Freezer cooking continues. I’m dead set on using as much out of the freezer as I can this week. The pantry is pretty much empty except for what I bought for this week’s meal, which wasn’t much. I just don’t want to schlep a lot of food over to the new place, being as we’re not going to be there that weekend to do much with it. We’re going camping, remember?
I’m using almost ALL of the meat. We will probably toss the ready made stuff in the freezer as it’s been in there a while. That leaves…ice cream, chicken stock, taquitos and some frozen veggies. OH and that darned stir fry beef. If I can convince him to pack the kitchen up Sunday, then I can use that beef Saturday night. Then again, I think Dad and R may take us out? Which reminds me…do we need to send a copy of the transcripts to the courthouse?
Do you see how my mind works? It just jumps. I’m sure you didn’t jump with me. Sometimes I have to explain to people HOW I got to that topic. It’s a varied, mix match of topics that congeal together to make the jell-o that is my brain.
So, in the freezer are three bags of dough. Two of which are pretzel dough and one is wheat whole dough. I thought I had taken pretzel dough out, but it wound up being the whole wheat. That’s what I get for not marking on the bag. I also didn’t mark the date on the bag. *shrugs* I had no idea when I took this out if it would work or not. I’ve never frozen dough and used it again. Oh, I’ve frozen dough, but I usually forget about it, figure it’s too old and just toss it.
I don’t have pictures of the actual dough making. Maybe next time. So it’s just this blog of dough…in a plastic bag… Actually, I don’t even have a pic of that. It’s just a blog of dough on my counter. *snort*
Preheat oven to 400.
Cut each piece of cheese into 6, bite-sized pieces. Cut the dough into smaller pieces with a pizza cutter or sharp knife. Press out the dough into a little round, add a piece of cheese, and then press the seem to seal. I rolled the dough on the counter to smooth it out.
I placed them on a baking sheet covered with a silicone baking mat.
Cover with towel and allow to rise in a warm place for 30 minutes. Remove towel and place the rolls in the oven for 20-25 minutes or until lightly browned and a toothpick inserted in the center comes out clean.
I wasn’t as vigilant with the seam sealing as I thought and some of the cheese escaped from some of the rolls. Actually, some of the cheese escaped from most of the rolls. However, they did taste yummy! They were nice and moist on the inside and not to crispy on the outside. I’m sure we will reheat some tonight for dinner.
- 1 cup bread flour
- 1 cup fat free milk, warm (100-110 F)
- 2 1/4 teaspoon dry yeast (1 package)
- 2 1/2 cup wheat flour
- 2 tablespoons vital wheat gluten
- 1/2 cup fat free buttermilk
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 2 large eggs
- 6 packages low fat string cheese, cut into bite sized pieces.
- 1 egg white, lightly beaten
- Combine milk and yeast in the bowl of a stand mixer with the paddle attachment and allow to sit for 5 to 10 minutes or until bubbly and frothy.
- Add bread flour 1 1/2 cups wheat flour, vital wheat gluten, buttermilk, sugar, salt, and eggs and stir until combined.
- Change to the dough hook and beat on medium for 5 to 7 minutes or until the dough pulls away from the sides of the bowl adding enough remaining wheat flour to keep the dough from sticking.
- Turn out onto a floured surface and knead by hand 7 to 10 times or until the dough is smooth and elastic.
- Form into a ball and place in a medium bowl coated with cooking spray. Put bowl in a warm place and allow to rise for 1 1/2 hours or until doubled in size.
- Preheat oven to 350.
- Spray a 9 x 12 baking pan coated with cooking spray.
- Divide dough out into 16 equal pieces.
- Flatten out each ball of dough and place 1 piece of cheese in the center. Wrap dough around cheese piece and pinch seams to seal.
- Please in greased baking pan. Cover with a towel and allow to rest 30 minutes.
- Remove towel and brush tops of rolls with egg white wash. Bake at 350 for 20 - 25 minutes or until golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and cool in pan for 5 minutes then serve.