Description
This Easy Yeast Dough recipe provides a foolproof base for a variety of baked goods. With simple ingredients and clear steps for mixing, kneading, and proofing, you can create soft, pliable dough perfect for breads, rolls, and pastries. The recipe includes tips on using fat and egg yolks at optimal levels to ensure consistent results every time.
Ingredients
Scale
Dry Ingredients
- 4 cups flour
- 1 tablespoon active dried yeast
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 1/2 cup sugar
Wet Ingredients
- 1 1/4 cups lukewarm liquid (water, milk, or a mix)
- 3.5 oz fat (oil or butter; if butter, melted but not hot)
- 2 egg yolks
Instructions
- Combine Dry Ingredients: Add flour, yeast, sugar, and salt to the bowl of a stand mixer fitted with the dough hook attachment, or alternatively to a large bowl for hand kneading. If using softened butter, add it at this stage. Otherwise, oil, melted butter, egg yolks, and sugar should be whisked into the lukewarm liquid before adding.
- Mix and Knead the Dough: Start the stand mixer and slowly drizzle in the liquid mixture. Knead on medium speed for 5-8 minutes until the dough is soft, pliable, and stretchable without ripping. For hand kneading, gradually add the liquid while stirring, then knead on a clean surface for about 10 minutes until smooth.
- First Proof: Shape the kneaded dough into a ball and place in a clean, large bowl. Cover with a clean tea towel and let it sit at room temperature until doubled in size. This usually takes around 1 hour but can vary between 30 minutes to 2 hours depending on conditions like temperature and yeast freshness.
- Shape and Second Proof: Carefully punch down the risen dough, shape as desired for your recipe, then cover again with a clean tea towel to let it puff up a second time. This second rise is shorter, typically about 20 minutes.
- Proceed to Baking: After the second proof, follow your specific recipe’s baking instructions to complete your bread or baked good.
Notes
- Ensure the butter is melted but not hot to avoid killing the yeast.
- The amount of fat and egg yolks listed is the maximum recommended for reliable results in this dough formula.
- The proofing times can vary significantly based on environmental factors; patience is key.
- This dough is versatile and can be used for various breads, sweet rolls, or pastry bases.
- Use lukewarm liquid (around 100-110°F) to optimally activate the yeast.
