Master Sweet Dough Recipe
Use this master sweet dough recipe to make all kinds of different desserts like cinnamon rolls, sticky buns, doughnuts and more!
Servings: 50 ounces
Calories: 101kcal
Equipment
- Stand mixer with dough hook
- Digital Kitchen Scale
- Instant Read Thermometer
Ingredients
- 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
Instructions
Before you Begin
- Bring eggs and butter to room temperature before starting. Cold butter and eggs will break the dough emulsion and significantly slow gluten development. Warm the eggs in a bowl of warm water for 5 minutes if needed.
Sweet Dough
- Warm milk to 110º F. Stir in 1 tablespoon of the measured sugar and the yeast. Set aside for 5 minutes until slightly foamy. If nothing happens, the yeast is dead; start over with fresh yeast.
- Add flour to stand mixer bowl, then add the milk and yeast mixture. Mix on low with the dough hook to combine.
- With mixer on low, add the remaining sugar, eggs, softened butter, and salt. Mix until combined. The dough will look rough and lumpy at this stage. This is normal.
- Increase to medium speed and knead for 8 to 12 minutes until the dough cleans the sides of the bowl, feels smooth and elastic, and passes the windowpane test (stretch a small piece thin enough to be nearly translucent without tearing).
- Shape dough into a smooth ball and place in a lightly greased bowl. Cover with a clean towel. Let rise in a warm spot for 90 minutes or until doubled in size.***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)
- Poke test: press two fingers into the dough. If it springs back slowly and mostly holds shape, it's ready.
- Shape the dough according to your chosen recipe. Proof for another 60 minutes, or cover and refrigerate overnight for next-morning baking.
Video
Notes
Bread machine method: Add all ingredients in the order recommended by your bread machine manufacturer. Run the dough cycle. Remove, shape, proof, and bake as normal.
All-purpose flour substitute: Works 1:1 but produces a slightly softer, less chewy result.
Overnight make-ahead: After the first proof, punch down, wrap tightly in plastic, and refrigerate up to 2 days. Or shape, place in the baking pan, cover, and refrigerate overnight. Let come to room temperature 30 to 45 minutes before baking.
Plain dinner roll baking guidance: Divide into 16 equal balls (about 3 oz each), proof in a greased 9x13-inch pan for 45 to 60 minutes, brush with egg wash or melted butter, bake at 350º F for 20 to 25 minutes until golden. Internal temperature should reach 190º F.
Donut frying guidance: Fry cut, proofed donuts in 350º F oil for 1 to 2 minutes per side until deep golden.
Kolache baking guidance: 375º F for 15 to 18 minutes with filling pressed into center indentations before baking.
Freezing: Freeze shaped (but unproofed) dough on a sheet pan, then transfer to a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge, come to room temperature 1 hour, then bake.
Nutrition
Serving: 4ounces | Calories: 101kcal | Carbohydrates: 13g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 23mg | Sodium: 86mg | Potassium: 27mg | Fiber: 1g | Sugar: 3g | Vitamin A: 139IU | Calcium: 10mg | Iron: 1mg
