By ClareVH on March 03, 2004
"From a Better Homes & Gardens publication "Holiday Cooking 1988". This dough has three things going for it: 1. It tastes good. 2. You can freeze it for up to three months. 3. NO KNEADING! I have made dinner rolls, cinnamon rolls, appetizers and even pizza crust with this dough. Very versatile! If using unsalted butter, I suggest adding an additional teaspoon of salt. "Cooking time" is rising time for dough."
Serving Size: 1 (47 g)
Servings Per Recipe: 36
"This was an OK recipe. For a rich yeast dough I thought it would have a better flavor. The flavor was somewhat bland. I used this for making rolls, however I think it might be better as a pizza dough recipe."
"I made this dough over the weekend, placing 1/3 of it in the fridge and the other 2/3 in the freezer. I made dinner rolls with the dough last night, and they were very good; light, fluffy, just a hint of sweetness. I made the dough as instructed, but found that I did need to add another cup of flour, as the dough was still too sticky to handle. (used baking instructions from another dinner roll recipe). All in all, very good, easy to make, makes enough for "later". I will be making this dough again."