No-Rise Yeast Dough

Got this recipe from some friends and they loved it! One used it to make bread in loaf pans and turned out great! Another made hamburger buns and pizza crust out it. Experiment with it and see what you can do with it!

No-Rise Yeast Dough

Mix and let sit for 15 minutes:
1 tbsp yeast
1/2 c. warm water
1 tbsp sugar

Add:
1/2 c. oil
2 c. sour milk* or buttermilk
1/2 c. sugar (or less)
1/2 tsp soda
5 tsp baking powder
1 tsp salt
5 to 6 cups flour

* To make sour milk, add 1 tbsp white vinegar for each cup milk, let stand 10 minutes until it clabbers.

Add flour until you've got a shaggy, kneadable mass, turn it out onto a floured board and start kneading. Add flour as needed until the dough is springy and not-quite-sticky. For a big batch of dough some days this will be five cups, some days it will be six and a half.

Use immediately (bake at 375) or store in an air-tight container in the fridge. This dough does NOT require a rise time; strictly form-and-bake. Pinch off pieces, fry and glaze (see glazing recipe below) or make into cinnamon rolls. (You can add 1/2 tsp each of pumpkin pie spice, almond and butter flavoring for a lovely flavor.)

For savory dough purposes, decrease second addition of sugar to 1/2 tbsp and add 1 tsp salt. Good for rolls and pizza dough, you can make it into breadsticks, hot pockets and a cheesy bread.
As soon as the dough is mixed, you can put them in freezer-weight ziploc bags (sandwich size). When you take them out to thaw, place the frozen lump of dough into a bowl and cover it with plastic wrap so it doesn't dry out. Six months is the longest some had them in the freezer; and they were absolutely fine. Don't try to thaw the dough in the ziploc bag because it will "grow" out of the busted bag pretty quickly. If you’re making herb rolls, etc., add the fresh herbs after thawing the dough, not before freezing.
The more you work with this dough, the more perfect it seems. For you bakers out there, this is a very elastic dough. It doesn't roll well no matter how much you let it rest; work it like a pizza dough, spin it, pull it, stretch it but don't bother trying to roll it.

Glaze Icing
1/2 c. powdered sugar
1 tbsp cornstarch
1/2 tsp vanilla
1 tbsp boiling water.

Whisk and glaze. Doesn't make much icing, might need to triple it. Glazing is easiest done by removing donut holes from hot fat with slotted spoon and dropping them directly into the glaze. Spoon to coat and remove to platter to cool.

Thanks for all the recipes, LittleDeb! I have never heard of no-rise bread dough,
but I will be sure to try it, as I usually don't think ahead enough to allow
time to make and rise it. This way I don't have to plan ahead so much!

The Almost Hamberger Helper looks good, too. I like to invent new ways
of making things, so I will probably use it to make some new experimental
suppers, following your guides.