Discover the Secret to Effortless, Soft Yeast Dough for Perfect Morning Bakes
Master the art of making incredibly tender and elastic yeast dough that rises overnight in your fridge. Ideal for fluffy buns, pies, and pastries, this easy recipe with dry yeast lets you prepare ahead and enjoy fresh baked goods every morning with minimal effort.
Experience the delight of soft, supple dough that requires minimal effort! This classic overnight yeast dough, made with dry yeast and milk, rests in the refrigerator for hours, allowing you to prepare it in the evening and bake fresh, golden buns come morning. Perfect not only for buns but also for pies, pastries, and larger baked treats!
Step-by-Step Guide
Total preparation time: 12 hours 20 minutes
Step 1:
Gather your ingredients. Butter and milk don't need to be pre-warmed since both will be gently heated during preparation. If you prefer fresh yeast over dry, use three times the amount. More details on yeast types are shared at the end.
Step 2:
In a small bowl, combine dry yeast and sugar, then add 50ml of warm water. Stir and let the mixture rest for 10 minutes until a frothy layer forms on top, signaling active yeast. If no foam appears, replace your yeast.
Step 3:
Melt the butter using a microwave or double boiler. Proper melting techniques are explained after the final step.
Step 4:
In a mixing bowl, add salt, pour in milk and the melted butter. Mix well. The cold milk will cool the butter while warming up slightly, eliminating the need for additional heating or cooling.
Step 5:
Sift flour into the liquid ingredients. Sifting aerates the flour, resulting in a lighter, fluffier dough. Learn more about flour properties in a dedicated article linked below.
Step 6:
Pour the frothy yeast mixture on top of the flour. Gently mix the flour with the yeast without disturbing the liquid beneath, then start kneading the dough—first with a fork, then by hand. Thanks to the generous butter, the dough is incredibly pliable and non-sticky, making kneading easy and enjoyable.
Step 7:
The dough will quickly form a smooth ball. Place it in a bowl, cover with plastic wrap or a lid, and refrigerate. For best results, chill for at least 4 hours, preferably overnight (8-12 hours).
Step 8:
The dough will rise slightly in the fridge, which is normal—it will continue to expand beautifully during baking. Remove it from the fridge and let it sit at room temperature for about 30 minutes before shaping.
Step 9:
Roll the dough into a thin sheet. Brush with melted butter and sprinkle with sugar—raw cane sugar works wonderfully.
Step 10:
Roll the dough sheet into a log.
Step 11:
Cut the log into 8 equal pieces. Make a partial cut halfway through each piece, then gently spread to form a heart shape.
Step 12:
Arrange the shaped buns on a baking sheet lined with parchment paper. Brush with beaten egg for a glossy finish.
Step 13:
Bake in a preheated oven at 350°F (180°C) for 25-30 minutes until golden and fragrant.
Step 14:
Serve warm and enjoy your fresh, homemade buns. Bon appétit!
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