10-Minute All Purpose Dough
This 10-minute All Purpose Dough is my all-around go-to dough that's perfect for bread, pizza, doughnuts, cinnamon rolls, and more.
10 Minute All-Purpose Yeast Dough Recipe
Making yeast bread can be intimidating to some, but I'm here to help you be successful by starting with a simple recipe that can be used for all your yeast bread needs. I'll provide you with specific directions and lots of pictures.
This easy all-purpose yeast dough recipe is so flexible! I often make a batch to make homemade bread, then put the remaining dough in the fridge for Chicken & Peach Pesto Pizza, Homemade Pizza with Ground Beef.
On cold winter days, I like to use half the dough for sticky buns, cinnamon rolls, or fried doughnuts the next morning.
I've even put some of the dough in a cooler when we go camping and made doughnuts, fry bread, or cinnamon rolls at the campsite. This dough will guarantee happy campers.
Ingredients for 10-Minute All Purpose Dough
- Instant Yeast: This type of yeast is mixed with flour first, instead of water right away, so the temperatures that are suggested are much higher. Bread comes together faster using Instant Yeast.
- Hot Water: 120°F to 130°F tap water. This is hotter than other yeasts can tolerate. Don't be afraid. For a temperature reference, most home's water heaters are set around 120°F to 125°F.
- Sugar: Helps feed the dough and get it active.
- Kosher Salt: Enhances the dough flavors.
- All-Purpose Flour: Gives structure and body to your loaf while keeping the crumb tender enough for both sweet rolls and crisp pizza crusts.
- Olive Oil: Adds a bit of fat to the dough and coats the bowl for resting.
See recipe card for quantities.
How to Make 10-Minute All-Purpose Dough
No complicated schedules or multi-hour rises needed. Here is how this master yeast dough comes together:
- Proof the Base: In your stand mixer bowl, combine the hot water, instant yeast, sugar, and a small splash of flour. Let it sit undisturbed for a few minutes; as soon as you see creamy bubbles forming, your yeast is alive, kick-started, and ready to work.
- Add Oil & Salt: Add the olive oil and kosher salt while running the mixer on low.
- Gradually Work in Flour: Slowly add flour half a cup at a time with the dough hook running. Gradual additions allow the flour to fully hydrate, preventing a dry, overly heavy dough base.
- Knead Until Clean: Continue sprinkling in small amounts of flour until the dough cleanly releases from the sides of the bowl. Set a timer and let the mixer knead for a solid block of time, finishing with a quick hand-knead on a floured board to test its elasticity and stickiness.
- Quick-Coat & Short Rest: Toss the dough ball into a bowl coated with olive oil, flipping once to cover all sides. Cover loosely with a towel and let it rest for just five short minutes to relax the gluten before shaping into loaves, calzones, or rolls.
"In a Pinch" Ingredient Swaps
Running low on kitchen staples? Swap in these smart pantry alternatives without breaking a sweat:
- No Instant Yeast? You can substitute active dry yeast 1:1, but lower your water temperature to around 110°F and give the yeast mixture a full 10 minutes to bloom before adding flour.
- Bread Flour Swap: If you want an extra-chewy pizza crust or artisan French loaf, swap in bread flour 1:1. It higher protein level creates a sturdier, airier crust.
- Oil Substitutes: Neutral oils like canola or avocado work great if you're out of olive oil, or use melted unsalted butter for a richer dough.
Creative Variations
This dough is so versatile! I often divide my dough to make French bread loaves, pizzas, cinnamon rolls, yeast donuts, and sticky buns.
- Soft French Bread - Easily make and serve warm bread to impress any dinner guest.
- Homemade Pizzas - I like to make pizzas with half of the dough the next day. I put the dough in the fridge in a zip-top gallon bag and get it out the next day. Spread it on a greased sheet pan and top with red pizza sauce or Pesto with Craisins and your favorite toppings.
- Calzones - Use a rotisserie chicken as a shortcut for a fantastic Chicken Bacon Ranch Calzone for a weeknight supper or game day.
- Donuts - Shape balls into donuts and allow the dough to rise for a second time. Fry in clean, hot oil, glaze with powdered sugar glaze.
- Campsite Fried Doughnuts: Cut dough into rounds, drop into hot oil, fry until golden, and roll immediately in powdered sugar or cinnamon sugar.
- Gooey Morning Sticky Buns: Roll the dough flat, smear with softened butter, brown sugar, and cinnamon, slice into rounds, and bake over a gooey brown sugar and heavy whipping cream base.
Hint: For beautifully browned french bread tops, brush the tops of bread loaves with a beaten egg white.
Storage & Reheating Tips
Reheating Baked Goods: Reheat pre-baked loaves in a 350°F oven for 5 to 7 minutes to re-crisp the crust while keeping the interior pillowy and warm.
