100% Whole Wheat, Multipurpose Dough - Pizza, Buns, Bread

Recipe by Red_Apple_Guy
READY IN: 1hr 15mins
YIELD: 16 buns




  • Mix ingredients well (add salt and yeast at different times) and let rest 5 minutes.
  • Knead by dough hook for 7 - 8 minutes.
  • Stretch and fold and place in an oiled container to rest.
  • After 10 minutes, stretch & fold again. Do the same two more times and place in fridge.
  • After an overnight stay in the fridge (up to 3 days) divide the dough into 8 oz pieces (6) for pizza or 2.9 oz pieces (16) for buns or a combination of both.
  • For pizza dough, place each ball into an oiled plastic sandwich bag and place into the fridge for use within 3 days or freeze for a month or so. Thaw in the fridge overnight.
  • Roll each piece of dough for bun into balls and press or roll into round flats 3.5 " to 4" in diameter. Repress to maintain diameter and place on parchment covered to rise for 20 to 30 minutes.
  • Preheat oven to 375 F.
  • When risen to 1.5 the original volume, place into the oven. Bake 8 minutes and rotate.
  • Bake 4 to 6 more minutes until the rolls are 200 F internally.