Since dough is undoubtedly the most versatile product, its diversity simply knows no bounds.
There is crumbly dough for making cookies and various pies. There is also puff pastry for preparing buns, pretzels, croissants, pizza, pies, meat delicacies baked in this type of dough. There are also types of bun dough, yeast dough, choux pastry, with yeast and without yeast. There are so many types that you can list them indefinitely. But all these types can be safely divided into two groups:
-Yeast
-Non-yeast

Yeast dough is called so for a simple reason. This dough always contains yeast in its composition. It can be both fresh (pressed) yeast and yeast from a packet (dry). But the presence of this component in the composition is a strict condition. Depending on the purpose of preparing yeast dough, the ratio and density of yeast may differ. And the more fermentation ingredients the dough contains (sugar, dairy products, and other sweeteners), the more yeast is usually used in this dough. But these are just properties of any type of dough. In a word, if the dough contains yeast, it is definitely yeast dough.

More precisely, let's look at all the main differences between yeast and non-yeast dough:
1. Yeast dough contains yeast in its composition, while non-yeast dough has no yeast component.
2. Yeast dough comes in only a few types, while non-yeast dough has numerous variations.
3. During preparation, yeast dough increases in volume during the preparation process.
4. Yeast dough increases in volume also during baking.
5. The time required for preparing yeast dough is always longer than for preparing non-yeast dough. This happens as a result of a main rule for yeast dough. Namely, yeast dough should rise and increase in volume twice, and the rising occurs twice.

Notes

When baking products from puff pastry, make sure the oven door is tightly closed. Place large layers of dough closer to the lower level of the oven so they are well baked from the bottom. Buns will suit the middle level. Watch the baking time carefully: over-baked dough has a bitter taste.
If you bought ready-made puff pastry, then thaw it at room temperature. But keep in mind: puff pastry doesn't like too much heat in the kitchen, as the butter that forms the layers melts, which doesn't allow the pastry to become layered and delicious.