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Chef Gina Makes A Two-for-One Dough Recipe

There is nothing I love more than efficiency. Chalk it up to my years in kitchens and operations but doing less work for greater outcomes truly makes my heart happy. I find that most of the time when people tell me they hate cooking, it’s not that they don’t enjoy it, it’s that it takes them too long or they feel intimated. My main goal when giving cooking lessons is to share tips and tricks to reduce prep time, helping my students feel more in control. 

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This recipe came out of that same mindset – what can people make that produces a great meal – or two – and also makes you feel like you know some cool secret that professional chefs use. With that, I call this double-dip dough because you get two recipes for the price of one. Make the dough base then decide to take it in either a savory direction and make pizza, or a sweet direction and for cinnamon rolls. I often make a double batch of dough and make one of each. Dinner and breakfast are covered the next day, and those enjoying it have no idea it’s coming from the same recipe. Once you have the dough made, you can make calzones, dinner rolls, almost anything you can think of. Enjoy!

Double-Dip Dough

Total Time Dough: 75 min

Pizza + 20 Min

Cinnamon rolls + 20 min

Serves: 8-12 pieces

Ingredients

DOUGH BASE

  • 1 1/3 CUPS WARM WATER (BETWEEN 105 – 110 DEGREES)
  • 1 TBS SUGAR
  • 2 1/4 TSP INSTANT YEAST (THIS IS USUALLY THE AMOUNT IN INDIVIDUALLY SIZED PACKETS) 
  • 3 1/2 CUPS ALL-PURPOSE FLOUR (PLUS MORE FOR HANDS AND SURFACE) 
  • 1 TSP SALT

CINNAMON ROLL, FILLING

  • ½ CUP SALTED BUTTER, SOFTENED
  • 1 CUP BROWN SUGAR
  • 2 TBS GROUND CINNAMON
  • ½ CUP HEAVY CREAM, ROOM TEMPERATURE (OPTIONAL, FOR POURING OVER RISEN ROLLS)

CINNAMON ROLL, FROSTING

  • 8 OZ CREAM CHEESE, SOFTENED
  • 1/3 CUP SALTED BUTTER, SOFTENED
  • 2 CUPS POWDERED SUGAR
  • ½ TBS VANILLA EXTRACT

PIZZA

  • SAUCE, CHEESE, AND TOPPINGS AS DESIRED

Directions – dough:

If making Cinnamon Rolls:

If making Pizza:

Pro Tips

  • Water warmer than 110 degrees may “burn” and “kill” the yeast. If the water is to cool, it will not activate it.
  • If you don’t have a stand mixer, you can use a wooden spoon and your hands, it just takes more kneading time (and a bit more flour on your hands and surface).
  • I place my dough bowl to rest in the microwave. I don’t turn it on, I just use it almost as a bread box since I know it’s safe and warm in there 
  • There are several options for the pan you use for the cinnamon rolls. It can be glass or metal, rectangle or circle, the key is just to have them slightly touching – leaving enough room for them to slightly rise “into each other” so when they are baked and topped with frosting, they are all touching and getting every last drop of flavor, not to be wasted by dripping into the pan. If using a glass pan, it may take a few extra minutes to bake.  
  • The heavy cream for the cinnamon rolls, simply makes the “gooey-er”, it’s not absolutely vital but I find this method makes them most “restaurant-worthy.”
  • If making pizza, it is ideal to have both a pizza stone and a pizza peel but its fine if you don’t have either – just might be a little trickier to transfer dough from the work area to the cooking surface and back off once cooked, use extra flour and a bit of cornmeal if you can to help keep the dough from sticking.

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