Best Bread Dough Ever (thanks to Christina Tosi from Milk)


Best Bread Dough Ever (thanks to Christina Tosi from Milk)

I don’t have time to proof dough, knock it back, proof it again, have another round and wait and wait.  I am way too busy and my mind is usually on the washing, the driving, the after school activity needs and everything else.  And yet, the smell of freshly baked bread is wonderful and the joy of watching kids play with dough has always been an incentive to keep making it.  This is the BEST recipe ever because it is simple and versatile.  Kids can make it themselves. It can rise in 45 minutes or you can leave it for longer.  You can even throw it in the fridge and bring it back to room temperature if you start way too early. I LOVE it 🙂 If you are seriously into your bread making then you may scoff at this recipe.......... If you are seriously into making some delicious bread and want to do so pain free - then this is for you!!!


  • 550 g Plain flour
  • sprinkle of sea salt flakes or fine salt
  • 4 g dry yeast tends to be about 1/2 sachet
  • 1 3/4 cups warm water


  1. Mix the dry ingredients together.
  2. Add the water and use a wooden spoon to pull it all together.
  3. I use a stand mixer (Kitchen Aid) with a dough hook to then knead the dough for around 8 minutes.  It is very very soft and wet.  This is correct!
  4. Spray a glass bowl with some rice bran or canola oil, to lightly oil.
  5. Tip the dough into the bowl and cover with cling film or with a damp tea towel.
  6. Allow the dough to rise at room temperature (or in an oven on pilot light) for 45 minutes.
  7. Now you can use the dough to make small bread rolls.
  8. Tip the dough out onto your counter top.
  9. Flatten with your hand and divide into 8.
  10. Roll into round or oblong shapes and brush the tops with a lightly beaten egg and a little water mixed together.
  11. Bake as they are for 20 minutes in a 180C oven.

Recipe Notes

This is a very wet dough mix - don’t be tempted to add flour along the way! You can flatten out each piece of dough and add a filing such as pureed fruit or a flavoured butter and then pull the edges up and cover the filling.  Turn the bread roll over so that the join is at the bottom.  Brush with egg and bake as per directions above.


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5 thoughts on “Best Bread Dough Ever (thanks to Christina Tosi from Milk)

  1. This looks fab – I usually use a very long-winded version which is great, but like you say, doesn’t happen too often because there is so much else to do. Can’t wait to try this/get Joseph to try it!!
    Thanks heaps 🙂

      1. Van, these are awesome. I have made them two days in a row. My kids love them for breakfast and school lunch. My daughter’s favourite is ham and cheese, but they both love nutella (not surprising given I keep finding spoons in the jar…).
        I have found that if I can leave the dough a little longer (2 hours – by mistake last night!) then it produced a lighter fluffier bun.
        Thanks heaps!!

    1. Hi Toni

      I have used the recipe for flat bread and it worked OK – I can’t see why not! I tend to make individual ones because the kids love them 🙂

      PS. let me know if you try it out 🙂

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