be shaped.
What can I use instead of sour cream?
If you don't have sour cream on hand, plain yogurt or buttermilk are excellent substitutes. They will provide a similar tanginess and moisture to the dough, ensuring a successful bake.
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).