Ultimate Simple Dough Recipe

Yield: about 1 loaf, 1 pizza, or 12 to 15 rolls

Prep Time: 15 minutes

Cook: 20 minutes

This foolproof Ultimate Simple Dough Recipe can be used for practically ANYTHING! Keep reading for tons of bread baking tips AND the details for the challenge giveaway with amazing prizes.

This post is sponsored by Red Star Yeast. All opinions provided are my own. Thanks for supporting me in working with brands I love, to bring you new recipes and giveaways!

I have been counting down the days until I could share this recipe with you. It’s one of those recipes that I think will become such a staple part of your repertoire you might even memorize it!

I actually reached out to my favorite brand of baker’s yeast, Red Star Yeast, to see if they’d like to partner with me to bring you today’s recipe, challenge, and giveaway. There’s so much fun inside this one post so be sure to read through it all so you don’t miss a thing.

This foolproof Ultimate Simple Dough Recipe can be used for practically ANYTHING! Cinnamon rolls, bread rolls, sandwich bread, pizza, or whatever your heart desires.

Baking with yeast can be intimidating and confusing, which is I am obsessed with Red Star’s Platinum Yeast. Just take a look at these photos. Look how beautifully tall, fluffy, and wonderful everything looks! This yeast takes the worry out of baking homemade bread.

My ultimate simple dough recipe can be used to make anything, even fluffy cinnamon rolls! Tons of baking tips, make ahead advice, and yeast tricks included.

It’s made with dough enhancers that strengthen and improve your dough, and even increase oven spring (hello, cinnamon rolls that look like they’re from a professional bakery!). I find this gives you a little room to learn, experiment, and explore working with yeast without worrying about messing anything up.

There are a TON of tips, tricks, directions, and useful bread baking information in this post. But before we get to that I wanted to share the best part about this partnership with Red Star Yeast.

We’re challenging you to get into the kitchen and whip up a batch of this dough to make whatever your heart desires (instructions for various ways to use this dough are below). Even if you’ve never made bread before, or have only worked with yeast a few times, this recipe is basically foolproof! Promise.

Ultimate foolproof simple dough recipe that can be used to make ANYTHING!

Yeast Tips

Working with Dough

Tip #1: Don’t add too much extra flour. The amount of flour you need to bring the dough together into a smooth, elastic, and cohesive ball will depend on your kitchen environment. If the dough is tacky, or even a little sticky, don’t worry. It will absorb moisture as it rests and rises.

It’s better for the dough to be a little sticky at the beginning than it is to add so much extra flour you create dense and unappealing bread. If your dough is impossibly sticky and not coming together, add additional flour just 1 tablespoon at a time.

Tip #2: Dough is like a living organism and the conditions in your kitchen (such as the humidity and temperature) can affect how it grows. Every dough recipe is basically a set of guidelines. Follow the sensory indications provided to make the dough work in your environment. It may require slightly more or less flour than the recipe states, and more or less time to rise or bake.

Tip #3: The dough is done rising when it passes the ripe test. After the first rise, it should be about doubled in size. Use a clear bowl or container to more easily gauge how much the dough has grown. To see if it’s raised enough to proceed, insert two fingers about a knuckle into the dough. If indentations remain once you remove your fingers, it’s ready to go. If not, it needs to rise longer until the indentations remain.

After the second rise, gently press one finger into the dough. If the indentation remains, it’s ready to be baked!

What if I don’t have a stand mixer, can I make this by hand?

Of course! Simple combine all of the ingredients in a large mixing bowl until a shaggy mass forms then move to a work surface to knead by hand. It may take a few minutes longer by hand to get the dough smooth and elastic, depending on your size and strength. You can learn how to knead dough by hand completely here.

I can’t find Red Star Platinum Yeast!

Click here to see where Red Star Platinum Yeast is sold near you. Because this yeast basically makes this recipe “foolproof,” I highly recommend seeking it out. If you can’t locate it, you can also use the same amount of quick rise yeast or active dry yeast, though that may take longer to rise.

