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 makeSugar Buns, Sticky Buns, and Monkey Bread.

Martha Bakes, Episode MBLB1010


Read the full recipe after the video.

Recipe Summary

Makes 1 3/4 pounds


Ingredient Checklist


Instructions Checklist
  • In a small bowl, mix together yeast and warm water; set aside.

  • 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.

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

  • 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.

  • 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 (9)

32 Ratings
  • 5 star values: 10
  • 4 star values: 5
  • 3 star values: 6
  • 2 star values: 10
  • 1 star values: 1
Rating: Unrated
Can someone tell me how to warm the dough after being inside the refrigerator overnight? Thanks!
Rating: Unrated
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.
Rating: Unrated
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!!!!
Rating: Unrated
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.
Rating: 4 stars
I made this recipe and it turned out quite well. This is a great recipe for those who have never worked with yeast before.
Rating: Unrated
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.
Rating: Unrated
I think I love it
Rating: Unrated
@alev_ada I tried it and it worked despite curious order of steps. Delicious!
Rating: Unrated
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.