A non-sheeted, non-laminated freezer to oven dough is provided comprising
flour, water, a chemical leavening system with soda present in an amount
of about 0.4% to about 1.5% by weight (as compared to the amount of
flour) and an acid ingredient (SALP), and from about 3% to about 6% by
weight of yeast, where the frozen dough does not require proofing.
Preferably, the dough is shaped into the form of a square or a round
shape, or molded into dinner rolls, rolled breadsticks or breads and the
like. The dough may contain additional ingredients. The dough may be
mixed with fruits/nuts, or with savory ingredients, or topped with one or
more toppings, or smeared with a layer of a paste and rolled and cut into
a swirl. Also provided is a method of making frozen dough and methods of
making baked products which do not require proofing the dough.
