I make it the night before, or you can use the basic sweet dough or bread dough.
This is the No Knead Refrigerator Dough.
- ¾ cup milk
- ½ cup sugar
- 2 tsp salt
- ½ cup margarine
- ½ cup warm water
- 2 pkgs yeast
- 1 egg
- 4 cups unsifted flour
- 2 eggs
- ¾ lb walnuts, ground
- ½ cup honey or brown sugar
- 2 Tbsp butter, melted
- 1 tsp cinnamon
- 1 tsp vanilla or ½ tsp vanilla and ½ tsp lemon extract
If too thick spread thin with milk.
Scald milk; stir in sugar, salt, margarine; cool to lukewarm. Measure warm water into large warm bowl, sprinkle in yeast; stir until dissolved; stir in cooled milk mixture, egg and half the flour; beat till smooth; stir in remaining flour to make a stiff batter. Cover tightly with waxed paper or foil; refrigerate at least 2 hours. This is easy to roll out thin.
Roll out dough and spread with filling and roll up like a jelly roll. Place on greased cookie sheet or cut in loaf size and put in bread pans; cover and let rise until double in bulk, about 1 hour.
Bake 350 degrees F 40 to 50 minutes or until it sounds hollow when rapped with knuckle.