7-Up Refrigerator Dough
actually works well
Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 ½ | cups |
all-purpose flour
|
|
| 2 | packages |
yeast, active dry
|
|
| ¼ | cup |
sugar
|
|
| 1 | teaspoon |
salt
|
|
| 1 | cup |
7-up
|
* |
| ½ | cup |
water
|
|
| ¼ | cup |
butter
or margarine |
|
| 1 | each |
eggs
|
|
| 3 | each |
egg yolks
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.3 | l |
all-purpose flour
|
|
| 2 | packages |
yeast, active dry
|
|
| 59 | ml |
sugar
|
|
| 5 | ml |
salt
|
|
| 237 | ml |
7-up
|
* |
| 118 | ml |
water
|
|
| 59 | ml |
butter
or margarine |
|
| 1 | each |
eggs
|
|
| 3 | each |
egg yolks
|
*
|
Directions
In a large mixer bowl, combine 2 cups of flour, yeast, sugar and salt; mix well.
In a saucepan (or microwave) heat 7-up, water, and butter until warm (120-130~); butter need not melt.
Add to flour mixture.
Add egg and yolks. Blend at low speed until moistened; beat 3 minutes at medium speed.
By hand, gradually stir in enough remaining flour to make a soft dough.
Knead on floured surgace until smooth and elastic, 3 to 5 minutes.
Place in a greased bowl, turning to grease top.
Cover with plastic wrap and foil.
Refrigerate 4 to 24 hours. While dough is chilling, punch down several times.
