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Bake at 350°F (175°C) for 15–25 minutes, depending on the size of your pastries, until golden brown. For extra softness, brush the tops with melted butter as soon as they come out of the oven.
🌟 Tips for Perfect, Always-Rising Dough
- Don’t overheat your milk – Yeast dies at high temperatures. Keep it comfortably warm, like a baby’s bath.
- Let it rise in a warm, draft-free area – An oven with the light on (but not turned on) is perfect.
- Use bread flour for chewier pastries – Swap half the flour with bread flour if you want a little more structure.
- Add flavor for sweet versions – Citrus zest, cinnamon, nutmeg, vanilla, or cardamom make great additions.
🥐 How to Use This Dough
This soft pastry dough is incredibly versatile. Here are a few ideas:
- Sweet Pastries:
- Cinnamon rolls
- Chocolate or jam-filled buns
- Fruit-filled kolaches
- Glazed donuts
- Savory Pastries:
- Garlic butter rolls
- Cheese-stuffed buns
- Ham and cheese twists
- Mini pizza rolls
Just adjust the sugar slightly and skip the sweet flavorings for savory versions.
❄️ Make Ahead & Freeze
This dough can easily be made ahead:
- Store in the fridge (after first rise) for up to 24 hours.
- Freeze after shaping: Freeze shaped dough balls or rolls on a tray, then transfer to a freezer bag. Let thaw and rise before baking.
- Bake and freeze: Fully bake, cool, and freeze for up to 3 months. Reheat at 300°F (150°C) until warm.
💛 Final Thoughts
This is the one dough recipe you’ll find yourself coming back to again and again. It’s soft, forgiving, and versatile enough to suit any pastry craving—sweet or savory. Whether you’re a beginner baker or a seasoned pro, this dough guarantees fluffy, flavorful, golden-brown results every single time.
So go ahead—flour your counter, roll up your sleeves, and let the aroma of freshly baked pastries fill your kitchen. The secret’s out, and the softest dough is officially yours.
Happy baking! 🥖🍞🥐
