There’s something special about an enriched dough that bakes up soft, golden, and just lightly sweet. This dough takes the classic approach and adds a subtle twist: a gentle smoke infusion option for anyone running a smoker. Whether you’re making rolls for a backyard cookout or a warm pull-apart loaf for the holidays, this dough delivers richness and tenderness every time.
By swapping a few traditional measurements and adjusting the technique, the dough develops deeper flavor while staying easy enough for weeknight bakes. The milk and butter bring softness, the eggs add richness, and the sugar enhances browning so the rolls come out beautifully golden.
For the smoker-loving crowd, this dough is perfect for low-temp finishing. A brief smoke exposure after shaping creates a whisper of wood flavor that pairs amazingly with honey, fruit fillings, or savory spreads.
Even if you stick to the oven, the dough remains incredibly versatile—soft enough for cinnamon swirls, sturdy enough for savory buns, and delicious enough to eat straight out of the pan.
No matter how you bake it, this dough is the kind of foundation every home baker should have in their back pocket.
Ingredients
- 1.5 cup warm whole milk
- 3.5 cup all-purpose flour
- 1 cup bread flour
- 2 large eggs, room temperature
- 0.5 cup granulated sugar
- 5 tbsp unsalted butter, softened
- 2 tsp fine kosher salt
- 1 tbsp active dry yeast
- 1 tbsp honey
Egg Wash
- 1 egg
- 2 tbsp heavy cream
Instructions
- Bloom yeastWarm milk to about 105–110°F. Stir in honey and yeast. Let it sit 8–10 minutes until foamy.
- Mix the doughIn a large bowl, whisk together all-purpose flour, bread flour, salt, and sugar. Add eggs, softened butter, and the bloomed yeast mixture. Mix until the dough begins to come together.
- KneadKnead by hand or with a mixer for 8–10 minutes until smooth and elastic. Dough should be soft but not sticky—adjust with flour or milk if needed.
- First risePlace in an oiled bowl, cover, and let rise 1–1½ hours until doubled.
- ShapeForm into rolls, braids, small loaves, or pull-apart pieces. Place into your chosen pan.
- SmokerPreheat smoker to 180–190°F with mild wood (apple, maple, or pecan). Smoke shaped dough 15–20 minutes just to let it take on aroma. Remove and finish baking in oven as usual.
- Oven bakePreheat oven to 350°F. Brush dough with egg wash. Bake 18–25 minutes, depending on size, until deep golden and set.