When I made my bierocks the other day, I only used half the dough. Baking Bierocks I had so much dough left over, I used it in a number of different ways after that. I just kept is well covered and in the refrigerator until I was ready to use it again.
The dough started off as these.
The next time I used the dough I made some clover leaf rolls to serve with dinner.
There was still a ton on dough leftover, so the next reincarnation of the dough turned into Southwestern chicken empanadas. (More on this later.)
I still had a lot of dough leftover, even after this. It just wasn’t going anywhere. After the 4th attempt, all the dough has finally been used. The last life for this batch of dough was a garlic-herb bread roll. I told you this dough was versatile and I wasn’t kidding. 🙂
To make this garlic-herb loaf I rolled out the dough to about 1/4 inch thick on a lightly floured surface. Then I melted some butter and mixed in about 2 TBSP of garlic and dried herbs that I brushed over the dough.
Once the dough was rolled, I added a little twist to it and placed it in a loaf pan, brushed some more garlic butter on top and baked it at 350* F or 180* C for about 1 hour or until the top was golden and crusty.
For the moment, I am doughless, but I love to bake, and I love breads, so I doubt this is going to be a long-term issue. I see another dough batch in my near future. 🙂
Stay safe and stay well Everyone. ‘Til next time.