Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Yeast Dough 3.5 (34) 10 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on May 16, 2017 Rate PRINT Share Yield: Makes 1 3/4 pounds 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. Cook Mode (Keep screen awake) Ingredients 2 packages active dry yeast (1 tablespoon plus 2 teaspoons) ¼ cup warm water (100 to 110 degrees) ¾ cup (1 ½ sticks) unsalted butter, room temperature ¼ cup sugar 2 large egg yolks 1 teaspoon white vinegar ½ teaspoon pure vanilla extract ⅓ cup sour cream 1 ⅔ cups all-purpose flour, plus more for work surface 1 cup bread flour 1 teaspoon coarse salt Directions 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. Originally appeared: Martha Bakes, Episode MBLB1010 Rate It PRINT