Can I use a bread machine to mix and rise the dough?

That should work just fine!

This foolproof Ultimate Simple Dough Recipe can be used for practically ANYTHING! Cinnamon rolls, bread rolls, sandwich bread, pizza, or whatever your heart desires.

How To Use This Recipe

Below I’ve outlined some basic and fun uses for this dough. The basic printable recipe is at the bottom of this post. It’s so incredibly versatile, so feel free to get creative!

That’s why I’m hosting a challenge to encourage you to have fun with this ultimate simple dough recipe!

Cinnamon Rolls

Make the dough through the first rise as stated in the recipe below.

Combine the following for the filling:

  • 3/4 cup packed light brown sugar
  • 2 tablespoons ground cinnamon
  • 1/8 teaspoon fine salt
  • 4 tablespoons unsalted butter, melted and cooled

Roll the dough out into a 9 by 15-inch rectangle. Spread the filling mixture all over, leaving a ½-inch border at the far edge. Roll the dough up tightly then press the seam to seal. Use a sharp serrated knife to cut the ends off, and then slice 11 to 12 equal pieces. Place in two greased pie pans or a rectangular baking dish.

Loosely cover and allow to rise for 30 minutes to 1 hour, or until puffy. Bake at 350°F for 25 minutes, or until golden brown.

Combine 3 tablespoons heavy cream with 1 cup powdered sugar the drizzle all over the warm rolls. Serve!

Note: You could even use the same technique for the cinnamon rolls above, but with a savory filling of cream cheese, bacon, and green onions.

Sandwich Bread

After the dough has doubled in size for the first rise, turn it out onto a lightly floured work surface. Shape into an 8-inch log and place into a lightly greased 8 1/2 x 4 ½-inch loaf pan. Cover loosely with lightly greased plastic wrap, and allow the bread to rise for about 1 hour, until it’s domed about 1 inch above the edge of the pan.

Bake the bread in a 350°F oven for 30 to 35 minutes, or until it’s light golden brown. Allow to cool completely.

Pizza

After the dough has doubled in size for the first rise, roll it out into about a 12-inch round on a lightly floured surface. Brush with olive oil before adding your sauce, cheese, and desired toppings. Bake on a preheated pizza stone, or on a flat baking tray, at 450°F for about 10 minutes, or until golden and bubbling.

Dinner Rolls

Spray a 9 by 13-inch baking pan with nonstick cooking spray. After the dough has risen for the first time, punch down. Divide the dough into 15 equal pieces. Shape each piece into a tight ball and place in the prepared pan. Brush with 1 tablespoon melted butter and sprinkle with flaky sea salt. Lightly cover and let rise until puffy and doubled in size, about 30 minutes.

Bake in a 375°F oven for 20 minutes, or until golden brown. Brush with more melted butter, if desired. Serve warm. If you’d like to make beautifully shaped rolls, check out my post on 5 Ways to Shape Bread Rolls.

Note: I love to throw in shredded cheese, garlic, or herbs to the dough for extra flavor.

This foolproof Ultimate Simple Dough Recipe can be used for practically ANYTHING! Cinnamon rolls, bread rolls, sandwich bread, pizza, or whatever your heart desires.

Make Ahead Options

Fridge

Option 1
Refrigerate the dough after kneading in a container wrapped in plastic wrap or in a ziptop bag. Leave room for the dough to rise (it will still happen even in the colder environment).

In this case, the overnight refrigeration is the first rise so once you’re ready to proceed with the recipe remove the dough from the fridge, punch it down, and allow it to rest and warm to room temperature before shaping, about 30 minutes. The final rise after shaping may be longer because the dough is still cool.

Option 2
Refrigerate the dough after it has risen for the first time and been shaped. Cover the loaves or rolls tightly with plastic wrap and refrigerate for up to 24 hours. Loosen the plastic wrap and let rise at room temperature until an indentation made with your finger into the dough remains. Proceed with the recipe.

