Basic Sweet Dough

READY IN: 1hr 45mins




  • Dissolve 1 tsp.
  • sugar in warm water in large bowl.
  • Sprinkle in yeast.
  • Let stand 10 minutes, then stir well.
  • Heat milk to lukewarm.
  • Stir in 1/4 cup sugar and salt.
  • Add lukewarm milk mixture, butter,egg and 1 cup flour to dissolved yeast mixture.
  • Beat for 3 minutes.
  • Stir in about 3 cups remaining flour gradually.
  • If necessary, add more flour to make a soft dough which leaves sides of bowl.
  • Turn out onto lightly floured board.
  • Knead dough, adding more flour as necessary, until dough is smooth, elastic and no longer sticky (about 5 minutes).
  • Place in lightly greased bowl.
  • Turn dough to grease top.
  • Cover with greased waxed paper and tea towel.
  • Let rise in warm place until doubled (about 1 hour).
  • Punch down.
  • Turn out onto lightly floured board and round up into a ball.
  • Cover and let rest 10 minutes.
  • Shape and prepare according to one of the following variations.
  • (These variations can also be made with Basic White Bread dough).
  • Dinner Rolls: Divide each portion of prepared dough into 16-24 equal pieces depending on size of buns desired.
  • Shape into balls and flatten slightly.
  • Place on greased baking sheet or in muffin cups.
  • Cover with a tea towel and let rise in warm place until doubled (about 30 minutes) Bake at 375F for 12-15 minutes or until golden.
  • Brush with melted butter, if desired, for soft shiny crust.
  • Pan Rolls; Divide each portion of dough into 16 equal pieces.
  • Shape into balls.
  • Place balls, almost touching, in rows, in a greased 8" square pan.
  • Cover and let rise as above.
  • Bake at 375F for 25-30 minutes.
  • or twin rolls, Cloverleaf rolls, Cresents, Parkerhouse Rolls, knots and posies.