Vintage German Dough Recipe from the 60s — The Result Will Amaze You!

Introduction
This classic dough recipe from a 1960s German magazine produces a soft, tender, and versatile dough perfect for sweet or savory baking. Whether making rolls, breads, or pastries, the combination of milk, eggs, butter, and oil creates a rich texture and wonderful flavor. Give this retro recipe a try—you’ll be amazed by the results!

Ingredients
200 ml lukewarm milk

100 ml lukewarm water

4 tbsp (50 g) sugar

1 tbsp (9 g) active dry yeast

60 g butter, softened

1/4 cup vegetable oil

2 eggs

550 g all-purpose flour

1 tsp salt

How to Make
Activate the yeast: