In our household, it goes by many names: “master dough” or “multi-purpose dough”- this everyday baking dough is so easy and can be used to make all your favorite dough-based recipes!

A Bread Dough you’ll want to keep handy

I know, I know!

“Another bread recipe, Emily?”

But this is the one! The one we switch over to once the temps start warming up and we are back outside 22 hours a day. No stretch and folds. No waiting a whole day to eat fresh bread. I literally make the dough up on a Sunday and will use that dough all week to make a couple of loaves of bread and some cinnamon rolls or a loaf of bread, some focaccia, or some flatbreads for supper or 3 loaves of bread (2 for us, one for my parents) or 3 dozen rolls.

It’ll last in the fridge for up to 10 days! Having a “ready-to-go” dough sitting in your fridge opens the door to so many recipes.

This is without a doubt our quickest bread recipe – rise for 45 minutes and then bake per your recipe’s instructions!

• Why you’ll love this Quick Dough
• Ingredients
• Steps
• Flour milling
• Savory and Sweet recipes you can make with this dough
• FAQs
• Printable Recipe Card
• More bread recipes!

Why you will love this Quick Dough recipe!

One Dough, Endless Possibilities!

Make everything from sandwich loaves to cinnamon rolls, pretzels and pizza crusts with just one simple dough.

Saves Time and Effort

Instead of mixing up multiple doughs for different recipes, getting ingredients out and then putting them away, cleaning up your workspace and the dishes multiple times throughout your week, this one batch covers both sweet and savory baked good, all in one easy-to-make dough.

Consistently Perfect Texture!

This dough is tried and true, bakes up beautifully soft and pillowy, every time!

Easily Adaptable

Add herbs, spices, cheeses or sweet fillings to customize it for any occasion or recipe!

Beginner and Family Friendly!

Simple enough for beginners but customizable for seasoned bakers looking for a perfect go-to dough.

How to Make Everyday Baking Dough

Ingredients

• 1000 grams (about 4 1/2 cups) warm water (90-95°)
• 25 grams (about 2 tablespoons) active dried yeast
• 1200 grams (about 10 cups) all-purpose or bread flour (I personally love milling our own flour)
• 3 tablespoons sea salt
• 1/4 cup sweetener (optional) – sugar, honey, etc.
• 1/2 cup extra virgin olive oil or melted butter

Step-By-Step Instructions

1. Add the water into a stand mixer or large bowl. Add in the yeast and whisk to combine. Allow the yeast to hydrate for 10 minutes
2. Add in the flour, salt, and optional sugar. Knead on medium speed for 8 minutes. This can also be done by hand.
3. Add in olive oil and knead again until combined. Transfer the dough to a container with a lid and allow it to rise at room temperature for 45 minutes before using. Option: you can also transfer the dough to the refrigerator until needed.
4. If using the dough from the refrigerator, allow it to rise for 45 minutes to 1 hour before baking.

Flour Milling for Everyday Bread

Milling our own flour has become of the healthiest things we’ve incorporated into our baking and cooking. Not only do I know that my flour is fresh and has all the best parts of the grain that I’m milling and nothing more, but my wheat berries, stay fresher for much longer than store-bought flour.

Nutrimill has been so gracious to give my Hearty Sol followers $20 off a mill of your own with the code HEARTYSOL, when you check out.

So, what can I make with this all-purpose dough?

Glad you asked 🙂 I can usually bake 3 different items from this everyday baking recipe.

Savory Recipes:

1. Garlic Herb Focaccia – Roll out the dough, dimple it with your fingers, drizzle with olive oil, and sprinkle with minced garlic, rosemary, and sea salt before baking.
2. Cheesy Pull-Apart Bread – Roll the dough into balls, coat with garlic butter, layer in a pan with shredded cheese, and bake for a gooey, shareable treat.
3. Stuffed Pizza Rolls – Flatten small portions of dough, fill with mozzarella, pepperoni, and marinara sauce, seal, and bake until golden.
4. Savory Hand Pies – Roll out circles of dough, fill with sautéed mushrooms, onions, and cheese, fold, and bake.
5. Soft Pretzels – Shape into pretzels, dip in a baking soda solution, sprinkle with salt, and bake for that classic chewy texture.

Sweet Recipes:

6. Cinnamon Rolls – Roll out the dough, spread with butter, cinnamon, and sugar, roll up, slice, and bake. Top with icing for a classic treat.
7. Fruit-Filled Kolaches – Make small dough rounds, press an indentation, fill with jam or sweetened cream cheese, and bake.
8. Chocolate Babka – Roll out the dough, spread with chocolate filling, twist into a loaf, and bake for a rich, swirled bread.
9. Apple Turnovers – Roll out dough, fill with spiced apple mixture, fold into pockets, seal, and bake.
10. Sweet Almond Braid – Spread with almond paste, braid, bake, and drizzle with icing for an elegant breakfast pastry.

