The most versatile dough recipe you’ll ever find!
In a large mixing bowl (this is my favorite mixing bowl), combine the water, yeast, and sugar.
Stir until dissolved, then add in the egg and salt.
Add the flour one cup at a time. Once the mixture is too stiff to mix with a fork, transferred it to a well-floured countertop.
Knead for 4-5 minutes, or until smooth and elastic. Add more flour if the dough is continues to stick to your hands.
Shape the smooth dough into a ball and place in a bowl. Cover with a dish cloth and let rise in a warm place for one hour (or until the dough has doubled).
After this first rise is complete, use these directions to turn it into the following baked goods:
Grease a standard-sized loaf pan (9″x5″). After the first rise is complete, punch down the dough and shape it into a “log”. Place it into the loaf pan and allow to rise 20-30 more minutes, or until it starts to peek over the edge of the pan. Bake in a 350* oven for 25-30 minutes, or until lightly browned.
After the first rise is complete, press the dough into a 12-inch circle on a baking stone, baking sheet, or this cast iron pizza pan (you can also use a standard cookie sheet if that’s all you have). Top with sauce, cheese, and your favorite toppings. Bake in a 450* oven for 15-20 minutes, or until the crust is golden brown and the cheese is bubbly.
After the first rise is complete, divide the dough into 15 pieces. Shape into balls and arrange in a greased 9×13-inch pan (this oil sprayer doesn’t use aerosol). Rise for an additional 30 minutes in a warm place. Bake at 375* for 20-25 minutes, or until golden brown.
After the first rise is complete, roll the dough into a 20 x 13-inch rectangle on a floured countertop. Spread 4 tablespoons of softened butter on top (leave 1/2-inch margin around the edges), and sprinkle with 1/2 cup brown sugar and 2 tablespoons cinnamon. Starting on the long side, roll it up and press the seam together to seal the roll. Using a serrated knife, cut into 12 rolls. Arrange the rolls in a greased 9×13-inch pan and allow to rise for 30 minutes, or until the rolls are puffy. Bake in a 350* oven for 25 minutes, or until golden brown.