How to prevent dough from stopping food processor motor I have a Cuisinart 7-cup food processor. Whenever I knead dough for milk buns in it, it'd get stuck after about 45 seconds. If I shut it off, it resets after about 10 minutes, but it's a PITA. Here's the recipe and amounts I use:

240g AP flour (about 2 cups)
10g wheat gluten
5g instant yeast
3g salt
35g sugar
1 egg
40g butter
120g milk
3g white vinegar


The food processor doesn't get stuck with other doughs I've made (French bread and pizza). I'd prefer not to have to take the dough and the blade out every time it gets stuck, since that's a pain too. Any pointers? Thanks!
It sounds like this dough is more than your food processor can handle. You might try making a half batch, or if you have a quality stand mixer, adapting the recipe for its dough hook.

In the comments to the question, you mentioned another dough that you do not have trouble with.

Note that the dough you have problems with is at a hydration of about 50% (with extra gluten), and the dough you have no trouble with is at a hydration of 100%, so it is going to be much softer. Its not just the total volume, its the thickness of the dough.  The softer dough will give much less resistance to the food processor.

(Hydration is the amount of water in the recipe, expressed as a percentage of the weight of flour, so 1000 g of flour and 600 grams or mL of water would be a 60% hydration.)