No-Rise Basic Dough

This recipe was originally for Soft Pretzels, but I use it for quick and easy fried scones (Indian Fry Bread), or wrap it around hot dogs (Piggies-in-Blankets) and bake for my children's lunch.

• 1 envelope (1 Tablespoon) dry yeast
• 1 1/2 cup lukewarm water
• 1 1/2 teaspoon sugar
• 3/4 Tablespoon salt
• Approximately 4 cups flour (I use whole wheat)

Soften yeast in water. Add sugar and salt; stir to make certain all are dissolved. Slowly add in flour, kneading until a soft, smooth dough is formed. Do NOT let rise.

For Indian Fry Bread, flatten out a ball of dough by hand, forcing out the air pockets, and deep fry in hot oil. (If the air pockets are not flattened, they poof up like Mexican Sopapillas, which are yummy served with butter and honey or powdered sugar.)

For Piggies-in-Blankets, flatten a ball of dough, and wrap it around a hot dog. Bake on a greased cookie sheet at 400 degrees for 15 minutes, or until light brown. Covers 16 hot dogs.

For Soft Pretzels, cut dough into 16 pieces. Roll each into pencil-thin ropes. Twist into pretzel shape. Cover a cookie sheet with aluminum foil and lightly dust with flour. Put pretzels on the cookie sheet and brush each with beaten egg and sprinkle with coarse salt. (1 beaten egg for all pretzels)

Bake at 400 degrees for 15 minutes, or until light brown. Yields 16 pretzels.