🚀 Endless Possibilities: What Can You Make?
This is where the real fun begins. Here’s how to use your versatile dough:
Recipe Idea How To Baking Instructions
Personal Pizzas Roll out thin, top with sauce, cheese, and your favorite toppings. 425°F (220°C) for 12-15 mins until crust is golden.
Soft Pretzels Roll into ropes, shape into pretzels, boil in baking soda water (1/4 cup baking soda per 4 cups water) for 30 seconds per side, then bake. 450°F (230°C) for 10-12 mins. Brush with melted butter and sprinkle with salt.
Bagels Form into rings, boil in water for 1-2 minutes per side, then bake. 375°F (190°C) for 20-25 mins. Top with everything bagel seasoning.
Dinner Rolls Divide into small balls, place in a greased pan, and brush with butter. 375°F (190°C) for 18-20 mins until golden brown.
Savory Pinwheels Roll out into a rectangle, spread with pesto, cheese, and ham, then roll up, slice, and bake. 375°F (190°C) for 15-18 mins.
Sweet Cinnamon Rolls Roll out, brush with melted butter, and sprinkle with a cinnamon-sugar mix. Roll, slice, and bake. 350°F (175°C) for 20-25 mins. Top with a simple glaze.
Chef’s Notes: Pro-Tips for Success
No Self-Rising Flour? Make Your Own! For 1 cup of self-rising flour, whisk together:
1 cup (120g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
Don’t Overwork the Dough: Knead just until it comes together. Over-kneading can make the final product tough.
Flour is Your Friend: This dough can be slightly sticky. Keep your hands, rolling pin, and work surface lightly floured to make handling easier.
Let it Rest (Optional): Letting the dough rest for 10-15 minutes after kneading makes it even easier to roll out.
Frequently Asked Questions (FAQ)
Q: Can I use regular yogurt instead of Greek?
A: It’s not recommended. Regular yogurt is too thin and will make the dough wet and sticky, requiring much more flour and resulting in a denser final product.
Q: Why is my dough so sticky?
A: This usually means your yogurt was a bit wetter than usual. Simply add more self-rising flour, one tablespoon at a time, until the dough becomes manageable.
Q: Is this dough gluten-free?
A: Not with regular flour. However, you can experiment with gluten-free self-rising flour blends. The texture will be different but can still work well.
Q: How do I store the dough?
A: You can wrap it tightly in plastic wrap and store it in the refrigerator for up to 2 days. Let it come to room temperature before shaping and baking.