The Fridge Life: Unbaked dough keeps beautifully in the refrigerator for up to 4 days inside an airtight container or a gallon zip-top bag. The cold environment slows down fermentation while letting rich, complex flavors develop over 24 to 48 hours, perfect for pizza crusts!
The Container Matters: Always oil your storage bag or glass container before putting the dough inside. Leaving room for the dough to expand slightly prevents explosive bag pop accidents in your fridge.
Can You Freeze It? Yes! Portion the dough into balls, rub with a thin layer of olive oil, and wrap tightly in plastic wrap before putting them in a freezer bag. Freeze for up to 3 months. Thaw in the fridge overnight before shaping.
Cooking for One or Two
Making dinner for a smaller household?
Simply slice the finished dough in quarters right after kneading. Bake one quarter as a single loaf of French bread or a couple of personal pizza, and drop the remaining half into an oiled zip-top bag in the fridge.
You'll have fresh dough prepped and ready for quick skillet flatbreads, doughnuts, or a personal calzone whenever hunger hits over the next few days.
Top tip
Getting the proper amount of flour in your yeast dough is essential. If it's still sticky when kneading with your palms, sprinkle on more flour. But be careful not to add more than is necessary.
FAQ
Do NOT lock your mixer head down when mixing heavy yeast doughs! Leaving the mixer arm unlocked allows it to flex naturally as the dough builds mass, keeping the mixture down in the bowl instead of climbing up the hook.
Watch the sides of the bowl while mixing. The moment the dough pulls completely clean from the walls without leaving sticky residue behind, stop adding flour. If it feels sticky during your brief hand-knead, dust the dough with a tablespoon of flour at a time until smooth.
Traditional active dry yeast can die at high heat, but instant yeast thrives in water between 120°F and 130°F.
Fresh Out of the Kitchen: What We're Cooking Right Now
Related Dishes:
If you're really feeling like a homesteader, try my Fresh Milled Wheat Bread Recipe and grind your own flour from wheat berries.
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All Purpose Dough
Ingredients
Method
- In a heavy-duty mixer with dough hook, mix water, ½ cup flour, yeast, and sugar. Proof mixture for 3-5 minutes or until it starts to get a bit foamy.2 ½ cups Hot Water, 1 Tablespoon Instant Yeast, 2 Tablespoons Sugar
- With the mixer running, add salt and ⅛ cup olive oil to the yeast mixture.1 Tablespoon Kosher Salt, ⅛ cup Olive Oil
- Sprinkle in flour about a ½ cup at a time, allowing the flour to mix in before adding more. Around 6 ½ cups flour to start.6-8 cups All-Purpose Flour
- Then sprinkle in additional flour, small amounts at a time, until the dough does not stick to the sides of the bowl. Avoid adding any more flour than is necessary. I usually use around 8 cups of flour in total. The amount of flour will vary due to humidity, conditions, etc.
- Allow the mixer to knead the bread for 8-10 minutes. Set your timer.
- I usually knead the dough by hand for an additional 1-2 minutes. Add more flour if it's sticking to your hands or the countertop.
- Drizzle 1-2 Tablespoons olive oil in a large mixing bowl. Put the dough in the bowl and flip over, coating the dough with oil. Cover with a clean towel or plastic wrap.1 Tablespoon Olive Oil
- Allow dough to rise for 5 minutes or until pillowy.
- Shape your dough as desired such as French Loaves, Sandwich Loaves, Cinnamon Rolls, Sticky Buns, Fried Doughnuts, Homemade Pizza Crust, Calzones, Naan Bread, etc. -- A second rising may be required in your recipe.
This recipe is a staple in my kitchen. I hope you enjoy it as much as we do!
I’m going to try this, but what oven temp and time for cooking? Say for dinner rolls or loafs?
Hi Connie! I'm excited that you plan to make this recipe. Thank you for your comment/question!!! This recipe is for the 10-minute dough and is a starting point for anything you want to make with it. I've made suggestions within the post of ideas of things to make. I have shared a recipe for Soft French Bread loaves that includes cooking times and temperatures.-- https://laughingroostereats.com/soft-french-bread/ If you want to shape and make rolls the temperature will be the same as the loaves, but the cooking time will need reduced. Depending on how large your rolls are--I would start with 10-12 minutes and go from there.
I've added links within this recipe post for Chicken, Pesto & Peach Pizza, Homemade Pizza with Ground Beef, and Chicken Bacon Ranch Calzone to help you find fun ways to use your dough. 🙂
For Thanksgiving I used thus recipe to make rolls. Everyone loved them. They were delicious. Highly recommended.
Ohhhh!!! It warms my heart so to know I was a tiny part of your family's Thanksgiving! Thank you for the review. 🙂