Freezer

Option 1 (Unbaked)
Wrap and freeze the dough after it has risen for the first time for up to 2 months.

Loosen the plastic wrap and defrost at room temperature before shaping.

Option 2 (Parbake)
Bake for half the specified baking time, or until the bread begins to hold its own shape. Remove from the oven, cool completely, then wrap well in plastic wrap and tin foil. Refrigerate overnight or store in the freezer for up to 1 month. Bring to room temperature then bake for the remaining time from the recipe in the oven (label the time and temperature on the bread before storing). Feel free to wrap and freeze bread rolls individually to bake off as many as needed.

Option 3 (Already baked)
Completely baked and cooled whole loaves or rolls can be frozen in airtight containers for up to 3 months. Defrost at room temperature, then refresh in a 350°F oven for 5 to 10 minutes.

5.0 rating
3 reviews

Ultimate Simple Dough Recipe

000
Yields about 1 loaf, 1 pizza, or 12 to 15 rolls
Prep Time 15 minutes Cook Time 20 minutes Total Time 35 mins

Ingredients

  • 1 cup lukewarm milk
  • 1/3 cup lukewarm water
  • 1 package (2 1/4 teaspoons) RED STAR Platinum yeast
  • 1 large egg, beaten
  • 2 teaspoons granulated sugar OR honey
  • 3 3/4 cups (476 grams) all-purpose flour
  • 1 teaspoon fine salt

Directions

  1. In the bowl of a stand mixer fitted with the dough hook, stir together the milk, water, and yeast. Let stand for 5 minutes, or until the yeast is foamy and dissolved. Add in the egg and sugar, stirring to combine.

    Add in half the flour, stirring until absorbed. Add in the salt. With the mixer on low speed, gradually add in the remaining flour until combined. Increase speed to medium low and knead until the dough is smooth and elastic, about 7 minutes.

    Shape the dough into a ball and place inside a greased mixing bowl. Turn to coat. Cover with plastic wrap and allow to rise until doubled in size, about 1 to 1 1/2 hours.

    Punch the dough down. Now the dough is ready to be shaped and used as you wish. If making any rolls or loaves, allow the dough to rise again after being shaped until it’s puffy, about 30 minutes to 1 hour, before baking.

by

If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!

Photos by Constance Higley.

64 Responses to “Ultimate Simple Dough Recipe”

  1. #
    Lynda — September 1, 2017 at 4:56 am

    Tessa,
    Can this recipe be doubled? When I bake I like to share with the neighbors. If not making it twice is not a problem of course.
    Thank you!
    Lynda

    • #
      Tessa — September 1, 2017 at 7:28 am

      Absolutely!

  2. #
    John Shalack — September 1, 2017 at 6:34 am

    Can I use a bread machine to mix and rise this dough…?

    • #
      Tessa — September 1, 2017 at 7:28 am

      Of course!

  3. #
    Marina — September 1, 2017 at 7:47 am

    Wanna try this challenge but it says here “Sorry, this promotion is not available in your region”.. so i guess this challenge is not open to all?

    • #
      Tessa — September 1, 2017 at 8:04 am

      Marina, did you see this – “Available to residents in the U.S. and Canada.”

  4. #
    Emma — September 1, 2017 at 8:45 am

    What’s the size of the kitchenaid mixer, as the first prize ?
    If it’s a 4 Qt, or 5 Qt., 6 Qt. .. etc., since larger capacity mixers work differently.

  5. #
    Jodi — September 1, 2017 at 9:28 am

    Can I use a nut or coconut milk instead of regular cow’s milk? I can’t wait to try this out!

    • #
      Tessa — September 1, 2017 at 10:07 am

      I haven’t tried that yet, but I don’t see why it wouldn’t work!

  6. #
    ann marie whitten ( Murray) — September 1, 2017 at 10:14 am

    This sounds like a great dough. Will have to try it this long weekend. The contest is a bonus also.

