How to Make Basic Sweet Yeast Dough

by Frank McMullen

Just the beginning


  • 3 1/4 - 3 3/4 cups All-purpose flour
  • 1/2 cup Sour cream, room temperature
  • 1/3 cup Unsalted butter, melted
  • 2 Eggs room temperature
  • 1/4 cup Warm Water
  • 1 TBSP Active dry yeast
  • 1 tsp Kosher salt
  • 1/3 cup + 1 tsp Sugar
  • Oil or non-stick spray for the bowl
  • Instructions

    Step 1

    This recipe will be used in many recipes over the next few months. It is the basis for rolls, coffee cakes, pastries and all sorts of good things! 😄

    Step 2

    Gather your ingredients. The sour cream and eggs should be at room temperature. The butter will be melted

    Step 3

    Run some hot water into the bowl of your mixer to warm it up a little - yeast likes it warm!

    Step 4

    Dissolve one teaspoon of sugar and the yeast in 1/4 cup of water and set aside until foamy.

    Step 5

    Add 1/3 cup of sugar..........

    Step 6

    The sour cream.........

    Step 7

    Melted butter........

    Step 8

    And stir them up a little with the paddle attachment of your mixer.

    Step 9

    Add the eggs, one at a time and stir until combined.

    Step 10

    Measure in the 1 teaspoon of vanilla........or so. ☺ I always think a little extra isn't too bad. Then stir everything to combine.

    Step 11

    Add two cups of the flour and the SALT to the mixture. It's easy to forget the salt! DON'T!

    Step 12

    Turn the mixer on at a slow speed to stir in the flour, then increase speed to medium - pretty fast- for TWO MINUTES to whip the dough.

    Step 13

    It should end up looking like this. This step is important to create the final texture of the dough and ultimately the final baked product!

    Step 14

    Add 1 and 1/4 cups of additional flour and switch to the dough hook attachment.

    Step 15

    Stir the dough at the second speed of your mixer, adding additional flour a tablespoon at a time until the dough begins to come away from the sides of the bowl.

    Step 16

    It's almost ready!

    Step 17

    Now it is! The sides of the bowl are clean and the dough is climbing up the hook!

    Step 18

    Sprinkle a little flour on your work surface.........

    Step 19

    And turn the dough out of the bowl.

    Step 20

    The dough should be soft and buttery - it should not stick to your hands at this point.

    Step 21

    Cover the dough and allow it to rest for...

    Step 22

    Five minutes.

    Step 23

    Meanwhile, spray a rising bucket or clean bowl with non-stick spray.

    Step 24

    Knead the dough.....

    Step 25

    For about six minutes..........if you used a KithenAid or other heavy duty mixer, it might take much less kneading to bring your dough to the smooth elastic stage you're looking for.

    Step 26

    The basic push, fold, turn kneading motion for all yeast doughs that tell you to "knead the dough"! if it sticks a little, use your bench scraper to lift it off the surface.

    Step 27

    Done kneading! It,didn't take 6 minutes only about 3, but it depends on the efficiency of your mixer.

    Step 28

    When you are done, place the dough in the sprayed container

    Step 29

    I like these rising buckets because they show the starting volume of the dough - it's easy to tell when it's about ready and the covers are not airtight, but keep the dough from drying out.

    Step 30

    Set the timer for an hour and a half, but keep checking the dough! It's not the clock that tells when it's ready, it's the dough!😄

    Step 31

    It didn't take the full time to double in volume - great yeast equals happy dough!😃

    Step 32

    Poke two fingers about an inch into the dough.......

    Step 33

    If the dimples stay, the dough is ready! Now on to the good stuff! Bake something good with it!

    Step 34

    Some of the good things we will make with this dough! Coming VERY soon - the best cinnamon rolls!😄