The High Protein Refrigerator Dough
This is the dough that everything in this post is built from. It’s soft, slightly chewy, and flexible enough to turn into both sweet and savory recipes—all from one batch. You make it once, store it in the fridge, and use it throughout the week. It actually gets better after the first day.
Servings 8
Ingredients
- 3 Cups All Purpose Flour
- 1/3 Cup Vital Wheat Gluten
- 1 Tbl Unflavored Whey Protein Isolate optional but recommended
- 1 Tbl Sugar
- 1 Tsp Salt
- 2 1/4 Tsp Rapid Rise Yeast
Wet Ingredients
- 1 Cup Warm Milk (Whole Milk is Best) I use Fairlife Milk
- 1/3 Cup Fat Free Plain Greek Yogurt
- 2 Tbl Melted BUtter
- 1 Large Egg
Instructions
- In a large bowl, mix all dry ingredients. Add warm milk, yogurt, melted butter, and egg. Stir until a soft dough forms. Knead for 5–7 minutes until smooth and slightly tacky. Cover and let rise for 1 hour, or until doubled. Punch down and transfer to an airtight container.
Storage - Store in fridge for up to 5 days Dough will firm up but stay workable Let sit out 10–15 minutes before using