    Have a great weekend also!

    • #
      Tessa — September 1, 2017 at 4:43 pm

      I can’t wait to see your photo! Happy baking 🙂

  7. #
    Gloria — September 1, 2017 at 3:25 pm

    What brand AP flour is recommended and should it be bleached or unbleached? Thank you for all your recipes!

    • #
      Tessa — September 1, 2017 at 4:43 pm

      This dough is very forgiving, so any standard brand of AP flour should work 🙂

  8. #
    Shelley K — September 1, 2017 at 5:18 pm

    Where – really – where am I able to buy the Platinum Star Yeast? I have been looking for it for over a year in my area, but no one carries it. I did find it online one time for an unreal price and had to purchase an outrageous amount to make the price point reasonable so I did not.
    The Red Star site says it is sold by three stores of Schnucks, and the local Meijer within about 16 miles of my home. However, when called to ensure it was actually in stock all said they no longer carried it.
    Since I really want to try this yeast I did currently find it on line for $27.xx for an 18 count package through Amazon. I have it in my cart and will just go ahead and pay for them. Hope I use all of them before they expire considering I am have a shoulder surgery the 8th of this month.
    The gist of the comment is maybe with you having a professional relationship with Red Star perhaps you can contact them to stock it in the local stores in Boonville, IN, Chandler, IN, Evansville, IN, Henderson, KY, Newburgh, IN, Owensboro, KY sometime soon? Or please have their web site corrected to list “NONE”? Meijer, Schnucks, and Wal-Mart all have chain stores in the area, but none of them actually have it on their shelves. I called all of them again today. This is one more item compelling me to use the internet for normal grocery shopping instead of buying local.

    • #
      Tessa — September 2, 2017 at 7:38 pm

      Hi Shelley, I’m sorry to hear that! I know when a store has stopped stocking an item I want, I can usually put in a request with the store manager for it. However I will share your comments with the folks at Red Star 🙂 I would recommend buying it in bulk if you can, and storing it in your freezer. It will stay good there for at least a year!

    • #
      Tessa — September 11, 2017 at 9:26 am

      Hi again, Shelley! I received the following from Red Star regarding your comment, “Platinum is a newer product and we are working diligently to continue to increase distribution of the product. We’d love to make the product available in every store, but it is up to the retailers to decide to carry our product. We always suggest to consumer/home bakers to make requests for RSY products (or Platinum specifically) to their local store managers if they’re not able to find RSY products (or Platinum specifically) at their stores. (I see you have already suggested this! J) We’ve found that if the retailers are getting requests from their customers they are more likely to listen to them than to us, their vendor.
      If your readers are interested, all of our products are available online at Online Grocery Outlet (http://www.onlinegroceryoutlet.com/catalogsearch/result/?q=yeast) – we work directly with this vendor so you can be assured the product is fresh and handled properly. Platinum is also available at Walmart.com, and if they choose to have it shipped to their local store and pick it up there, there is no charge for shipping.”

  9. #
    Kimberly @ Berly's Kitchen — September 1, 2017 at 6:31 pm

    Those cinnamon rolls look AH-MAZING!! Seriously, cinnamon rolls are my weakness, so I’m pretty sure I wouldn’t be sharing these. I had no idea that Red Star Yeast had dough enhancers. That’s really cool! Will have to grab some the next time I need yeast.

  10. #
    Tee — September 1, 2017 at 7:04 pm

    Can I use this dough to make hand pies…?

    • #
      Tessa — September 2, 2017 at 7:35 pm

      I’m not sure, I think it would result in something more like a calzone.

  11. #
    Mélanie — September 1, 2017 at 8:14 pm

    Bonsoir Tesse,

    Merci pour cette recette ,pour le concours peut on faire des ajout de saveur a votre recette comme , Chocolat ,oignons etc… Ou on doit faire nature . Merci pour tous vos recette et astuce de cuisine .Tous est bon de ce que vous faites et facile .Milles merci .

