Do-It-All Dough
Makes 10 to 12 rolls or 1(16-inch) wreath
Ingredients
- ¾ cup (180 grams) whole milk
- ½ cup (120 grams) water
- ⅓ cup (75 grams) unsalted butter, cubed
- 4 to 4¼ cups (500 to 531 grams) all-purpose flour, divided
- 2 tablespoons (24 grams) granulated sugar
- 1 tablespoon (9 grams) kosher salt
- 1 (0.25-ounce) package (7 grams) active dry yeast*
- 1 large egg, (50 grams), room temperature
Instructions
- In a medium saucepan, heat milk and ½ cup (120 grams) water over medium heat to scalding. (An instant-read thermometer should register 180°F/82°C.) Remove from heat, and add butter; stir occasionally until butter is melted and an instant read thermometer registers 120°F (49°C) to 130°F (54°C).
- In the bowl of a stand mixer fitted with the paddle attachment, combine 2 cups (250 grams) flour, sugar, salt, and yeast. Add warm milk mixture, and beat at low speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.
- Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, about 24 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a clean surface; knead 5 to 6 times, and shape into a smooth round.
- Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
Notes
Note: This may seem like a long time to mix, but your stand mixer can handle the workload since it’s on a low speed.
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