This recipe for no-knead clover honey dough is from Judith Fertig's "Heartland: The Cookbook" (Andrews McMeel Publishing, 2011). It's kept in the refrigerator for up to three days until ready to be made into breads, coffee cakes or up to 32 rolls. Fertig says, early 20th-century farmwives had two yeast dough recipes -- one for bread and one for dinner rolls, cinnamon rolls, and coffee cakes. Fertig's recipe can be turned into all four. The slack dough is stirred, not kneaded. Try using a Danish dough whisk to mix quickly. Baked products will keep frozen for 3 months.

Larger photo of coffee cake made with this dough.

See Also

Polish Coffee Cake Recipe - Placek z Kruszonka

Easy Russian Rye Bread Recipe - Rzhanovi Khleb

Sauerkraut Rye Bread Recipe