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risen white bread dough in a bowl

Super Soft White Bread Dough

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 20 reviews
  • Author: Erin Clarkson
  • Prep Time: 15 minutes
  • Total Time: 2 hours
  • Yield: 12 servings 1x
  • Category: Bread
  • Method: Baking
  • Cuisine: American


This super easy White bread dough is the perfect versatile bread dough. It is easy to work with, and a great place to start if you are new to making homemade bread. It can be used for a wide range of recipes, from a basic white bread loaf recipe to parker house rolls. Follow my step by step guide for all the tips and tricks on how to make your own white bread dough!


  • 220g whole milk, at room temperature
  • 50g warm water
  • 10g granulated sugar
  • 7g (2 tsp) instant yeast
  • 35g instant milk powder (I used full fat)
  • 430g Bread flour
  • One large egg (50g not including the shell), at room temperature
  • 2g (3/4 tsp) kosher salt
  • 60g unsalted butter, at room temperature, plus more for greasing the rising bowl


  1. In the bowl of a stand mixer fitted with the dough hook attachment, combine all the ingredients except for the 60g unsalted butter.
  2. Mix the dough on medium speed for about 10 minutes. At first a shaggy dough will form, then the dough will start to smooth out and become elastic and will start to pull away from the sides of the bowl. I find that this usually takes me 8-10 minutes. If your dough is really really not coming together at this point, you can add flour a teaspoon at a time until the dough clears the sides of the bowl. The dough should pass the windowpane test at this stage - when you break a little off and stretch it between your fingers, it should stretch to allow light to show through without breaking.
  3. Once the dough is developed, add the butter and mix for a further 5 minutes until incorporated. The dough should be smooth and elastic. 
  4. Transfer the dough to a clean work surface and flour very lightly if needed. Shape the dough into a tight ball using a bench scraper and then transfer to a lightly greased bowl. Cover the bowl with plastic wrap and leave in a warm spot until risen and doubled in size, about 1 hour. 
  5. Alternatively you can do the first rise overnight in the fridge. Place the dough into the covered bowl and then leave on the counter for 10 minutes then transfer into the fridge overnight. The dough will need 30 minutes or so the next day to come closer to room temperature. 
  6. Use the dough as directed in the recipe.

Recipes which use this dough as a base - White Bread Loaf, Parker House Rolls


If you do not have the milk powder, you can leave it out. 

Bread flour is often also called 'strong' flour or 'high grade' flour in other countries.

I use Kosher salt in my baking. Regular salt may be more salty so if you are measuring by volume you may need to adjust. If you are measuring by weight use the amount listed. If you are using salted butter, you may need to hold back on the salt a little.