The other day I was having a really busy day. I mean REALLY busy. So busy that I had to get some bread at the store, so we could have a quick lunch. But when I went to check the ingredients, there was about fifty. Only two of which I recognized, which were flour (bleached and enriched) and salt. There was no yeast, sugar or honey, oil, or even any water!!! Just row upon row of unsafe, and unnecessary additives.
Even the bread advertised as “healthy” and “natural” had terrifying ingredients. After only eating homemade bread for about two years I could smell the chemicals in the bread. My little brother asked me if the “bread” had gone bad! Needless to say I went home to make some pasta with this amazing pesto.
Two days ago I knew I was going to have a busy day yesterday so I whipped up some refrigerator dough whenever I had twenty minutes to spare.Then I was able to have cinnamon buns in the morning and some amazing bread in the afternoon with minimal time and effort.
The buns were glorious, and the bread was so fluffy and perfect I wondered why I don’t use this recipe more often.
Refrigerator dough is very versatile. You can use it for biscuits, rolls, butter-horns, cinnamon buns, bread, and even pizza!
Here’s the recipe: