No-Rise Pastry Dough
Okay… I’m starting to like baking more and more. Not a pro at it by any means, but I definitely have fun with it.
This pastry dough, I experimented with last weekend. It requires zero rising time. I like that as its quick and so good!
I made Poppy Seed Pastries, as well as Strawberry Mascarpone Rolls. Both turned out delicious and were eaten for breakfast with coffee or as a sweet treat after dinner or before bed… oops!
I love poppy-seed rolls. If you ask any Eastern European about these delicious treats, they will know exactly what you are talking about. These rolls were a staple at every holiday when I was a child, back in Romania.
I know, I did not make rolls here, but I did satisfy my craving with these quick Poppy Seed Pastries.
The Strawberry Mascarpone Rolls came together simply because I needed to use up the cheese that’s been in my fridge for a few weeks. I added a half cup of sugar and a half cup of vanilla yogurt to the Mascarpone. Mixed it all up until nice and smooth. I spread the mixture on one portion of the rolled out dough and topped it with the strawberries. Then, I rolled it up and cut it into rounds. Baked and voila!
This recipe however, yielded an abundance of tasty dough. If you are looking for a quick 8-10 rolls, cut this recipe in three. I kid you not. I made all of the above pastries, and still ended up freezing a good portion of the dough. I’ll let you know how it works out when I decide to use it up.
I CHALLENGE YOU to make this dough and get creative with the filling and the way you use it. The dough itself, is a dream to work with; so elastic and so so so soft.
Make it sweet. Make it salty. Make it savory. But most importantly, make it fun and seasonal. I have a feeling I will be playing with this dough all fall and winter… I see apples, pumpkins, sweet and savory cheese mixes all wrapped up in this delicious pastry dough. I can already imagine the smell in my kitchen. Pure joy!
Thanks for reading, friends! Now get to baking! XOXO
No-Rise Pastry Dough
- 2 1/2 Cups Milk
- 1 Tablespoon Dry Yeast
- 3/4 Cups Sugar
- 1/2 Teaspoon Salt
- 1/4 Cup Butter melted
- 1/3 Cup Vegetable Oil
- 7 Cups Flour (More if needed)
- 1 Egg for egg-wash
- In the bowl of a stand mixer, measure out the yeast and the sugar.
- Warm the milk up slightly (approximately 45 seconds in the microwave) and pour over the yeast and sugar. Let the ingredients dissolve for 5-10 minutes.
- Add the salt, melted butter and vegetable oil. Incorporate well.
- Attach a dough hook to your mixer and slowly add the flour. Incorporate each portion of flour well, before adding the next.
- To finish, knead the dough for about 13-15 minutes. If the dough is sticky, add additional flour until an elastic consistency is reached.
- Dust a pastry board or counter with flour. Remove the dough from the bowl and portion out into four equal rounds.
- Using a rolling-pin, roll out a portion of the dough until semi thin and into a rectangular shape.
- Cut the dough into equal squares and fill the center with the ingredients of your choice. I used poppy-seed filling (Mix of butter, sugar and poppy seeds). Bring together all of the corners of the square and pinch at the top. Brush the pastry with egg-wash before baking.
- If you are making the fruit and cheese rolls, then obviously you wont need to cut the dough. Evenly spread the filling on the rolled out dough and roll up tightly. Cut into desired rounds and bake in a round, square or rectangular pan.
- Bake at 325 degrees for 25-30 minutes or until golden brown (depending on your oven).
Recipe written and tested by Hannah Hiller of Detroitisforfoodies.com