Basic Sweet Yeast Dough Recipe - Chocolate With Grace

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Basic Sweet Yeast Dough can be used for any sweet bread recipe, from dinner rolls to donuts.

This basic recipe is all you need to know in order to make any of these sweet roll recipes (and monkey bread too!) – the possibilities are endless.

A basic sweet yeast dough that can be used for just about any sweet bread your carb-loving heart desires. Its especially great for sweet rolls, dinner rolls, monkey bread and even homemade donuts.

This post has been a long time in coming. One of my favorite things to make are sweet and savory rolls. There are over a dozen roll recipes on the site.

If you’re intimidated by yeast breads, trust me, you can do this. I’m giving you all the tips and directions you need.

Everyone loves homemade cinnamon rolls and once you’ve made them a time or two, you’re going to wonder why you ever waited so long!

I’m here to teach you how to make the easiest and simplest yeast dough and show you it’s a lot simpler than you think.

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This recipe for a basic sweet yeast dough is one I have been using for years to make all kinds of sweet rolls, breads, and yes, donuts too.

Ready? I’m about to break down all the nitty gritty involved in sweet roll dough. If you’re scared, consider this the ultimate guide to sweet yeast dough.

How to make Basic Sweet Yeast Dough

Begin by getting all of the ingredients ready. You’ll need just seven simple ingredients! Let’s run through each ingredient.

Yeast – I always use active dry instant yeast because I like how fast it rises and it’s never failed me. I buy it in a big package and store it in the freezer so it lasts longer. You can use regular yeast too, it will just take longer to rise. If you store it in the freezer like me, there is no need to thaw it first, the warm milk will do the trick.

Milk – I use whole milk that I have microwaved just until it’s warm enough that I can barely keep my finger submerged in it (115 F if you want to be precise). 2% Milk would work too. I’ve never tried baking with skim milk.

Sugar – I use regular white granulated sugar

Butter – This should be well softened, almost melted, but not quite. If it does start to melt a little bit, it’s okay, you can still use it.

Salt – Don’t forget the salt. It’s a key ingredient here. Salt is the difference between a bad batch of sweet yeast dough and a successful one. Don’t ask how many batches of bread I’ve ruined because I forgot the salt.

Eggs – Be sure they are room temperature, they will incorporate better into the dough.

Flour – Use regular all purpose flour. I’d stay away from whole wheat flours with this recipe, the dough will be heavy and dense.

With yeast dough, the amount of flour needed can vary slightly depending on the humidity, protein content of the flour, etc.

Add just enough flour so that the dough will hold together. This dough should be slightly sticky. You can always add a bit more flour as you are kneading it if needed.

Once you have all the ingredients, it comes together very quick. Just stir the yeast and milk together, add the sugar, butter, salt and eggs.

Stir in the flour and you have dough. No mixer is needed. I prefer kneading by hand, but you can use a mixer if you like.

To me kneading is therapeutic. You’ll want to knead for at least 5-6 minutes by hand to get that smooth elastic consistency.

It will take less time if you use a mixer to knead. If you never done it, check this video on how to knead, it’s very simple to learn.

After kneading, the dough is ready to be frozen, refrigerated, or allowed to rise if you plan to use it immediately.

Can you freeze sweet yeast dough?

Yes, you should freeze the dough immediately after kneading in a gallon sized freezer-safe bag. This is convenient if you want to have dough on hand to make rolls as you need them.

Frozen dough is best used within one month of freezing. However, I’ve used it after that with good results.

To use frozen sweet yeast dough, thaw on the counter and allow to rise until double. Use as directed in the rolls. It can also be thawed overnight in the refrigerator and used the next morning as directed in the recipe.

How to freeze yeast dough. A basic sweet yeast dough that can be used for just about any sweet bread your carb-loving heart desires. Its especially great for sweet rolls, dinner rolls, monkey bread and even homemade donuts.

Can you make basic sweet yeast dough ahead of time (the night before)?

Yes, make as directed through the kneading. Place in a large bowl and cover tightly. The dough will still continue to rise slowly even in the refrigerator, so keep an eye on it so it doesn’t outgrow the bowl.

Use the dough within 24 hours of refrigerating. Take the dough out of the fridge and let it rise while coming to room temperature. Use as directed in the recipe.

You can use this dough to make the best cinnamon rolls ever, dinner rolls, monkey bread and even homemade donuts.

Throughout the week I’ll be posting and linking to recipes for the dough, but meanwhile, you can get started with one of the recipes below.

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Basic Sweet Yeast Dough Recipe

Mary Younkin My favorite go-to sweet roll dough for just about any kind of sweet roll or bread. This is a basic sweet yeast dough that can be used for just about any sweet bread. Its especially great for sweet rolls, dinner rolls, monkey bread and even homemade donuts. Prep Time: 50 minutes Additional Time: 2 hours Total Time: 2 hours 50 minutes Servings: 1 batch Save this recipe!Get this sent to your inbox, plus get new recipes from us every week!Email * Title Post Email Save

Ingredients 1x2x3x

For the Dough

▢ 1 tablespoon instant yeast
▢ 1 cup very warm milk 115 F, I use whole milk.
▢ 1/3 cup granulated sugar
▢ 1/2 cup butter well softened almost melting.
▢ 1 teaspoon salt
▢ 2 large eggs room temperature
▢ 4 cups all purpose flour

Instructions

In a large bowl, stir together the yeast and milk until dissolved. Beat in the sugar, butter, salt and eggs until well combined. Add the flour, one cup at a time, stirring until incorporated. The dough should be shaggy and still sticky.
Turn out the dough onto a floured surface and knead 5-6 minutes until smooth and elastic. Or if you use a mixer knead 4-5 minutes. Freeze or refrigerate at this point if desired.
If baking now, continue by placing the kneaded dough into a greased bowl. Cover and let rise for 1 hour or until doubled in size. The length of time needed to rise will depend on how warm the room is. Ideal rising temperature is 72 F.
When the dough has risen, punch dough down with a floured hand and shape and bake as desired.