  12. #
    Linda K Murphy — September 2, 2017 at 9:56 am

    I really want to try this recipe. Thank you.for. it….

  13. #
    Debbie — September 2, 2017 at 9:04 pm

    very excited to try this out! I’ve only discovered you recently and I can’t wait til your cooking class comes out and of course, to try this challenge ☺

    • #
      Tessa — September 11, 2017 at 9:27 am

      Wonderful, Debbie! I’m so glad you’re excited about the challenge and my upcoming class 🙂

  14. #
    Nancy Clark — September 3, 2017 at 6:19 am

    I too am having trouble buying this yeast. I checked at Meijer, Walmart, and Kroger. Any suggestions?

    • #
      Tessa — September 5, 2017 at 9:57 am

      If you can’t find it, Red Star Instant yeast should work too!

  15. #
    Diane Puddester — September 3, 2017 at 6:38 pm

    Tessa, this was so incredibly easy. My first time making yeast bread, and it turned out so good. Made dinner rolls and sweet strawberry rolls. My husband loved them. Thanks for such a wonderful recipe. Cheers.

    • #
      Tessa — September 5, 2017 at 9:56 am

      I’m SO happy to hear that, Diane!!

  16. #
    Kin — September 6, 2017 at 3:32 am

    Hi Tessa, I would like to try to use this dough to make Basic White Bread.
    Can I use bread flour instead, make and bake in bread machine with basic setting, light crust, 2 lb? Do I have to make any adjustment to make into fluffy white bread which I like? Thanks in advance.

    • #
      Tessa — September 11, 2017 at 9:27 am

      You should be good to use bread flour! As for the bread machine, I’m not sure because I don’t have one.

  17. #
    Mike F — September 6, 2017 at 4:06 pm

    I so wanted to mix up a batch of this dough using Red Star Platinum Yeast but unfortunately the nearest store that sells it is over 30 miles away from where I live. I don’t think so! HEY RED STAR, HOW ABOUT GETTING IT INTO MORE OF THE MAJOR STORES!!!! Publix/Kroger. Sorry Tessa, looks like I won’t be able to get in on this fabulous give away, but i’ll try it out with some other yeast.

    • #
      Tessa — September 11, 2017 at 9:28 am

      Hi Mike, here’s some feedback to your comments directly from Red Star: “Platinum is a newer product and we are working diligently to continue to increase distribution of the product. We’d love to make the product available in every store, but it is up to the retailers to decide to carry our product. We always suggest to consumer/home bakers to make requests for RSY products (or Platinum specifically) to their local store managers if they’re not able to find RSY products (or Platinum specifically) at their stores. (I see you have already suggested this! J) We’ve found that if the retailers are getting requests from their customers they are more likely to listen to them than to us, their vendor.
      If your readers are interested, all of our products are available online at Online Grocery Outlet (http://www.onlinegroceryoutlet.com/catalogsearch/result/?q=yeast) – we work directly with this vendor so you can be assured the product is fresh and handled properly. Platinum is also available at Walmart.com, and if they choose to have it shipped to their local store and pick it up there, there is no charge for shipping.”

  18. #
    Lee — September 8, 2017 at 3:21 am

    Can I substitute coconut sugar? Also coconut flour?

    • #
      Tessa — September 11, 2017 at 9:28 am

      Coconut sugar might work, but definitely not coconut flour.

  19. #
    Barbara Wright — September 8, 2017 at 10:20 am

    After making the dough, it rose in about 30 minutes. So light and soft. I made cinnamon rolls. I use dental floss to cut my cinnamon rolls. After baking I like to brush them with melted butter. Thanks for a great recipe.

