Perfect for soft, fluffy Japanese-style bread.
- Ingredients:
- 3/4 cup warm milk
- 2\frac{1}{4} cups all-purpose flour
- 2 tbsp sugar
- 2 tbsp butter (softened)
- 1\frac{1}{4} tsp instant yeast
- 1 tsp salt
- Method: Mix dry ingredients, add milk and softened butter. Knead until smooth and elastic (about 10 minutes). Let it rise until doubled in size before shaping and baking at 175°C until golden.
2. Donut Dough
A rich, enriched dough for light and airy fried treats.
- Ingredients:
- 1/2 cup milk
- 2 cups all-purpose flour
- 3 tbsp sugar
- 1\frac{1}{8} tsp instant yeast
- 3/4 tsp salt
- 1 egg
- Method: Combine all ingredients. Knead well. Let the dough rest for 1 hour. Roll out to 1/2 inch thickness, cut into donut shapes, let rise again for 30 minutes, then fry in oil at 180°C until golden brown.
3. Cinnamon Roll Dough
A sweet, buttery dough designed to hold heavy fillings.
- Ingredients:
- 1 cup warm milk
- 3 cups all-purpose flour
- 1/4 cup sugar
- 2\frac{1}{4} cup butter (Note: This is usually melted for the dough or used for the spread)
- Method: Mix the dough ingredients and let rise. Roll into a large rectangle, spread with extra cinnamon-butter-sugar filling, roll tightly, and cut into rounds. Bake at 190°C for 20-25 minutes.
4. Dinner Roll Dough
The classic “pull-apart” roll recipe for any meal.
- Ingredients:
- 1 cup warm milk
- 3 cups all-purpose flour
- 2 tbsp sugar
- 2\frac{1}{4} tsp instant yeast
- Method: Combine ingredients and knead until a soft ball forms. Divide into 12-15 small balls. Place in a greased baking pan, let rise for 45 minutes, then bake at 190°C for 15-20 minutes until the tops are brown.
General Pro-Tips:
- Warmth: Ensure your milk is “warm” (around 40°C), not hot, otherwise you might kill the yeast.
- The Rise: Always let your dough rise in a warm, draft-free spot covered with a damp cloth.
- Testing: To see if the dough is ready, poke it; if the indent stays, it’s ready!
