Rich Yeast Dough
Experience the pillowy perfection of homemade bread with this Rich Yeast Dough recipe, a versatile base for creating everything from soft dinner rolls to decadent pastries. Packed with rich ingredients like whole milk, eggs, and buttery goodness, this dough yields an irresistibly tender crumb and a golden, glossy finish. The recipe combines simple pantry staples with an easy-to-follow process, including a double rise for light, airy results and a kneading step that develops a smooth, elastic texture. Perfect for sweet or savory creations, this dough is a must-have for any baking enthusiast. Whether you're crafting a special holiday loaf or everyday treats, this rich yeast dough guarantees bakery-quality results from the comfort of your kitchen.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 250 milliliters whole milk
- 50 grams granulated sugar
- 80 grams unsalted butter
- 2 large eggs
- 7 grams instant yeast
- 1 teaspoon salt
Instructions
Warm the whole milk in a small saucepan or microwave until lukewarm (about 37-40°C or 98-104°F). Do not overheat.
In a large mixing bowl, combine the lukewarm milk, granulated sugar, and instant yeast. Stir gently and let it sit for 5 minutes until foamy.
Add the eggs, melted unsalted butter (cooled slightly), and salt to the yeast mixture. Stir well to combine.
Gradually add the all-purpose flour, 1 cup at a time, mixing with a wooden spoon or the dough hook attachment on a stand mixer. Continue until a soft, sticky dough forms.
Knead the dough for 8-10 minutes by hand on a floured surface or with a stand mixer on medium speed. The dough should be smooth and elastic but slightly tacky to the touch.
Lightly grease a large bowl with a neutral oil or cooking spray. Place the dough in the bowl and cover it with plastic wrap or a clean kitchen towel. Let it rise in a warm, draft-free location for 1-2 hours, or until doubled in size.
Once risen, punch down the dough to release excess air. Shape or divide it as needed for your desired recipe (e.g., rolls, braided bread, or pastries).
Shape the dough and transfer it to a prepared baking pan or parchment-lined baking sheet. Cover loosely and allow it to rise again for 30-45 minutes, or until puffed.
Preheat your oven to 190°C (375°F). Brush the dough lightly with an egg wash (1 egg beaten with 1 tablespoon of water) for a golden, shiny finish.
Bake for 20-25 minutes or until the bread is golden brown and the internal temperature reads 93°C (200°F) with a kitchen thermometer.
Remove from the oven and let cool on a wire rack before serving.
Nutrition Facts
Calories |
2916 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 48.7 g | 244% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 580 mg | 193% | |
| Sodium | 2621 mg | 114% | |
| Total Carbohydrate | 447.2 g | 163% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 63.8 g | ||
| Protein | 76.2 g | 152% | |
| Vitamin D | 4.9 mcg | 24% | |
| Calcium | 461 mg | 35% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 1157 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
