Here, I will leave a master dough recipe that is easy to make and very versatile.
It yields a soft and tender crust which is perfect for sweet and savory baking applications. This blog will explain how I created an array of baked products from the same dough.
“The lightest, fluffiest dough recipe you will ever come across!”
Ingredients:
(for 1 application)
7g dried yeast
90g room temperature water
40g cold whole milk
1 large egg
20g fine, white sugar
360g bread flour
10g kosher salt
75g cubed, cold, salted butter
Method:
First, add the water to a stand mixer. Using your hands, dissolve the fresh baker’s yeast into the water. Next, add all of the ingredients in order except the butter. Set the butter aside!
Start the mixer on low for one minute using the dough hook attachment. Once the dough clumps together into a solid mass, adjust the mixer’s speed to high. While mixing, add one small cube of butter at a time. The dough will slowly take the butter and emulsify. Leave the mixer on high for around 7-10 minutes until the dough becomes smooth and elastic.
Add the dough into a large oiled container and cover. Rise at room temperature (68-72°F) for around 1½ - 2 hours until it is about doubled in size.
This dough is now ready to be transformed into any treat you can imagine! Try these…
Break Apart Dinner Rolls
After the dough has risen and doubled in size, divide it into 13 even pieces each weighing 50 grams or into 12 pieces each weighing 54 grams.
Thirteen pieces can fit evenly into a round baking tin, whereas 12 pieces can fit into a rectangular shaped baking tin.
Form each piece into round dough balls and place into an oiled baking tin. Cover with plastic wrap or a dish towel and rise at room temperature for about 1½ to 2 hours or until the dough doubles in size.
Brush each roll with whole milk to achieve a golden brown crust. Bake in the oven at 375°F for 30 minutes. Before closing the oven, toss a few ice cubes inside for extra steam.
After baking, immediately brush the rolls with melted butter and cover completely with plastic wrap. This will moisten the crust and the rolls will become rediculously soft. These dinner rolls are easy to reheat in the microwave for around 30 seconds.
Cinnamon Rolls
After the dough has risen and doubled in size, dust some flour onto the countertop as well as atop of the dough. Use a rolling pin to roll the dough into a large rectangle until it has a width of around one centimeter.
To make the filling, simply add the ingredients into a small bowl and use a fork to mix thoroughly. It should become a paste. Spread all of the filling onto the rectangular shaped dough using the back of a spoon or a spatula. Be sure to distribute evenly towards the edges and corners.
Filling Ingredients:
200g softened, salted butter
200g light or dark brown sugar
16g ground cinnamon
2g salt
Starting from the less wide part, start to roll the dough using your hand while keeping the filling inside. When you reach the end, keep the seam side down. Using a serrated knife, mark the middle of the roll by pressing lightly. Now, mark the rest before cutting completely to have a total of six rolls.
Cut precisely and add the individual rolls to an oiled sheet pan or cup cake tray. Flatten them by pressing slightly. Cover the tray with plastic wrap or dish towel and allow to rise at room temperature for 1½ - 2 hours or until doubled in size.
Bake in the oven at 375°F for 20-25 minutes. Serve and enjoy while they are warm.
Trust me, they do not need any icing on top!
Hamburger Buns
After the dough has risen and doubled in size, turn onto the counter top. Divide the dough into six even dough balls each weighing around 108 grams each. Shape each into a tightly sealed ball. Now add to an oiled sheet tray and cover with plastic wrap or a kitchen towel. Leave to rise for 1½ - 2 hours or until they double in size.
Brush the top of the dough balls with whole milk. Sprinkle sesame seeds on top if desired. Bake in an oven at 375°F for 25-30 minutes. Toss a few ice cubes into the oven before baking to provide extra steam. After baking, immediately cover the buns with plastic wrap or secure in a container to keep the crust soft and the inside spongy. Slice in half and toast before serving.
Sandwich Bread Loaf
After the dough has risen and doubled in size, dust the top of the dough with flour. Turn the dough onto the counter top and extend into rectangle shape. Do not flour the other side of the dough.
Starting from one end of the dough, start to roll the dough towards you making sure it is tight. Keep rolling until you reach the end. You may seal the end by pinching or simply place the dough seam side down into an oiled loaf tin. Cover with plastic wrap or a dish towel and let rise at room temperature for about 1½ to 2 hours or until it doubles in size.
Brush the top of the dough with whole milk to achieve a golden brown crust. Bake in the oven at 375°F for a total of 30 minutes. Before closing the oven, toss a few ice cubes inside for extra steam.