These doughy dippers freeze great- and good thing because this recipe makes a whole lot!
- 4 ½ cups all purpose flour
- ¼ cup ground flax seed
- 2/3 cup chopped butter, plus extra for greasing
- ½ cup finely ground sugar
- 4 eggs
- 1 oz (25 g) yeast
- ¾ cup warm milk
*This recipe makes a lot of dough so I have found using a kitchen stand mixer is really helpful.
Combine warm milk and yeast and set aside, allowing it to dissolve. Strain flour and flax seed into mixer and turn on. Add chopped butter, sugar, 3 eggs, and fully dissolved yeast mixture. Continue to turn until dough is formed.
Knead dough for 20 minutes and cover with a cloth. Leave to rise in a warm place for one hour.
You can whip together any type of filling you have around. I like to make use of leftovers when possible as to prevent waste. That being said, I love garlic cheese with tomato sauce and pepperoni.
For cheese filling
1 large garlic clove
1/2 onion (optional)
1 tsp black pepper
1 tbsp dried rosemary
1 1/2 cups of your desired cheese
Add cheese filling to your food processor. once the ingredients are well diced (nearly pureed) add your desired cheese- I chose mozzarella but a cheddar would also work great.
Once you have made your filling set it aside. The batch I made ended up making 1 1/2 cups of each filling- which was enough to use in all the dough.
Once dough has sufficiently risen DO NOT knead or punch down. Cut slices and roll out into long thin strips as shown. Place 1 tbsp dollops on one side of the strip. Ensure that you allow enough space in between in order fold over and squeeze the edges together.
Place dippers on greased cookie sheet. Beat the remaining egg and use it to baste the top of the dippers.
Bake dippers in a preheated oven at 350 degrees for 20 minutes. When removed immediately place them on a cooling rack if you plan to freeze them, otherwise serve warm fresh out of the oven!
These are delectably dip-able! Dip in your favorite red sauce or pesto, seasoned to your liking.