Easy Master Dough Recipe Using Fresh Milled Flour

Hamburger buns and rolls on cooling rack with a bread knife and one of the buns cut open to show the crumb.

Easy Master Dough Recipe Using Fresh Milled Flour

This versatile master dough recipe uses 100% fresh milled flour for amazing flavor and nutrition. Use for bread, pizza, rolls, burger buns, and more!

Course Bread

Cuisine American

Keyword Dough Recipe, fresh milled flour, Fresh Milled Flour Recipe, Master Dough Recipe, Master Fresh Milled Flour Dough

Prep Time 40

Rising Time 4

Total Time 4 53

Servings servings

Calories 156kcal

Author Mary Rose

Equipment

Grain Mill
Stand Mixer
Baking Sheet or Loaf Pan

Ingredients

1 1/4 cup Warm Water 265 grams
2 tbsp Olive Oil 25 grams
1 tbsp Honey 10 grams
1 Egg
3 1/2 cups Fresh Milled Flour 450 grams
1 tsp Salt 5 grams
1/2 tbsp Instant Yeast 5 grams

Instructions

Mill Wheat Berries

Mill wheat berries on the fine setting of your grain mill.

Mix Dough

Heat the water to 100-105 degrees F.
In the bowl of a stand mixer with a dough hook attachment, add the water, oil, honey, egg, and flour.
Mix on speed 1 until just combined and no dry bits of flour remain.

Soak Dough

Cover and let this dough soak or rest for 30 minutes.

Add Yeast, Water, and Knead Dough

Sprinkle the salt and yeast over the dough and knead on speed 2 for 6-8 minutes or until the dough is stretchy and glossy.
Pinch off a piece of the dough and stretch it out between your fingers. If the dough can be stretched thin enough to see through it without breaking, the dough is kneaded properly and ready to rise.
If it breaks easily, continue kneading for 2 minutes at a time and check the dough again.
This is the "windowpane test".

First Rise

Transfer the dough to a lightly greased large mixing bowl.
Cover and let rise for 1 to 1 1/2 hours at room temperature or until doubled in size.

Shape Dough and Bake (With Several Options)

At this point, you can decide to make a sandwich loaf, a pizza crust, a batch of dinner rolls, cinnamon rolls, hamburger or hotdog buns, or hoagie rolls.
Depending on the recipe you choose, punch down the dough and shape your dough accordingly.
For a sandwich loaf, pat out the dough to press out the bubbles and roll back into a loaf shape. Place in a prepared loaf pan and let rise for 30 minutes to an hour or until the dough tops over the rim of the pan.
Bake at 350 degrees F for 35 minutes. Cool the loaf of bread completely before slicing.
For dinner rolls, divide the dough into 12 equal pieces and roll into balls. Place on prepared baking sheet and cover with a towel. Let rise 30 minutes to an hour.
Bake at 400 degrees F for 15 minutes.
If you choose to make hamburger or hotdog buns, divide into 8 equal pieces and shape either into a round (hamburger) or oblong (hotdog) shape and place on a baking sheet to rise for 30 minutes to an hour covered.
Bake at 400 degrees F for 18 minutes.
You can use this dough for a pizza crust as well. Simply pat the dough into your pizza pan, top with your favorite toppings and bake at 450 degrees F for 20-25 minutes.
Another option is to make cinnamon rolls. Roll the dough out into a rectangle and top with cinnamon and sugar mixed with softened butter. Roll the dough back up into a log and cut into 12 equal pieces.
Place in a prepared baking pan or cast iron skillet and let rise an additional 30 minutes to an hour.
Bake at 400 degrees F for 18 minutes.

Notes

You can freeze this dough after the first rise.

Punch down the dough and place in a lightly greased freezer bag.

Freeze for up to 3 months.

When ready to use, thaw the dough and continue with the recipe by shaping and doing the second rise before baking.

Nutrition