Master this quick-rise dough recipe and you'll be serving delicious breads for breakfast, lunch and dinner.
- 1/4 cup granulated sugar, divided
- 1/2 cup warm water
- 1 package (or 2 1/2 tsp) active dry yeast
- 1/2 cup 2% milk
- 1/4 cup unsalted butter
- 1 tsp salt
- 2 eggs, beaten
- 4 1/2 cups all-purpose flour
1 In the bowl of a stand mixer, dissolve 1 teaspoon of the sugar in the warm water. Sprinkle the yeast overtop and let stand until frothy, about 10 minutes.
2 Meanwhile, in a small saucepan, stir together the remaining sugar, milk, butter and salt over medium-low heat until the butter is melted; remove from the heat and let cool until lukewarm.
3 Add the milk mixture to the yeast mixture in the bowl of the stand mixer; add the eggs and stir until combined. With the stand mixer fitted with the whisk attachment, gradually beat in 1 1/2 cups of the flour; beat until smooth, about 2 minutes. Using a wooden spoon, gradually stir in enough of the remaining flour to make a soft, sticky dough that comes away from the sides of the bowl.
4 Change the attachment on the stand mixer to the dough hook and knead until smooth, about 6 minutes, adding more flour if the dough begins to stick to the sides of the bowl.
5 Turn the dough onto a lightly floured surface; knead with your hands until the dough forms a smooth ball, about 1 minute.
6 Place the dough in a greased bowl, turning the ball to grease it all over.
7 Cover and let the dough rise in a warm draft-free place until soft, airy and almost doubled in size, about 1 hour.
Prep & cook time: 1 1/2 hours
Makes: 1 batch