I made the recipe without many changes, but when I make them next time I would like to try another dough recipe as 1/2 cup vegetable oil seems like a lot to me. But the dough baked nice and an even better trait of the dough was when they were reheated in the microwave straight from the freezer they seem to keep moisture and not become dried out. Sometimes bread can dry out coming straight from the freezer to microwave. These were a hit and nice to just warm up in the morning - especially when on the go.
1 1/2 tblsp yeast
1/2 c warm water (110 degrees)
3/4 c evaporated milk (110 degrees)
1/2 c vegetable oil
1/4 c sugar
1 tsp salt
3 1/2 c flour
1 lb bulk breakfast sausage
1/4 cup onion, chopped
1 1/2 cups frozen hashbrown potatoes, thawed
1/4 cup bell peppers, chopped
1/4 cup mushrooms
7 large eggs
3 tblsp milk
1/4 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
pinch of cayenne pepper
1 1/2 cups cheddar cheese, shredded
In a bowl, dissolve yeast in the water. Add milk, oil, sugar, egg, salt, and 2 cups flour; beat until smooth. Add enough flour until it makes a soft dough but do not knead. Cover and let rise in a warm place until doubled, about 1 hour. (OR add ingredients in order manufacturer recommends to bread machine and select dough setting. Take out, put in bowl, cover and let rise in a warm place until doubled, about an hour.)
Cook the sausage and onion over medium heat until almost browned. Add bell pepper and mushrooms. Cook until sausage is browned and veggies are tender. Drain. Add the hashbrowns, eggs, milk, and spices. Cook and stir until set. Sprinkle with cheese and keep warm.
Assembling the pockets:
Preheat oven to 350°.
Punch down the dough and cut into 16 equal pieces. Roll each piece into 7 in circle on a floured surface. Top with 1/3 c filling, fold, and pinch shut. Bake for 15-20 minutes.
Allow to cool on the baking sheet. Once cooled, place in the freezer until frozen. Store in a ziploc bag in the freezer for 3-6 months. To reheat, place on a paper towel and microwave for 1 1/2-2 minutes.
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