Mix the Dough: In a large mixing bowl, combine flour and salt. Add the yeast mixture, eggs, and softened butter. Mix until a shaggy dough forms.
Knead: Transfer dough to a lightly floured surface. Knead for about 8–10 minutes by hand (or 5–6 minutes in a stand mixer) until smooth, elastic, and slightly tacky.
First Rise: Place the dough in a greased bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Shape and Use: Punch down the dough and shape it for your intended use—rolls, buns, stuffed pastries, braids, or anything you like!
Final Rise: Let your shaped dough rest again for 30–45 minutes before baking to ensure maximum fluffiness.
Bake: Bake according to your specific pastry recipe instructions (typically at 350°F/175°C until golden brown).
Serving and Storage Tips
Serving: Serve warm for the ultimate melt-in-your-mouth texture. Brush with butter or glaze as desired.
Storage: Store cooled pastries in an airtight container at room temperature for up to 2 days or refrigerate for 4–5 days. Reheat slightly before serving.
Freezing: You can freeze the dough after the first rise. Wrap tightly and store up to 2 months. Thaw in the fridge overnight before shaping and baking.
Variations
Sweet Dough: Add 1 tsp vanilla extract and a touch of citrus zest for an aromatic sweet pastry dough.
Whole Wheat Version: Substitute up to half of the all-purpose flour with whole wheat flour for a heartier dough.
Dairy-Free: Use plant-based milk and dairy-free butter alternatives with equally soft results.
Savory Twist: Reduce sugar to 1 tbsp and add herbs or garlic powder for savory buns or rolls.
FAQ
Q: Why isn’t my dough rising?
A: Make sure your yeast is fresh and the milk isn’t too hot (which can kill the yeast). Room temperature and patience are key!
Q: Can I knead the dough in a mixer?
A: Absolutely. Use the dough hook attachment and mix on medium speed for about 5–6 minutes.
Q: What if I don’t have eggs?
A: You can replace each egg with ¼ cup plain yogurt or applesauce for a slightly different texture, though eggs provide the softest structure.
Q: Can this dough be used for fried pastries like donuts?
A: Yes! It fries up light and fluffy, making it a perfect base for donuts as well.
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