Quick Yeast Dough Recipes

QUICK YEAST ROLLS

Steps:

• In a large bowl, mix the shortening, sugar, and hot water. Allow to cool until lukewarm, and mix in the yeast until dissolved. Mix in the egg, salt, and flour. Allow the dough to rise until doubled in size.
• Grease 8 muffin cups. Divide the dough into the prepared muffin cups, and allow to rise again until doubled in size.
• Preheat oven to 425 degrees F (220 degrees C).
• Bake for 10 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.

QUICK YEAST BREAD

Steps:

• Put 4 cups of the flour, yeast, sugar and salt into large bowl.
• Pour in hot water and oil and mix until combined- it will be sticky.
• Add the remaining flour in increments until dough is no longer sticky.
• Knead for about 5 minutes until dough is elastic and smooth.
• Place dough back into bowl and cover with a damp teatowel and let it rise until double its size- about 1/2 hour.
• Punch it down and divide dough into two pieces.
• Roll pieces long enough to fill two well oiled loaf pans and leave to rise until dough has reached the rim of the pan.
• Bake at 400F for 40 minutes.
• Rub hot breads with water and wrap in a teatowel to'sweat' to soften the crust.

QUICK YEAST DOUGH

Steps:

• Place yeast, 1 T. sugar, and the warm water in food processor fitted with steel blade. Process mixture briefly and let stand until yeast is foamy, about 5 minutes.
• Add flour, butter, salt, and the remaining sugar to processor. With motor running, pour eggs through feed tube. Process just until dough gathers into ball, 15-20 seconds; it will very sticky.
• Coat inside of large bowl with vegetable oil or butter. Place dough in bowl and turn to coat entire surface. Cover bowl with oiled plastic wrap and let dough rise in warm place until doubled in bulk, 25-35 minutes.
• Punch down dough. Turn out onto lighly floured surface and knead dough 1 minute.
• With sharp knife, cut dough in half and use one half as directed in either of my recipes. Keep second half of dough covered at room temperature up to 1 hour and punch down again before using.

SIMPLE YEAST BREAD / DOUGH

Steps:

• Combine 1/2 cup warm water with 2 tablespoons of yeast and in a large mixing bowl and set aside for about 5 minutes.
• Combine the 1 1/4 cups warm water with the butter or oil and add to the yeast mixture after it has expanded.
• Combine the salt and flour and add 2 cups of flour to the yeast / water mixture and mix well.
• Continue adding flour until a soft dough forms and begins to pull away from the sides of the bowl. Turn the soft dough out onto a well floured surface and knead in remaining flour, continuing to knead for about 10 minute until the dough is very soft and pliable.
• Place the dough into a well-greased pan, turning once to coat and allow to rise for about 1 1/2 hours. Dough is ready when doubled in size and indentation remains when pressing a finger into the center.
• Press to deflate and shape the dough as you desire. You can use it to make mini pizzas, hot dog wraps, 2 regular sized pizzas, 2 loafs of bread or cinnamon bread.
• After shaping the dough, allow to rise again for 10-15 minutes before baking. Bake in a very hot oven (450-500 F) for 12-15 minutes. Check for desired golden color / doneness. Ovens vary in cooking time, so check the dough at about 10 minute and then adjust the cooking time / temperature according to your oven.

EASY PIZZA DOUGH WITH INSTANT YEAST

Steps:

• Combine 1 1/2 cup (187.5 g) of flour, instant yeast, sugar, and salt in a large bowl.
• Add olive oil and warm water and use a wooden spoon to stir well very well.
• Add any additional flour as needed, stirring until the dough is forming into a cohesive, elastic ball and is beginning to pull away from the sides of the bowl. The dough will still be slightly sticky but still should be manageable with your hands.
• Drizzle a separate, large, clean bowl generously with olive oil and use a pastry brush to brush up the sides of the bowl.
• Lightly dust your hands with flour and form your pizza dough into a round ball and transfer to your olive oil-brushed bowl.
• Allow dough to rise for 30 minutes or until doubled in size. If you intend to bake this dough into a pizza, I also recommend preheating your oven to 425F (215C) at this point so that it will have reached temperature once your pizza is ready to bake.
• Once the dough has risen, use your hands to gently deflate it and transfer to a lightly floured surface and knead briefly until smooth (about 3-5 times). Use either your hands or a rolling pin to work the dough into 12" circle.
• Use a fork to poke holes all over the center of the pizza to keep the dough from bubbling up in the oven.
• Add desired toppings and bake in a 425F (215C) preheated oven for 13-15 minutes or until toppings are golden brown. Slice and serve.

QUICK AND EASY PIZZA DOUGH

Steps:

• Combine water, yeast, and sugar in a bowl; let stand until foamy, about 5 minutes. Add flour, salt, and oil, and stir until a ragged dough forms. Transfer to a lightly floured work surface.
• Knead with floured hands until dough is smooth, elastic, and tacky but no longer sticky, about 5 minutes. Transfer to a bowl brushed with oil, turning dough to evenly coat. Cover with plastic wrap and let stand in a warm, draft-free place until doubled in volume, 30 to 45 minutes.

QUICK AND EASY PIZZA CRUST

Steps:

• Preheat oven to 450 degrees F (230 degrees C). In a medium bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
• Stir in flour, salt and oil. Beat until smooth. Let rest for 5 minutes.
• Turn dough out onto a lightly floured surface and pat or roll into a round. Transfer crust to a lightly greased pizza pan or baker's peel dusted with cornmeal. Spread with desired toppings and bake in preheated oven for 15 to 20 minutes, or until golden brown. Let baked pizza cool for 5 minutes before serving.

QUICK MIX QUICK RISE PIZZA DOUGH

Steps:

• In a large bowl, combine 1 1/2 cups of flour with yeast and salt.
• Pour hot water and oil into flour mixture and mix well.
• Mix in remaining flour to make a slightly sticky dough.
• Form dough into a ball.
• On a lightly floured surface - or using the dough hook on KitchenAid mixer - knead dough for about five minutes or until smooth and elastic.
• Cut dough in half; cover and let rest for 10 minutes. To make later, refrigerate the rounds of dough at this point. Bring to room temperature before rolling or stretching.
• Meanwhile, lightly oil pizza pans or sheets and sprinkle lightly with cornmeal.
• Roll dough to desired thickness and transfer to pans, or place dough directly on pan and pat and stretch to desired shape and thickness.
• Let rise for 15 minutes, a little longer if you are making a thick crust.
• Add toppings.
• Bake in 450 degree oven for 16 to 18 minutes.