Best Simple All Purpose Sweet Dough Recipes

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BEST BASIC SWEET BREAD



Best Basic Sweet Bread image

This easy, basic, yeast, sweet-bread recipe uses only eight ingredients and can be made into dinner rolls, cinnamon rolls or sticky buns.

Provided by IROCKET

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 40m

Yield 12

Number Of Ingredients 8

1 cup milk
⅓ cup white sugar
⅓ cup butter
1 tablespoon active dry yeast
4 cups all-purpose flour
½ teaspoon salt
2 eggs
2 tablespoons vegetable oil

Steps:

  • In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
  • In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
  • Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
  • Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.

Nutrition Facts : Calories 263.4 calories, Carbohydrate 38.7 g, Cholesterol 46.2 mg, Fat 9.1 g, Fiber 1.3 g, Protein 6.5 g, SaturatedFat 4.2 g, Sodium 154.5 mg, Sugar 6.7 g

MASTER SWEET DOUGH RECIPE



Master Sweet Dough Recipe image

Use this master sweet dough recipe to make all kinds of different desserts like cinnamon rolls, sticky buns, doughnuts and more!

Provided by Elizabeth Marek

Categories     Dessert

Number Of Ingredients 7

8 ounces milk (110ºF)
10 grams dried instant yeast ((3 teaspoons))
25 ounces all-purpose flour (or bread flour)
8 ounces butter (softened)
4 ounces sugar
1 teaspoon salt
3 large eggs (room temperature)

Steps:

  • Warm milk to 110ºF. Add in 1 Tablespoon of your sugar and then the yeast and whisk to combine. Set aside for 5 minutes.
  • Add your flour to your mixing bowl and then add in your milk/yeast mixture. Stir on low to combine
  • While mixing on low, add in your sugar, eggs, butter and salt until combined
  • Increase the speed to medium and let mix until the dough cleans the sides of the bowls and feels elastic and smooth. The dough should bounce back when you touch it with your finger. This can take 8 - 12 minutes *do the window test - see blog post for details*
  • Shape the dough into a smooth ball and then place it into a greased bowl. Cover with a tea towel and let rise for 90 minutes in a warm place ***optional***(I pre-heat my oven to 170ºF for five minutes then TURN THE OVEN OFF. It should be barely warm inside. Place a bowl of warm water in the back of the oven and your covered bowl of dough into the oven and shut the door)
  • You can now shape the dough into rolls, make cinnamon rolls, sticky buns etc. See the blog post above for links to other recipes.

Nutrition Facts : ServingSize 4 ounces, Calories 101 kcal, Carbohydrate 13 g, Protein 2 g, Fat 4 g, SaturatedFat 3 g, Cholesterol 23 mg, Sodium 86 mg, Fiber 1 g, Sugar 3 g

BASIC SWEET DOUGH



Basic Sweet Dough image

This sweet dough recipe takes advantage of this time saving ingredient to make pastries. I love adding a chocolate filling and braiding the dough. -Jenny Reece, Lowry, Minnesota

Provided by Taste of Home

Time 15m

Yield 1 recipe.

Number Of Ingredients 8

3 cups all-purpose flour, divided
1/4 cup sugar
1 package (1/4 ounce) quick-rise yeast
1/2 teaspoon salt
1/2 cup milk
1/2 cup butter, softened
1/4 cup water
1 egg

Steps:

  • In a bowl, combine 2 cups flour, sugar, yeast and salt. In a saucepan, heat milk, butter and water to 120°-130°. Add to dry ingredients; beat just until moistened. Add egg and remaining flour; beat until smooth. Shape into a ball. Do not knead. Cover and let rest for 10 minutes. Use for Braided Coffee Cake or Coffee Cake Ring.

Nutrition Facts : Calories 181 calories, Fat 7g fat (4g saturated fat), Cholesterol 34mg cholesterol, Sodium 160mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 4g protein.

BASIC SWEET DOUGH



Basic Sweet Dough image

I have made plenty of sweet breads, and I always favored the Hungarian Coffee Cake and Swedish Tea Ring. This sweet dough recipe is my mother's, and this works out really well because it is an old recipe. I have also used others which were more recent and still turned out well, but this one is the best I have found. Use this recipe for the basis of your sweet breads.

