STEP 1: LIQUID STARTER
1/2 tsp yeast
1/8 c warm milk (150 degrees or so)(slightly warmer than your hand)
1/8 c water (150 degrees or so)(slightly warmer than your hand)
1 tsp suger
Mix until sugar dissolves. Yeast might not bubble. That’s okay.
STEP 2: BREAD DOUGH BASE
1 c flour (I used bread flour, use whatever you have on hand)
1/2 c water (cold or warm, just not hot)
1 tsp salt
2 tbsp oil
Mix bread dough base.
Add LIQUID STARTER to bread dough base.
Mixture should be consistency of pancake batter.
If it’s not, add more milk or water.
Let rise in warm dark place, covered, 2 hours (or until mixture becomes bubbly).
STEP 3: BREAD DOUGH
Mix the bread dough base.
1 c flour
1/2 c milk
1/2 tsp butter (cold or melted, doesn’t matter)
1/2 tsp salt
Mix till dough becomes slightly elastic (stretchy).
STEP 4: BAKING
Divide dough into 8 parts. Coat your hands with oil. Roll the dough out.
(If you want to have hot pockets, take the stuffing (meat, veggies, or even chocolate sauce), roll out one of the 8 parts with a rolling pin into a small circle or square. Place stuffing in center. Close circle up until it is sealed. Fold square over and press edges with a fork to seal.)
If you don’t want to add stuffing, just roll out in the palms of your hands and make slightly larger than golf ball sized balls.
Place on cookie sheet.
Place in preheated oven. 375 degrees farenheit for 30-45 min (for very crusty rolls, golden brown).