This dough is great! However, make sure you peek into your bread machine after all ingredients have been thoroughly mixed (for my 20-year-old machine, that's about 10 minutes after hitting start). If the dough looks runny, add more flour. I usually have to add 1/3 cup of flour. Dough should be thick, forming a loose ball when the machine is spinning it.
I also did not follow the recipe past the dough cycle; I put in 1 or 2 Little Smokie sausages with as much shredded cheese as I can fit, lift the edges of the dough up and around filling, crimp, and then LIGHTLY roll the stuffed dough into a ball in my (floured) hands.
Another suggestion: it is totally ok to use a rolling pin with this dough to help you separate it more evenly- no need to roll the dough into balls before filling them; they rise just as well if they're already flattened out.
Finally, I add at least 1 extra rise, right after filling. For all of the rises, I lay the dough on a lined or greased cookie sheet and set in my oven (turned off) and put a pan of boiling water below the racks-- the steam makes them nearly triple in size over 15 minutes! If you live in a dry area, you can also lightly spritz the dough with pam to prevent tops from crusting over, and/or spray a sheet of plastic/foil with pam and lay over dough. Keep the dough covered this way at all possible times when not in the oven!
I've also made fruit and cream cheese kolaches, as well as pepperoni-mozzarella balls, with this dough- delicious!!
Was this review helpful?
1 user found this review helpful
This dough is great! However, make sure you peek into your bread machine after all ingredients...