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 pizza or a calzone in a day or two.
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.
For another yeast dough try my Potato Flake Sourdough Bread recipe. This recipe walks you through creating your own starter and dough.
If you're really feeling like a homesteader, try my Fresh Milled Wheat Bread Recipe and grind your own flour from wheat berries.
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 much faster using Instant Yeast.
- Hot Water -- 120° 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.
- Sugar -- Helps feed the dough and get it active.
- Kosher Salt -- Enhances the dough flavors.
- All-Purpose Flour -- Creates the body of the bread dough.
- Olive Oil -- Adds a bit of fat to the dough and coats the bowl for resting.
See recipe card for quantities.
Instructions for Making All Purpose Dough
- 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.
- With the mixer running, add salt and ¼ cup olive oil to the yeast mixture.
- 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.
- 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 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.
- Allow dough to rise for 5 minutes.
- 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.
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.
- Sticky Buns - Gooier than cinnamon rolls and one of my favorite comfort foods, ever.
Hint: For beautifully browned french bread tops, brush the tops of bread loaves with a beaten egg white.
Storing 10-Minute All Purpose Dough
Store unbaked All Purpose Dough in a covered container or zip top gallon sized bag for up to 4 days. The dough will rise. Punch it down if needed.
When using the dough for bread, I prefer to use it right away for the best rise and texture.
For pizza crust, I like the flavors that develop in the fridge for up to
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
I love making free-form French bread loaves with half of this dough then using the other half to make pizza crust, cheesy garlic bread, naan, focaccia, sticky buns, cinnamon rolls, calzones, etc.
Do NOT lock your mixer down when mixing yeast dough. This allows the arm to rise and flex as needed and keeps the dough in the bowl.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with All Purpose Dough:
HAVE A QUESTION? ❤️
Leave a comment and I'll do my best to answer you!
And, if you made this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!
And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!
Food safety
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines at USDA.gov.
All Purpose Dough
Ingredients
- 2 ½ cups Hot Water 120° to 130°F for Instant Yeast
- 1 Tablespoon Instant Yeast
- 2 Tablespoons Sugar
- ½ cup Flour
- 1 Tablespoon Kosher Salt
- ⅛ cup Olive Oil
- 6-8 cups All-Purpose Flour
- 1 Tablespoon Olive Oil for coating the bowl and dough
Instructions
- 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, ½ cup Flour
- 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 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.
- 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.
Chuckie says
This recipe is a staple in my kitchen. I hope you enjoy it as much as we do!
Connie McCune says
I’m going to try this, but what oven temp and time for cooking? Say for dinner rolls or loafs?
Chuckie says
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. 🙂