    • #
      Tessa — September 11, 2017 at 9:29 am

      Wonderful, Barbara! Thanks for sharing 🙂

  20. #
    Barbrainnc — September 8, 2017 at 6:47 pm

    Milk and the egg yolk provide some fat to a recipe. Just wondering why there wasn’t some kind of fat; shortening, butter or oil in the recipe? Thanks

  21. #
    rosie — September 9, 2017 at 11:53 am

    I made your dough recipe today to bake cinnamon rolls. Used mixer & followed recipe, after 7 min dough
    Was sticky & difficult to cut. They are in oven now & hope for the best! Love your website & grateful for your great tips…
    Rosie

  22. #
    Courtney Smith — September 9, 2017 at 4:35 pm

    I used your recipe and made some delicious cinnamon rolls. I having trouble uploading the photo from the link above. I selected the Instagram logo and uploaded from there but it is still showing zero entries from me. Not sure what I am doing wrong.

    • #
      Tessa — September 11, 2017 at 9:32 am

      Hi Courtney, I just tested and it’s working fine for me. Are you in the U.S. or Canada and over 18 years of age?

  23. #
    Sab. — September 11, 2017 at 6:57 am

    Another wonderful guide, thank you! Great tips too, always good to have a great dough recipe, even if you already know how to make one from another favorite recipe since the baking science isn’t really in any recipe and you need the fundamentals to make other stuff! So, thank you!

    • #
      Tessa — September 11, 2017 at 9:33 am

      So glad you like it, Sabrina!

  24. #
    melby — September 11, 2017 at 8:37 am

    Merci Tessa ,pour vos conseils,vos recettes et guides que vous créer pour vous et nous vos amateur de votre cuisine .Je suis Québécois pur laine je parle pas anglais ,mais je comprend un peu lors de la lecture .Mais vive google traduction pour vous traduire car vous êtes une des seules chef que je suis a tous les jours .Merci de nous laisser les Canadiens de participé a vos défis .

    Le défis de la pâte a pain j’ai participé avec joie ,J’ai pu commander la levure par internet car elle n’est pas présente ici .Oui la levure ce travaille très bien . Votre recette de pain est facile et très délicieuse .J’ai pu faire de recette similaire un farci et l’autre mélanger au pétrissage et façonner de 2 façons ..Un Gros Merci Tessa et a tout ton équipe et un petit bonjour a ta famille .:)

  25. #
    Jodi Oughton Schmidt — September 11, 2017 at 6:49 pm

    I made pizza dough using coconut milk and it turned out great. Light and crispy. I think I want to make cinnamon rolls next

    • #
      Tessa — September 12, 2017 at 3:16 pm

      Wonderful!

  26. #
    Michelle Martin — September 12, 2017 at 5:27 pm

    I am looking forward to the contest and trying this recipe, but I am last minute getting to it. The contest is through the 13th? Is there a particular time that it has to be posted by? Thanks. Makes me hungry looking at the pictures.

  27. #
    Barbarainnc — September 14, 2017 at 2:48 pm

    I wonder who won? Loved making the dough and cinnamon rolls.

    • #
      Tessa — September 15, 2017 at 4:22 pm

      Winners have been contacted! Waiting to get their shipping info before I announce 🙂

  28. #
    Dulce De Leon — September 27, 2017 at 2:38 pm

    Hi Tessa, congratulations for your site. Very interésting and useful informacion about baking. I’ve a question: can I split the recipe? Regards from Venezuela.

  29. #
    Kelli — October 6, 2017 at 11:02 pm

    Thank you for sharing your DOUGH expertise. Found the PLATINUM Red Star Yeast on Amazon ($5.29 for 3 pkg.- Prime) & intend to make pecan caramel rolls once I receive it. The 1 thing I’ve had zero luck with making is BREAD (probably a good thing or may have to ROLL ME out the door! :)) Rather like Charlie Brown trick-or-treating saying: I GOT A ROCK! That’s what mine has turned out every time, started out good… LOVE the aroma that permeates the house though.

  30. #
    Kelli — October 16, 2017 at 4:05 am

    Any chance Bread Flour can be used instead of AP flour for the dough? Keep it on hand for those wonderful chocolate chunk blondie recipe of yours.

