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Hot Pocket Dough (Active Dry Yeast Version)

baked goods•american•vegan, contains gluten
50 minutes•4 servings•
JTG's Recipes

Ingredients

  • 2 cups all-purpose flour (240g)
  • 1 teaspoon active dry yeast
  • 1/2 teaspoon baking powder (2g)
  • 1 tablespoon sugar (13g)
  • 1/2 teaspoon salt
  • 3 tablespoons vegetable shortening – solid
  • 2/3 cup water – warm (105°F–110°F)
  • 1 tablespoon vegetable oil
Cookbook recipe

Instructions

  1. 1.

    In a small bowl, mix the warm water (105°F–110°F), sugar, and active dry yeast. Wait 5 to 10 minutes until frothy.

  2. 2.

    In a large bowl, whisk together the all-purpose flour, baking powder, and salt.

  3. 3.

    Rub the solid vegetable shortening into the flour mixture with your fingers until it resembles coarse crumbs.

  4. 4.

    Pour the frothy yeast water and the vegetable oil into the flour. Stir until a soft dough forms.

  5. 5.

    Turn the dough onto a lightly floured surface and knead for 2 to 3 minutes until smooth.

  6. 6.

    Cover the dough and let it rest for 20 to 25 minutes to relax the gluten.

  7. 7.

    Divide the dough into 4 pieces. Roll each piece into a 5x7-inch rectangle about 1/8-inch thick.

  8. 8.

    Add your desired fillings, fold and seal the edges with a fork. Bake at 400°F (200°C) for 15–18 minutes until golden brown.