This Basic Homemade Yeast Dough is the perfect foundation for dozens of bread variations—from classic dinner rolls to pizza crusts, soft pretzels, and more. With just a handful of pantry staples—warm water, sugar, salt, yeast, flour, and oil—you can whip up a pliable, airy dough in under an hour. The gentle rise yields a tender crumb and subtle flavor, making it an ideal canvas for both sweet and savory creations.
Preparation Time, Rising Time, Total Time
Preparation Time: 10 minutes
First Rise: 45–60 minutes
Total Time: 1 hour 15 minutes (plus baking time for your chosen application)
Yield
Makes enough dough for one 9-inch pizza crust, 12 dinner rolls, or 8 soft pretzels.
Cuisine
Universal home-bakery dough
Ingredients
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½ cup (120 ml) warm water (about 38 °C / 100 °F)
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1 Tbsp (7 g) granulated sugar
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1 tsp (4 g) fine salt
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1 tsp (5 g) active dry yeast
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2 cups (300 g) all-purpose flour, plus extra for dusting
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1 Tbsp (15 ml) neutral vegetable oil (plus extra to coat the bowl)
Step-by-Step Cooking Directions
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Activate the Yeast
In a small bowl, whisk the warm water, sugar, and yeast. Let stand 5–7 minutes until foamy on top—this indicates the yeast is active. -
Combine Dry Ingredients
In a large mixing bowl, whisk together the flour and salt. -
Form the Dough
Make a well in the center of the flour. Pour in the yeast mixture and 1 Tbsp oil. Using a wooden spoon or your hand, stir until the dough begins to come together. -
Knead
Turn the sticky dough onto a lightly floured surface. Knead for 6–8 minutes—adding small sprinklings of flour as needed—until the dough is smooth, elastic, and no longer sticks to your hands. -
First Rise
Lightly oil the inside of the mixing bowl. Place the dough inside, turning once to coat. Cover with plastic wrap or a damp kitchen towel. Let rise in a warm, draft-free spot until doubled in size, about 45–60 minutes. -
Punch Down & Shape
Gently deflate the dough (“punch down”), then transfer to a lightly floured surface. Shape as desired—roll into balls for rolls, flatten into a disk for pizza, or divide into ropes for pretzels. -
Second Proof (if needed)
For rolls or pretzels, arrange shaped dough on a baking sheet, cover lightly, and let rise 20 minutes until puffy. -
Bake or Fry
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Dinner Rolls: Bake at 190 °C (375 °F) for 15–18 minutes until golden.
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Pizza Crust: Prebake at 220 °C (425 °F) for 8 minutes before topping, then bake an additional 10–12 minutes.
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Soft Pretzels: Dip in baking soda bath and bake at 200 °C (400 °F) for 12–15 minutes.
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Serve Warm
Enjoy immediately, or cool slightly on a rack before slicing.
Nutritional Information (per 1/8th of dough)
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Calories: 150 kcal
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Carbohydrates: 29 g
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Protein: 4 g
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Fat: 2 g
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Fiber: 1 g
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Sodium: 200 mg
The Origins and Popularity of the Recipe
Yeasted dough traces back millennia to ancient Egypt’s leavened flatbreads. Over time, cultures worldwide adapted the basic mixture of grain, water, and wild yeast into loaves, rolls, and pastries. This simplified version—using active dry yeast—is a modern home-baker’s staple, prized for its speed and versatility.
Reasons Why You’ll Love the Recipe
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Versatile Base: Transform into breads, rolls, pizza, pretzels, and more.
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Minimal Ingredients: Just pantry staples—no special flours required.
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Quick Rise: Active dry yeast and a warm proof cut proofing time under an hour.
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Customizable: Add herbs, cheese, or spices to the dough for unique flavors.
Health Benefits
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Moderate Whole-Grain Option: Swap half the flour for whole-wheat for extra fiber.
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Low-Fat: Uses minimal oil.
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Homemade Goodness: Control over ingredients—no preservatives or additives.
Serving Suggestions
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Brush with garlic-herb butter for dinner rolls.
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Top pizza crust with your favorite sauce and cheeses.
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Twist into pretzels and serve with mustard or cheese dip.
Common Mistakes to Avoid
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Water Too Hot: Kills yeast—keep at ~38 °C.
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Too Much Flour: Yields dense dough—add flour sparingly during kneading.
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Under-kneading: Results in poor gluten development and lack of rise.
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Skipping Proofing: Rushing will give you tight, gummy crumb.
Pairing Recommendations
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Bread: With soup or stew for a comforting meal.
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Pizza: Pair with a crisp salad dressed in vinaigrette.
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Pretzels: Enjoy with a cold beer or spiced hot chocolate.
Cooking Tips
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Even Proofing: Proof in the oven with the light on for consistent warmth.
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Flavor Boost: Stir in chopped rosemary or grated Parmesan before kneading.
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Make-Ahead: Prepare dough the night before—let rise in fridge, then shape and bake in the morning.
Similar Recipes to Try
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Focaccia: Press dough into an oiled sheet pan, top with olive oil and herbs.
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Brioche: Enrich dough with extra eggs and butter for a tender crumb.
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Ciabatta: High-hydration dough yields large airy holes—requires minimal kneading.
Variations to Try
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Whole Wheat: Replace 1 cup of flour with whole-wheat flour.
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Garlic-Herb: Mix in 1 tsp garlic powder and 2 tsp mixed dried herbs.
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Cheesy Jalapeño: Fold 50 g grated cheddar and 1 diced jalapeño into the dough.
Ingredient Spotlight
Active Dry Yeast
A dehydrated form of yeast that’s shelf-stable and easy to measure. It activates in warm liquid, producing carbon dioxide that leavens dough, creating light, airy bread structures.
Conclusion
This Basic Homemade Yeast Dough is your ticket to countless baking adventures. With its simple steps and flexible nature, you’ll find it indispensable for everything from warm dinner rolls to gourmet flatbreads. Embrace the joy of homemade baking—your kitchen, your creativity, your crusty creations.
FAQ
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Can I use instant yeast instead?
Yes—reduce to ¾ tsp and mix directly with the flour. -
Why won’t my dough rise?
Check yeast freshness and water temperature; ensure a warm proofing environment. -
Can I freeze the dough?
After first rise, punch down, wrap tightly, and freeze up to 1 month. Thaw overnight in fridge before shaping. -
My dough is too sticky—what now?
Dust hands and surface with small amounts of flour; avoid overdoing it. -
How do I get a crisper crust?
Bake with a pan of water in the oven to create steam, or brush the top with oil before baking.