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Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 3/4 pounds
mb_1011_yeast_dough_2.jpg
Ingredients
Ingredient Checklist
2 packages active dry yeast (1 tablespoon plus 2 teaspoons)
1/4 cup warm water (100 to 110 degrees)
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup sugar
2 large egg yolks
1 teaspoon white vinegar
1/2 teaspoon pure vanilla extract
1/3 cup sour cream
1 2/3 cups all-purpose flour, plus more for work surface
1 cup bread flour
1 teaspoon coarse salt
Gallery
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 3/4 pounds
mb_1011_yeast_dough_2.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
Yield: Makes 1 3/4 pounds
Recipe Summary
Yield: Makes 1 3/4 pounds
Yield: Makes 1 3/4 pounds
Makes 1 3/4 pounds
mb_1011_yeast_dough_2.jpg
mb_1011_yeast_dough_2.jpg
Ingredients
Ingredients
- 2 packages active dry yeast (1 tablespoon plus 2 teaspoons)
- 1/4 cup warm water (100 to 110 degrees)
- 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
- 1/4 cup sugar
- 2 large egg yolks
- 1 teaspoon white vinegar
- 1/2 teaspoon pure vanilla extract
- 1/3 cup sour cream
- 1 2/3 cups all-purpose flour, plus more for work surface
- 1 cup bread flour
- 1 teaspoon coarse salt
Directions
In a small bowl, mix together yeast and warm water; set aside.
In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and sugar on medium speed, scraping down sides of bowl with a spatula as necessary. Add egg yolks, one at a time, mixing well after each addition and scraping down sides of bowl with a spatula as necessary.
Add vinegar and vanilla; mix to combine. Slowly add sour cream, mixing until well combined. Add yeast mixture.
In a large bowl, whisk together both flours and salt. Add to mixer and mix on low until well combined and dough begins to pull away from the sides of the bowl and just begins to form a ball.
Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes. Lightly flour the bottom of a large glass bowl; place dough in bowl and cover with a clean damp kitchen towel. Cover bowl tightly with plastic wrap; let stand until doubled in size, about 3 to 4 hours, or refrigerate overnight.
Reviews (9)
Add Rating & Review
32 Ratings
5 star values:
10
4 star values:
5
3 star values:
6
2 star values:
10
1 star values:
1
Reviews (9)
Add Rating & Review
32 Ratings
5 star values:
10
4 star values:
5
3 star values:
6
2 star values:
10
1 star values:
1
Add Rating & Review
32 Ratings
5 star values:
10
4 star values:
5
3 star values:
6
2 star values:
10
1 star values:
1
32 Ratings
5 star values:
10
4 star values:
5
3 star values:
6
2 star values:
10
1 star values:
1
32 Ratings
5 star values:
10
4 star values:
5
3 star values:
6
2 star values:
10
1 star values:
1
- 5 star values:
- 10
- 4 star values:
- 5
- 3 star values:
- 6
- 2 star values:
- 10
- 1 star values:
- 1
Martha Stewart Member
Rating: Unrated
05/28/2016
Can someone tell me how to warm the dough after being inside the refrigerator overnight? Thanks!
Martha Stewart Member
Rating: Unrated
09/20/2014
Very successful recipe, I made it several times, I also had cut it in half and it was perfect, also I didn't use the bread flour I just used all purpose flour instead of it and it was great.
Martha Stewart Member
Rating: Unrated
11/04/2013
Yes this recipe actually works! It works to perfection ! Best sweet rolls I have ever made and I've made many. Definitely a keeper! Thank you Martha for another fabulous recipe!!!!
Martha Stewart Member
Rating: Unrated
09/22/2013
It's frustrating that this recipe says you can refrigerate the dough overnight but then does not give any direction on how to prepare the dough for use the next day. It should say to pull the dough out of the fridge so many hours before you need to use it as it needs to come to room temperature.
Martha Stewart Member
Rating: 4 stars
07/29/2013
I made this recipe and it turned out quite well. This is a great recipe for those who have never worked with yeast before.
Martha Stewart Member
Rating: Unrated
01/14/2013
I am so much under a great impression - I am a beginner baker and I am making this dough exactly as I saw on Martha Bakes and it is the first time that it comes out and feels exactly as it says on TV. This is the second time that a Martha Stewart recipe is a success - thank you so much.
Martha Stewart Member
Rating: Unrated
08/02/2012
I think I love it
Martha Stewart Member
Rating: Unrated
08/07/2011
@alev_ada I tried it and it worked despite curious order of steps. Delicious!
Martha Stewart Member
Rating: Unrated
07/14/2011
This recipe strikes me as strange because every baking book for advanced bakers including proffessional ones recommends kneading flour, water, yeast and sometimes eggs BEFORE you add fat and sugar. This is because fat and sugar inhibits the formation of gluten. I am wondering then if this recipe actually works.
Martha Stewart Member
Rating: Unrated
05/28/2016
Can someone tell me how to warm the dough after being inside the refrigerator overnight? Thanks!
Rating: Unrated
Rating: Unrated
09/20/2014
Very successful recipe, I made it several times, I also had cut it in half and it was perfect, also I didn't use the bread flour I just used all purpose flour instead of it and it was great.
Rating: Unrated
11/04/2013
Yes this recipe actually works! It works to perfection ! Best sweet rolls I have ever made and I've made many. Definitely a keeper! Thank you Martha for another fabulous recipe!!!!
Rating: Unrated
09/22/2013
It's frustrating that this recipe says you can refrigerate the dough overnight but then does not give any direction on how to prepare the dough for use the next day. It should say to pull the dough out of the fridge so many hours before you need to use it as it needs to come to room temperature.
Rating: 4 stars
07/29/2013
I made this recipe and it turned out quite well. This is a great recipe for those who have never worked with yeast before.
Rating: 4 stars
Rating: Unrated
01/14/2013
I am so much under a great impression - I am a beginner baker and I am making this dough exactly as I saw on Martha Bakes and it is the first time that it comes out and feels exactly as it says on TV. This is the second time that a Martha Stewart recipe is a success - thank you so much.
Rating: Unrated
08/02/2012
I think I love it
Rating: Unrated
08/07/2011
@alev_ada I tried it and it worked despite curious order of steps. Delicious!
Rating: Unrated
07/14/2011
This recipe strikes me as strange because every baking book for advanced bakers including proffessional ones recommends kneading flour, water, yeast and sometimes eggs BEFORE you add fat and sugar. This is because fat and sugar inhibits the formation of gluten. I am wondering then if this recipe actually works.
All Reviews for Yeast Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Yeast Dough
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
