By Kansas Living

White or Whole Wheat Dough

White or Wheat Dough


  • 2 teaspoons active dry yeast
  • ½ cup lukewarm water (110°F-115°F)
  • ½ teaspoon granulated sugar
  • ½ cup vegetable shortening or butter
  • ½ cup granulated sugar
  • 1 large egg, beaten
  • 1 ½ teaspoons salt
  • 2 cups milk, scalded and cooled to lukewarm
  • 7 ½ -7 ¾ cups all-purpose flour or bread flour OR
  • 4 cups whole wheat flour plus 3 ¼ -3 ½ cups all-purpose or bread flour


Note: Dough may be kept covered in refrigerator for several days and used when needed.

  1. In small bowl, dissolve yeast in lukewarm water, stirring in ½ teaspoon sugar. Let stand 5 minutes.
  2. In mixer bowl, beat shortening with ½ cup sugar; add egg, salt, cooled milk, and dissolved yeast.
  3. Stir in flour a little at a time until dough is combined enough to knead. Knead by hand or with dough hook 8 minutes or until smooth and elastic. Place in greased bowl; cover and let rise until doubled. Punch down dough. Shape as desired.


This recipe was orginally shared at the 2018 Kansas State Fair by Melanie, a farm wife from western Kansas who loves to bake.