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90-Minute Yeast Dough

This recipe was developed by Charlene Patton as part of a presentation for the 2013
4-H National Congress.

Download a pdf of this recipe

Step-by-Step Instructions

Combine 2 cups all-purpose flour, whole wheat flour, sugar, yeast and salt in large mixing bowl.  Add water and vegetable oil or butter and mix to blend well.*

Stir in enough remaining flour to make soft dough.  Knead on lightly floured surface until dough is smooth and elastic, about 3 to 5 minutes.  Form a rounded smooth dough ball.  Cover; let rest for 15 minutes.   

Divide dough into three portions; shape each portion into one dozen rolls (cloverleaf, rosette, breadstick, pretzel, butterhorn). Place shaped dough on greased or parchment lined baking sheet. Cover; proof until double.  Bake at 400o F. oven for 12 to 15 minutes.

TIPS:Baking time may vary depending on size of rolls; keep rolls the same size.

1. *Recipe variations: (Add optional ingredient for variation)

  • Cheese Bread: ½ cup low-fat grated Cheddar cheese
  • Cinnamon Raisin: ½ cup moistened raisins and ½ teaspoon cinnamon
  • Italian Bread – 1 teaspoon Italian Seasoning

    2. Shape dough into three round loaves; slash with plastic serrated table knife to slash ¼-inch cuts into top of dough; let rise; bake loaves at 375ºF for 18 to 20 minutes or  until internal temperature is 190o to 200F. 

    3. Egg Wash: Brush dough with egg wash (1 egg beaten with 1 tablespoon water) before  
    placing in the oven.

4. Dough can also be used to make pizza, focaccia or bread sticks!

5. Visit HomeBaking.org for more recipes and edible art!

Prep Time: 30 Minutes

Total Time: 90 Minutes

Servings: Varies

4 1/2 to 5 cups all-purpose flour

1 cup whole wheat flour

3 tablespoons sugar

2 (1/4 ounce) packages fast-rising dry yeast

2 teaspoons salt

2 cup warm water (120 to 130 F.)

2 tablespoons vegetable oil or butter (melted)

Recipe provided by Home Baking Association, developed by Charlene Patton, for National 4-H Congress