The Softest Dough for All Types of Pastries: The Secret to Always Rising Like Crazy

Activate the Yeast: In a small bowl, combine the warm milk, warm water, and sugar. Sprinkle the yeast over the top and stir gently. Let it sit for 5-10 minutes until it becomes frothy and bubbly, indicating that the yeast is active.

Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and salt. If you’re using a stand mixer, attach the dough hook at this stage.

Add Wet Ingredients: Once the yeast mixture is ready, add the melted butter, egg, and vegetable oil (if using) to the dry ingredients. Mix until the dough starts to come together.

Knead the Dough: Knead the dough on a floured surface or with a stand mixer on low speed for about 8-10 minutes, until it becomes soft, smooth, and elastic. You may need to add a little extra flour if the dough is too sticky, but be careful not to add too much to keep the dough soft.

Let the Dough Rise: Place the dough in a lightly greased bowl and cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm place for about 1-1.5 hours or until it has doubled in size.

Punch Down and Shape: Once the dough has risen, punch it down to release any air bubbles. You can now shape it into rolls, a loaf, or any other pastry shape you desire.

Second Rise: Allow the shaped dough to rise again for 30-60 minutes, depending on the size of your pastries. This step ensures the dough rises perfectly during baking.

Bake: Preheat your oven to 375°F (190°C). Bake your pastries for 20-25 minutes or until golden brown on top. For a golden finish, you can brush the top with a bit of melted butter before baking.

Serve and Enjoy: Once your pastries have baked and cooled slightly, serve them warm. The dough should be soft, airy, and have a perfect rise.

Serving and Storage Tips:

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