One Dough Four Ways

This versatile bread recipe works equally well for loaves, rolls, and pizza.
Easy Yeast Bread

Easy yeast bread makes
delicious dinner rolls.

With Easy Yeast Bread, below, as with many of the recipes in the Better Homes and Gardens New Baking Book, you can let your imagination flow and get creative in the kitchen.Instead of using the savory herbs, substitute cardamom or cinnamon. Try stirring some dried fruit into the dough and shaping it into little buns -- add some vanilla icing and you've got a breakfast treat. Shape it into cinnamon rolls. Use it for pizza crust, focaccia bread, and breadsticks. Add whole wheat flour or cheese to the dough. Bake all the dough at once, or have fresh bread 3 days in a row -- the possibilities are endless. Nothing beats fresh bread ... and now you can make it effortlessly.

Homemade bread is minutes away when you have this no-knead bread dough on hand. Mix it up in 20 minutes, then store it in the refrigerator for up to 3 days or freeze it for up to 3 months. It makes great pizza crust, too.

Follow these simple steps to make Easy Yeast Bread.



  • 3-3/4 cups all-purpose flour (or 2-3/4 cups all-purpose flour plus 1 cup whole wheat flour)
  • 1 package active dry yeast
  • 1/2 teaspoon dried dillweed, or dried sage or basil, crushed (optional)
  • 1-1/4 cups milk
  • 1/4 cup butter or shortening
  • 2 to 4 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 egg or 2 egg whites


1. In a large bowl mix 1-1/2 cups of the all-purpose flour, the yeast, and, if desired, herb; set aside. In saucepan heat and stir milk, butter, sugar, and salt just until warm (120 to 130 degrees F.) and butter almost melts. Add butter mixture to dry mixture along with egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping bowl. Beat on high speed for 3 minutes. Stir in the remaining flour. To freeze the dough at this point, divide the dough in half. Wrap in plastic wrap; place in freezer bags. Seal, label, and freeze for up to 3 months. Before using, thaw for about 2-1/2 hours at room temperature or overnight in the refrigerator. Follow directions for baking given in step 2.

2. Cover and refrigerate for at least 2 hours or for up to 3 days. Stir dough down. Divide dough in half. Cover; let rest 10 minutes.Shape into Butterhorns, Cloverleaf Rolls, Rosettes, or Loaves, as desired. Bake in a 375 degree F. oven until done. (Allow 10 to 12 minutes or until golden for rolls. Allow 25 to 30 minutes or until bread sounds hollow when you tap tops for loaves. If necessary, cover loaves with foil the last 10 minutes of baking to prevent overbrowning.) Immediately remove from pans. Cool on wire racks.


Butterhorns: Grease baking sheets.Divide each half of dough into 2 portions (4 portions total). On a lightly floured surface, roll each portion to an 8-inch circle. If desired, brush with melted butter. Cut each circle into 6 wedges. Starting at wide end of each wedge, roll toward point. Place, pointed ends down, on prepared baking sheets. Cover; let rise in warm place until nearly double (30 to 40 minutes). Bake as directed in step 2.

Cloverleaf rolls

Cloverleaf Rolls: Grease twenty-four 2-1/2-inch muffin cups. Divide each half of dough into 2 portions. Divide each portion into 18 pieces (72 pieces total). Shape each piece into a ball, tucking edges under to make smooth tops. Place 3 balls in each prepared muffin cup, smooth sides up. Cover; let rise until nearly double (30 to 40 minutes). Bake as directed in step 2.


Rosettes: Grease baking sheets. Divide each half of dough into 12 pieces (24 pieces total). On a floured surface, roll each piece into a 12-inch-long rope. Tie rope in a loose knot, leaving 2 long ends. Tuck top end under knot. Bring bottom end up; tuck into center of knot. Place on prepared baking sheets. Cover; let rise until nearly double (30 to 40 minutes). If desired, brush rolls with a mixture of 1 egg yolk and 1 tablespoon water. Bake as directed in step 2.

Loaves: Grease two 8x4x2-inch loaf pans. On a lightly floured surface, roll each half of the dough to a 12x8-inch rectangle. Roll up each, jelly-roll style, starting from a short side. Seal with fingertips as you roll. Place in prepared pans. Cover; let rise in a warm place until nearly double (35 to 45 minutes). Bake as directed in step 2.