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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.
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.
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.
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.
Basic Sweet Yeast Dough Recipe
Ingredients
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 4/16/18 – recipe notes and photos updated 1/4/21}
How to make the best Cinnamon Rolls ever!
Raspberry Cream Cheese Sweet Rolls
I wanted to make ricotta lemon stuffed bread (or dough balls?) so looked up a sweet bread recipe. Regardless of the yeast bread I am making (and regardless of the recipe instructions) I always start with a sponge – one cup flour, one cup water, and pinch of yeast for ~10 hours or so. For this recipe I used said sponge plus I went ahead and melted the butter in the milk on the stove top and used 2 eggs. I also added zest of a whole lemon and vanilla. I let it rise overnight in the fridge. For my filling I whisked the zest of another whole lemon along with the juice from both zested lemons, a tub of ricotta, 2ish tablespoons of brown sugar, and a tablespoon or so of honey, and a spot of vanilla just for fun.
Man oh man, this dough was soft and fluffy and delicious. The filling was tart and creamy.
I’m thrilled that it worked out well for you!
Pretty much my go to recipe for sweet dough, I never looked though the comments before. I thought I’d add mine. I did tweak the recipe just a tad bit because I was short on ingredients one day. I ended up using half crisco and half butter ( per recipe) I usually double and save the other half . Poof my yeast in warm water, with a tablespoon of sugar. Then add the warm milk to the butter, Crisco and rest of sugar . Shift the flour in to the bowl ( like I said I double I start off with 6 cups of sifted flour all purpose. Then add everything and start mixing by hand . Then adding the flour. I love this recipe makes great rolls and Carmel rolls. Super easy.
I’m thrilled the recipe is a keeper for you, Corina!
This is a great basic recipe. I froze a couple batches and probably didn’t use it fast enough. When I went to make it, it turned out really really thick and dense. Never rose properly. However, the hubs LOVES them this way calls them hockey pucks. They make awesome soup rolls.
I’ve also made this recipe fresh using the dinner roll recipe, and they turned out wonderfully.
I’m glad you’re enjoying the recipe!
I love this. I need this
The dough is amazing. I’ve tried all types of enriched dough and by far it is the best. The dough melts in your mouth. I’ve never spread the butter on the dough and than added the cinnamon and brown sugar. It’s a game changer. The mixture gives the bun a light but delicious flavor.
I’m going to try the blueberry buns next.
I’m thrilled to hear that you’re enjoying the recipe, Corynne!
this was great. I made cinnamon sugar bites with it my siblings and cousins loved it
I’m glad you enjoyed them!
I haven’t made the dough yet but I am looking forward to it. But I wanted to ask, approximately how many rolls does 1 batch make
This will make 9-12 rolls depending on size. Happy baking!
Wow best thing I have ever tasted,thanks!
YAY! I’m so glad you enjoyed it.
I’ve tried making this twice now and my dough is not rising! I just used my instant yeast the other day to make artisan bread and I had no problems.
I’ve went over the recipe a bunch of times to make sure I didn’t mess anything up. I’m at a loss not really sure what is going wrong!
Hi, Jessica. How long did you beat the dough for? If you prep it for too long, then it won’t rise very much in the oven.
I’m over the moon with this recipe. I’ve had little luck with my mother’s old recipes This one grew and grew I used the mixer to knead and the cinnamon rolls were way more than what the amount was supposed to be. The texture and taste tender moist and delicious. I’m inspired to give yeast a chance. Thanks
You’re welcome, Marianne. Happy baking!