Provided by Carol

Categories     Bread     Yeast Bread Recipes

Time 2h50m

Yield 48

Number Of Ingredients 9

1 cup milk
8 cups sifted all-purpose flour
1 ¼ cups cold water
2 (0.6 ounce) cakes compressed fresh yeast
2 teaspoons salt
½ cup white sugar
4 tablespoons shortening
2 eggs
2 tablespoons melted shortening

Steps:

  • Scald milk in a medium saucepan. Add cold water to scalded milk. Remove 1/4 cup liquid; mix yeast into liquid when cooled to lukewarm. To liquid in saucepan, add salt, sugar, shortening, and eggs. Add dissolved yeast to saucepan. Mix well.
  • Sift and measure the flour into a large bowl. Make a well in the flour, and pour the liquids into the well. Stir with a large wooden spoon until liquid disappears.
  • With one hand, mix dough in bowl using swinging rotary motion. Gradually form dough into smooth ball, then knead in bowl for 2 minutes. Brush top with melted shortening. Cover, and allow dough to rise at room temperature until doubled in bulk, about 2 hours.
  • Punch down dough. Use dough for any sweet bread recipe.

Nutrition Facts : Calories 104.3 calories, Carbohydrate 18.4 g, Cholesterol 8.2 mg, Fat 2.1 g, Fiber 0.6 g, Protein 2.6 g, SaturatedFat 0.6 g, Sodium 102.7 mg, Sugar 2.4 g

SIMPLE ALL-PURPOSE SWEET DOUGH



Simple All-Purpose Sweet Dough image

This is the basic sweet dough recipe we used in cooking class. With this you can make so many things! Hamburger buns, dinner rolls, cinnamon rolls or sticky buns, monkey bread or braided cheese Danish, snails, sweet petals and the list goes on.

Provided by Linda Mericle

Categories     Sweet Breads

Time 30m

Number Of Ingredients 8

1 c 1/2 buttermilk, 1/2 water or milk. warmed slightly
2 Tbsp butter, soft
1 egg
3 1/4 c all purpose flour
2 Tbsp instant potato flakes, dry
1/4 c sugar
2 1/2 tsp yeast
1 tsp salt

Steps:

  • 1. If you are using a bread machine using the "dough only" cycle, simply put all wet ingredients in first (for most machines, check yours) . So the water or milk, butter, egg, then the dry ingredients and set for 'dough only'. Check after the first 5 minutes to see if it is too wet (add a teaspoon of flour) or too dry (sprinkle with a little water).
  • 2. If making the dough by hand or standing mixer, whisk the wet ingredients into a bowl. While you want the chill off the milk, if using, you don't want it too hot or the yeast will get scalded! Add the sugar. Add 1 cup of flour, the potato flakes, the salt and yeast. Whisk until thickened. Add the rest of the flour and use a danish whisk, wooden spoon or dough hook on standing mixer to mix this in. If it is too sticky, add some flour, a tablespoon at a time. If it is too dry (floury, cracked and not tacky) sprinkle some water it and mix in. You want it to be tacky, like a post-it note.
  • 3. Knead the dough on a lightly floured counter. Pushing, folding over, pushing. Or use a dough hook in standing mixer and let knead for a few minutes until it pulls away from bowl and feels springy, about 3-5 minutes. You do not need to knead long because you are not making a loaf of bread with this dough. Kneading develops gluten, and with most sweet breads and buns, you do not need much gluten. So you just knead it until it is a bit springy and is coming together into a nice ball.
  • 4. If you are using it right away, put the dough into an oiled bowl, oil the top and cover with plastic wrap to let it "proof" or rise until about double in size, 45 min to 1 hour. Or you can put it into a bag sprayed with oil and big enough to let it grow inside, and store it in the fridge until you want it, perhaps the next morning. I sometimes use used bread bags for this and twist tie the top. The next morning, or when done proofing, you would press it down, releasing the gasses and redistributing the yeasts. Then shape it into whatever you are making and let it raise again. Then it is ready to bake. If it came out of the fridge, of course it will take a bit longer to rise after shaping. But the warmth from your hands help to warm it up. See specific pastry recipe for details.

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