Yeast dough with oil

I found myself yet again consulting Mrs Molokhovets in an attempt to work out how to make dough for pirozhki when you don't have any butter (due to having used almost all of it up on Peach & White Chocolate Failure -- I'm still eating the crunchy little greasy twice-cooked portions, although two of the remaining last three appear to have welded themselves together in the freezer and may have to be eaten as a single large lump). What had not dawned on me, of course, is that the butter-free Lenten recipes are also egg-free, so not really what I was hoping for in terms of proportions of oil to flour and egg!( Read more... )

Anyway, I gave up on Mrs Molokhovets, which I couldn't really read and which didn't seem likely to have anything along the lines that I was looking for, and resorted to the Internet instead and a query for "Russian+dough+yeast+oil+egg". Which gave me a recipe for Russian Stuffed Rolls with a dough that seemed to have the right sort of proportions ( Read more... )