  31. #
    Kelli — October 24, 2017 at 5:56 pm

    Sadly Disappointed, yet another fail! Had high hopes, as dessert recipes have been fabulous and all turned out beautifully. Rolls lack that great fresh baked bread flavor, and strangely no fresh baked bread aroma like normal. Followed the recipe to a tee and used quality ingredients. Tossed ’em out for the birds. Though the dough was soft & easy to work with, cinnamon rolls also a disappointment. Made Americas test kitchen cinnamon rolls and they turned out perfect. Though more time consuming, will return to using their recipe and STOP trying to make bread. Every home baked bread recipe, no matter how perfectly executed – fails.

  32. #
    Nija — January 28, 2018 at 8:28 pm

    Hi, can wheat flour be used instead of all purpose flour ? And what is the replacement for eggs – we are vegans.
    Thanks in advance for the help

  33. #
    Rachel — January 30, 2018 at 6:51 pm

    Hi Tessa! I cant wait to try this recipe!! i have just one question though, if i want to make a giant cinnamon roll would i do everything the same? & how can i do it in advance and bake it like 2 days before i gift it? would it be too dry or tough?
    TIA!!

  34. #
    Molly — February 28, 2018 at 2:14 pm

    This is the best and easiest recipe. I had never worked with yeast before trying this recipe and it was so simple I moved on to more complicated recipes but I ALWAYS come back to this one because my husband loves the rolls and the pizza crust!

    5.0 rating

  35. #
    Shannon Sharpe — February 28, 2018 at 5:55 pm

    I make this dough a few time a month – I’ve made pizza, pizza balls, panzerotti’s, dinner rolls, cinnamon buns and more. My family loves the texture and the flavour of the dough. Very easy to prepare and i love all the different uses!

    5.0 rating

  36. #
    Peg — March 12, 2018 at 1:09 pm

    Hi, do you have alternative weight measurements for the ingredients?

  37. #
    Bronwyn — March 13, 2018 at 5:24 am

    Why have you used AP flour and not a bread type of flour.? Can bread flour be used? Thanks

  38. #
    Bonnie — March 14, 2018 at 9:13 pm

    This is so much fun to make. Worked out fine for me. Love the taste. Good Job Tessa. Keep up on the videos. I am a person that learns better that way.
    Peace to you.

    5.0 rating

  39. #
    mp — March 29, 2018 at 8:59 am

    I’m going to try this. I wanted to print this blog page to keep in my recipe box but I’m not able to print it?

  40. #
    Uma Singh — September 1, 2018 at 9:28 pm

    Dear Tessa, your dough recipe looks great. I have two question. One, does platinum yeast already has dough enhancer included in the yeast or not. Two, plz let me know how much dough enhancer should be used with instant yeast? I use instant yeast.

    • #
      Tessa — September 5, 2018 at 8:54 am

      The Platinum Yeast already has dough enhancers, you don’t need to add anything else to it.

  41. #
    Karen — September 2, 2018 at 12:27 pm

    How do I adjust the recipe for high altitude? I live in Denver (5280 ft.) which is also quite dry. Help would be greatly appreciated. Thanks.

  42. #
    Mary — September 14, 2018 at 11:50 am

    I can’t buy Red Star Platinum yeast in the UK. I usually use bread flour and ‘easy bake’ yeast which goes straight into the flour to make bread and yeast dough recipes .Hopefully the recipe will still work well. I assume AP flour is the same as our ‘plain flour’. Please can you explain the advantage of using AP rather than bread flour and does it make a difference? Thanks

  43. #
    Maria — September 16, 2018 at 10:51 am

    Hi, it didn’t specify if you would mix the water, milk and yeast with a spoon or the mixer with a hook attachment? Also when you said to mix in half the flour? I really want to enter the baking challenge and it would be lovely if you would reply. I want to make sure I get everything right.

Leave a Comment

Join the Handle the Heat Community

Join the Handle the Heat Community
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!

Instagram

As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed
Join the Baking Challenge!  Learn More