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Yeast Dough

This yeast dough recipe is adapted from a version by baker Seth Greenberg, owner of Just Desserts, whose treats are distributed by East End Cookie Company. Use the dough to make Sugar Buns, Sticky Buns, and Monkey Bread.

  • Yield: Makes 1 3/4 pounds
Yeast Dough

Source: Martha Bakes, April 2011


  • 2 packages active dry yeast (1 tablespoon plus 2 teaspoons)
  • 1/4 cup warm water (100 to 110 degrees)
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1/4 cup sugar
  • 2 large egg yolks
  • 1 teaspoon white vinegar
  • 1/2 teaspoon pure vanilla extract
  • 1/3 cup sour cream
  • 1 2/3 cups all-purpose flour, plus more for work surface
  • 1 cup bread flour
  • 1 teaspoon coarse salt


  1. In a small bowl, mix together yeast and warm water; set aside.

  2. In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and sugar on medium speed, scraping down sides of bowl with a spatula as necessary. Add egg yolks, one at a time, mixing well after each addition and scraping down sides of bowl with a spatula as necessary.

  3. Add vinegar and vanilla; mix to combine. Slowly add sour cream, mixing until well combined. Add yeast mixture.

  4. In a large bowl, whisk together both flours and salt. Add to mixer and mix on low until well combined and dough begins to pull away from the sides of the bowl and just begins to form a ball.

  5. Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes. Lightly flour the bottom of a large glass bowl; place dough in bowl and cover with a clean damp kitchen towel. Cover bowl tightly with plastic wrap; let stand until doubled in size, about 3 to 4 hours, or refrigerate overnight.

Reviews (8)

  • yasminamina 20 Sep, 2014

    Very successful recipe, I made it several times, I also had cut it in half and it was perfect, also I didn't use the bread flour I just used all purpose flour instead of it and it was great.

  • tiffy2162 4 Nov, 2013

    Yes this recipe actually works! It works to perfection ! Best sweet rolls I have ever made and I've made many. Definitely a keeper! Thank you Martha for another fabulous recipe!!!!

  • TheWiz08 22 Sep, 2013

    It's frustrating that this recipe says you can refrigerate the dough overnight but then does not give any direction on how to prepare the dough for use the next day. It should say to pull the dough out of the fridge so many hours before you need to use it as it needs to come to room temperature.

  • naz_mohsin 29 Jul, 2013

    I made this recipe and it turned out quite well. This is a great recipe for those who have never worked with yeast before.

  • adminserv moses 14 Jan, 2013

    I am so much under a great impression - I am a beginner baker and I am making this dough exactly as I saw on Martha Bakes and it is the first time that it comes out and feels exactly as it says on TV. This is the second time that a Martha Stewart recipe is a success - thank you so much.

  • shlaila20 2 Aug, 2012

    I think I love it

  • anna krentowicz 7 Aug, 2011

    @alev_ada I tried it and it worked despite curious order of steps. Delicious!

  • alev_ada 14 Jul, 2011

    This recipe strikes me as strange because every baking book for advanced bakers including proffessional ones recommends kneading flour, water, yeast and sometimes eggs BEFORE you add fat and sugar. This is because fat and sugar inhibits the formation of gluten. I am wondering then if this recipe actually works.

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