What people are asking about Everyday Baking Dough

1. Can I make this dough ahead of time and store it?

Yes! This master dough is great for meal prep. You can store it:

• In the fridge for up to 10 days (cover tightly to prevent drying out).
• In the freezer for up to 3 months (divide into portions and wrap well). When ready to use, thaw overnight in the fridge and let it come to room temperature before shaping.

2. Can I use whole wheat flour instead of white flour?

Yes, but with some adjustments. Whole wheat flour absorbs more liquid and can make the dough denser. For the best texture, use a 50/50 mix of whole wheat and all-purpose (or bread flour). If using 100% whole wheat, add an extra tablespoon or two of water and knead well to develop gluten.

3. How do I know if I’ve kneaded the dough enough?

You can test by using the windowpane test—stretch a small piece of dough between your fingers. If it forms a thin, see-through sheet without tearing, it’s ready. If it breaks easily, knead for a few more minutes.

4. Can I let the dough rise overnight?

Absolutely! A slow, cold rise in the fridge (8-12 hours) enhances the flavor and texture. Just cover the dough tightly and let it rise in the refrigerator overnight. Before shaping, let it sit at room temperature for about 30-60 minutes.

5. Why isn’t my dough rising?

A few things could be happening:

• Old yeast – Check the expiration date. If it doesn’t foam when mixed with warm water and a pinch of sugar, it’s no longer active. This has happened to me!
• Cold environment – Dough rises best in a warm, draft-free space. If your kitchen is cool, place the dough in a slightly warm (but turned-off) oven.
• Too much flour – If the dough is too stiff or dry, it won’t rise properly. Add a little more liquid if needed.

6. Can I make this dough without yeast?

This recipe is designed for yeast, but if you want a yeast-free option, try using baking powder and baking soda with an acidic ingredient like yogurt or buttermilk. The result will be more like quick bread or biscuits rather than traditional bread.

7. What can I make with this everyday dough?

This dough is incredibly versatile! (See my list above). You can make savory or sweet recipes like:

• Savory: Pizza crust, garlic knots, dinner rolls, soft pretzels, sandwich bread
• Sweet: Cinnamon rolls, monkey bread, filled pastries, fried donuts, or soft brioche-style bread

8. How Can I Make This Dough Gluten-Free?

Making a gluten-free version of this master dough requires some adjustments since traditional gluten-free flours lack the elasticity that gluten provides. Here’s how you can modify the recipe:

1. Use a Gluten-Free Flour Blend – Choose a high-quality 1:1 gluten-free baking flour that contains xanthan gum or guar gum (such as Bob’s Red Mill or King Arthur’s). This helps mimic the structure of regular flour.
2. Add Extra Moisture – Gluten-free doughs tend to be drier, so you may need to add an extra 1-2 tablespoons of liquid (water, milk, or oil) to keep the dough soft.
3. Use Psyllium Husk or Xanthan Gum – If your flour blend doesn’t include a binder, add 1 teaspoon of xanthan gum or psyllium husk powder per cup of flour to improve texture.
4. Skip Kneading – Unlike wheat-based doughs, gluten-free dough does not require extensive kneading. Instead, mix until combined and let it rest for about 30 minutes to allow the flour to absorb moisture.
5. Shorter Rise Time – Gluten-free doughs often rise faster and don’t hold structure as well. Keep an eye on the dough and avoid over-proofing.

While this version won’t have the exact same stretch and chew as the original, it will still make delicious gluten-free pizza, rolls, or even cinnamon rolls!

9. How do I get a golden, bakery-style crust?

For a crispier, golden crust:

• Brush the dough with an egg wash (1 beaten egg + 1 Tbsp water) before baking.
• Bake with steam—place a pan of hot water on the bottom rack or spritz the oven with water in the first 10 minutes.
• Use a baking stone or preheated cast iron for an artisan-style finish.

10. Can I use this dough for fried recipes like donuts?

Yes! This master dough is great for frying. If making donuts or fry bread, let the shaped dough rise before frying in 350°F oil until golden brown. Coat with cinnamon sugar or glaze for extra flavor.

Printable Recipe Card

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Check out our other bread recipes

• Classic Garlic Knots
• Baking your first Sourdough Loaf
• Milled Grain Sourdough
• Whole Wheat Sourdough Sandwich Bread