To provide a warm water yeast dough for bakery products, having deterioration resistance enough to be storable for dramatically longer period than ever, and to provide a bakery dough capable of obtaining bakery products having good inner phase and giving soft and resilient palate feeling.

The warm water yeast dough for bakery products is characterized by comprising 100 pts.mass of grain flour and/or starch and 2-60 pts.mass of an acidic oil-in-water-type emulsified oil-and-fat composition. The bakery dough is characterized by using 10-100 pts.mass of the warm water yeast dough based on 100 pts.mass of the whole grain flour and/or starch in the bakery dough.