On Monday night we hosted my mother-in-law overnight when she found herself stranded here by a storm. I happened to have some leftover hamburger meat, so I decided to make a family favorite ~ Stromboli. When I went to the recipe box to look for the dough recipe I usually use for it (the butter roll dough recipe that came with my bread machine that has since been abandoned for a Bosch mixer), I changed my mind and went with a recipe that I have simply labeled
Big Ole Batch of Dough
(do not try this with just any mixer…it REALLY IS a BIG OLE BATCH OF DOUGH!)
Big Ole Batch of Dough
In mixer:
6 c. hot water
1/3 c. oil
1/3 c. honey
2 Tbsp yeast
6 c. whole wheat flour
Mix & let sponge 10-15 mins.
Add:
1 1/2 Tbsp salt & enough unbleached flour to clean the sides (approx 7 cups)
Knead 5-6 minutes.
From here, the sky is limitless! You can roll out into pizzas, you can make calzones, you can do just rolls and loaves of bread. OR you can do ALL those things because this is a BIG OLE BATCH OF DOUGH! lol
Anyway, we chose to do 3 strombolis and about 3 doz cinnamon rolls!
For strombolis, you roll out some of the dough into a rectangular shape. For the stuffing, you simply add tomato sauce and some Italian seasoning to hamburger meat. Spoon the meat down the center of the rolled out dough,
sprinkle on some shredded cheese, and then cut slits all along the sides leaving the ends intact.
From there, you fold up the ends, and then criss-cross the side pieces. The picture below is prior to baking and with LOTS of help from the littles. If I can do it with 4 extra hands and not be bothered by the fact that it isn’t perfect, so can you!
Bake at 350 degrees for 20-30 minutes and ENJOY!
I don’t have pictures of the cinnamon rolls, but all I did there was roll the dough out in the same rectangle shape, melt butter and spread it over the entire rectangle, mix cinnamon and sugar and spread over the entire rectangle, roll up lengthwise, and cut using thread.
For those of you who don’t know the thread trick, this is a very handy way of cutting cinnamon rolls! Take a length of thread (any kind) and slide the center of the thread under the rolled up dough. Bring the ends of thread up and criss-cross over the top of the dough, switch hands and pull thread out and all the way through the dough. You end up with nice, uniform “cuts” this way.
I froze them on a pan and threw them in zippy bags for later. When you are ready to make them, you just put them on a pan and let raise overnight (remember to give yourself plenty of raising room). The next morning, bake at 350 degrees for about 20 mins. Glaze if you like.
YUMMY!
Mrs. and Mama K says
thanks! now i know what’s for dinner! have you ever added pecans and brown sugar in the cinnamon rolls or just raw sugar?
Graceful Threads says
Hey Lady,
Thx for leaving me the comment, it is the inspiration for my latest post….
Sandy says
I used the dough recipe today! I think I’ll be using it every month to stock up. Awesome way to make a boat load of dough.
Julie says
Hi! I saved your Me Time article from The Old Schoolhouse and just noticed you have this blog! I will be visiting it regularly!
I want to tell you… Me Time is something everyone always tells me I need. And your article is spot on— Me Time and all its splendor leaves me a)directionless b)empty c)tired and d)uninspired. Since reading it, I now use babysitters less, spend more time in the Word and truth be told, Francine Rivers novels on the side.
Thank you so such a wonderful perspective and for prompting a change of direction in my life!
Love the dough recipe… yum yum will have to try.
Blessings to you and yours…
Graceful Threads says
Umm looks yummy, especially the bread!
SunflowerMom says
That makes me want to go out and buy a mixer!
Lilyofthevalley - Tanya says
That does looks good. I’ll have to try it sometime…
Right now I need something cool for us to eat today, it is so hot and humid here right now.
I do like your new blog look. 🙂
Amy @ Raising Arrows says
Georgiann,
I kept the old code jic I decided not to keep this one, but the other was so dark and I just needed a change. If more people complain, I may go back…thanks for your vote (I’m glad someone commented! 🙂 )
Fruitful Harvest says
Amy that looks good!
I will have to try that recipe!
I have been reading your blog in google reader but came over today to comment on a few things….
so I just found out your blog has a new look….I do like it but liked the old one better. Not that it matters to much. I’m sure I will get used to it.
Blessings,
Georgiann
Amy @ Raising Arrows says
Julie,
Hi! I flagged your comment ages ago, but didn’t have time to write back until now. I just wanted to say that I am so glad you got so much out of the article! Also, I’m a fan of Francine Rivers as well. ;o)
~Amy
Michelle says
ok gotta try this. i’m still on here bc i cant get newborn to sleep.
Cindy says
What does “sponge 10-15 mins” mean??? I have never read that in a bread recipe before.
Thanks so much!!
Amy says
Sponging is when it gets frothy and bubbly. 🙂
Amber says
Thanks! Can this recipe be halved? What type/brand of flour do you use?
Amy says
Yes, you absolutely can cut this in half. I usually use an unbleached I find in the local store for the white wheat portion and either sprouted whole wheat from Azure Standard or Prairie Gold for the whole wheat since both are a hard white winter wheat variety and make a better bread, in my opinion.