Ever-Young Dough

Name: Ever-Young Dough
Ingredients: 2 teaspoons dry yeast; 12 teaspoon salt; 1 cup milk (can be cold); 2 tablespoons sugar; 7 ounces soft margarine (stick not tub margarine); 3 12 cups flour

6 ingredients

1 steps

Ingredients

2 teaspoons dry yeast
12 teaspoon salt
1 cup milk (can be cold)
2 tablespoons sugar
7 ounces soft margarine (stick not tub margarine)
3 12 cups flour

Directions

1

["Knead the dough till it doesn't stick to the hands and the dish any more.", "Form a ball and put the dough in a closed container to the fridge for 4 hours or overnight.", "NB: The dough should not be too thick and heavy, better add more flour when you form the pies.", "Take the dough out to the table coated with a bit of flour and roll into a sheet about 1/3-inch thick.", "Cut circles from the dough using a cup or a small plate as your shape.", "Take prepared circle put a teaspoon of the filling in the middle and bring the sides of the dough together to make a closed pie.", "Repeat with all circles, rolling the rest of the dough into a new sheet.", "Place the pies on a greased cookie-pan, brush/coat \"wax\"" with some beaten egg (you can use a small brush for BBQ) - this step with make pies tanned.""