I know there is a meme for Frugal Friday out there somewhere, but I think it is inactive for the time being. And because we have set a goal to get out of debt (again) this year, I think having a Frugal Friday post will hold me accountable for doing “my part”.
So today’s Frugal Friday post is another great recipe I have found… This one for Whole Wheat (aka healthy) Refrigerator Dough. The one thing that has prevented me from doing breads & things at home is the time it takes to get out ALL the ingredients, mix them together & then make whatever it is you’re making… With refrigerator dough, I can make it when I have the time (nap time), put in the fridge & use it when I need it. The recipe says it keeps for 4 days in the fridge.
I did change a few things with this recipe. I used olive oil instead of vegetable oil. And I actually used 3 C all-purpose flour with 3 C whole wheat flour. Next time, I plan to add a 1/2 cup of whole wheat in place of 1/2 cup all-purpose to see just how far it can go in the whole wheat direction. Obviously, the more whole wheat, the healthier the bread.
I used half the dough on Wednesday to make a loaf of bread. And it did not last long. YUM!
I used the other half this morning to make cinnamon rolls for breakfast… Here they are before I baked them… I rolled the dough out into about a 9×12 rectangle, spread melted butter leaving about a 1/2 inch edge, & then sprinkled it with a cinnamon & sugar mixture. I rolled the dough tightly & cut into about 1 inch rolls. Let rise for about an hour & baked at 375 for about 20 minutes…
And here they are fresh out of the oven. I topped them with a powdered sugar glaze (the pic is BEFORE I glazed them), and they disappeared. There were a few left at lunch time & the kids finished them off. I was most impressed by the fact that they were still tender and fluffy 4 hours later. 
Considering a loaf of whole wheat bread costs over $3/loaf & one batch of this dough costs less than $1, I think this is a frugal recipe worth repeating!! I plan to make two batches of dough over the weekend. One batch will make 2 loaves of bread (& I won’t buy it at the store); the second batch of dough will make dinner rolls one night & calzones another.