Name: The Only Dough Recipe I Ever Need
Prep time: 15 min
Cook time: 25 min
Total time: 2 h 15 min
Cuisine: Universal
Ingredients: 3 ½ cups all-purpose flour (440g); 1 ½ cups warm milk or water (360ml); 2 tablespoons sugar; 2 ¼ teaspoons instant yeast (1 packet)

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This versatile dough has become my go-to base for everything from pizza nights to sweet cinnamon rolls and even soft dinner rolls. It’s simple, reliable, and comes together with just a few pantry staples. Once I tried it, I stopped looking for any other dough recipes—it’s that good.

The Only Dough Recipe I Ever Need

Why I Love This Recipe

I love how this dough adapts to almost anything I want to make. Whether I’m craving something savory or sweet, it delivers perfect texture and flavor every time. The process is easy, the ingredients are minimal, and the results are always consistent. It rises beautifully, is easy to knead, and bakes into golden, fluffy perfection.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 ½ cups all-purpose flour (440g)
1 ½ cups warm milk or water (360ml)
2 tablespoons sugar
2 ¼ teaspoons instant yeast (1 packet)

Directions

In a large mixing bowl, I combine the warm milk (or water), sugar, and instant yeast. I let it sit for about 5–10 minutes until it starts to foam—this tells me the yeast is active.
I add the flour gradually, mixing until a shaggy dough forms.
I knead the dough on a lightly floured surface for about 8–10 minutes until it becomes smooth and elastic.
I place the dough in a lightly greased bowl, cover it, and let it rise in a warm spot for about 1 hour or until it has doubled in size.
Once risen, I punch it down and use it as needed—for pizza, cinnamon rolls, bread, or dinner rolls.
I shape the dough according to the dish I’m making, let it rise again for 30–45 minutes, then bake at 375°F (190°C) until golden brown (usually 20–25 minutes depending on the recipe).

Servings and timing

This dough recipe makes enough for:

2 medium pizzas
12 dinner rolls
1 loaf of bread
8 cinnamon rolls

Prep time: 15 minutes
Rise time: 1 hour 30 minutes
Bake time: 20–25 minutes
Total time: About 2 hours 15 minutes

Variations

Whole wheat version: I sometimes swap half the all-purpose flour for whole wheat flour for a heartier flavor and texture.
Dairy-free: Using warm water instead of milk works just as well.
Sweet dough: I increase the sugar to ¼ cup and add a teaspoon of vanilla extract when I use this for cinnamon rolls or sweet bread.
Herbed dough: I mix in dried herbs like oregano, thyme, or garlic powder for savory rolls or flatbreads.

Storage/Reheating

Once baked, I store the bread or rolls in an airtight container at room temperature for up to 3 days. For longer storage, I freeze them for up to 3 months.

To reheat, I warm the bread or rolls in a 300°F (150°C) oven for about 10 minutes or until heated through. If frozen, I thaw them first at room temperature before reheating.

FAQs

How do I know if my yeast is still active?

If the yeast mixture becomes foamy after sitting for 5–10 minutes, it’s active. If there’s no reaction, I usually start over with new yeast.

Can I make this dough ahead of time?

Yes, I often make the dough, let it rise once, then refrigerate it overnight. I bring it back to room temperature before shaping and baking.

What’s the best way to knead dough by hand?

I push the dough with the heel of my hand, fold it over, and repeat. I do this for 8–10 minutes until it feels smooth and elastic.

Can I use bread flour instead of all-purpose flour?

Yes, bread flour works well and gives a chewier texture, especially great for pizza or rustic bread.

Do I need to grease the bowl for rising?

Yes, I lightly grease the bowl to prevent the dough from sticking and to make it easier to remove after rising.

Conclusion

This dough recipe is truly a game changer in my kitchen. It’s the foundation for so many delicious meals and treats, and I love how easy it is to make and customize. Once I started using it, I never looked back—it really is the only dough I ever need.