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All-Purpose Dough Recipes for Bread, Pizza, and Pastry

This flexible, enriched dough will quickly become a go-to in your bread repertoire. Enriched with milk, butter, an egg, and a touch of sugar, this Do-It-All Dough makes a tender base for Lemon-Poppy Seed Doughnuts, French Onion Bread Rolls, and many other sweet or savory treats.

Let’s bake together — watch the Do-It-All Dough demonstration video to see how easily this versatile dough comes together.

Do-It-All Dough

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Makes enough for 8 doughnuts or 12 rolls

Ingredients

  • 3/4 cup (180 grams) whole milk
  • 1/2 cup (120 grams) water
  • 1/3 cup (75 grams) unsalted butter, cubed
  • 4 to 4¼ cups (500 to 531 grams) all-purpose flour, divided, plus more for dusting
  • 2 tablespoons (24 grams) granulated sugar
  • 1 tablespoon (9 grams) kosher salt
  • 1 (0.25-ounce) package (7 grams) Red Star® Active Dry Yeast
  • 2 large eggs (100 grams), room temperature

Instructions

  • In a medium saucepan, heat the milk and 1/2 cup (120 grams) water over medium heat until scalding. An instant-read thermometer should register about 180°F (82°C). Remove from the heat, add the cubed butter, and stir occasionally until the butter melts and the mixture cools to 120°F–130°F (49°C–54°C).
  • In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (250 grams) of the flour, the sugar, salt, and yeast. Beat on low speed until blended. Add the warm milk-and-butter mixture and beat until combined, then add the eggs and mix until incorporated. With the mixer running on low, gradually add an additional 2 cups (250 grams) of flour, mixing just until a shaggy dough forms. Stop occasionally to scrape the bowl.
  • Switch to the dough hook. Beat on low speed until the dough becomes soft and slightly sticky, about 24 minutes, pausing to scrape the bottom and sides of the bowl and the hook. If the dough feels overly sticky, add up to the remaining 1/4 cup (31 grams) of flour, a tablespoon (8 grams) at a time. Turn the dough out onto a lightly floured surface, knead 5–6 times, and shape into a smooth round.
  • Lightly oil a large bowl. Place the dough inside and turn it to coat the surface with oil. Cover and let rise in a warm, draft-free spot (around 75°F/24°C) until doubled in size, about 1 hour. Once risen, proceed with your chosen recipe (for doughnuts, rolls, or other preparations).

Notes

Note: The long mixing time is normal — the stand mixer works at low speed to develop the dough’s structure and elasticity without overworking it.

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