Rich Dough Products

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
There is no exact dividing line between rich and lean doughs but, in general, rich doughs contain higher proportions of fat, sugar, and, sometimes, eggs:
  • Nonsweet breads and rolls, including rich dinner rolls and brioche. These have a high fat content but low enough sugar to be served as dinner breads. Brioche dough is especially rich, made with a high proportion of butter and eggs.
  • Sweet rolls, including coffee cakes and many breakfast and tea rolls. These have high fat and sugar and, often, eggs. They are usually made with a sweet filling or topping.