Basic Sweet-Roll Dough

Total Time:
1 hr 35 min
Prep:
1 hr 20 min
Cook:
15 min

Yield:
1 3/4 pounds dough
Level:
Easy

Ingredients
Directions

Warm 1/2 cup water and the milk in a saucepan over low heat until a thermometer registers 100 degrees F to 110 degrees F. Remove from the heat and sprinkle the yeast on top, then sprinkle with a pinch of the sugar; set aside, undisturbed, until foamy, about 5 minutes.

Whisk the melted butter, egg yolk and vanilla into the yeast mixture until combined. In a large bowl, whisk the flour, the remaining sugar, the salt and nutmeg. Make a well in the center, then add the yeast mixture and stir with a wooden spoon to make a thick and slightly sticky dough. Turn out onto a floured surface and knead until soft and elastic, about 6 minutes. Shape into a ball.

Brush a large bowl with butter. Add the dough, turning to coat lightly with the butter. Cover with plastic wrap and let rise at room temperature until the dough is doubled in size, about 1 hour, 15 minutes.

Turn the dough out of the bowl and knead briefly to release excess air; re-form into a ball and return to the bowl. Lightly butter a large piece of plastic wrap and lay it directly on the surface of the dough. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours or overnight.

Photograph by Johnny Miller


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
3.8 22
Easiest Dough Ever! I don't normally bake but I was craving cinnamon rolls. This dough is perfect and my yeast rose properly. I did read everyone's comments and remembered to use the 1/2 cup water with the milk. Huge help! item not reviewed by moderator and published
Some people had trouble with the dough rising. If the milk or water is to hot, it will kill the yeast. item not reviewed by moderator and published
I used this to make Mexican Chocolate Loaf and it turned ot PERFECT!!!! I proofed my yeast I warm water out of the facet and some sugar... That way if it's dead ( and my first batch was) you're not wasting milk.... This whole thing was so fun to make and so DELISH!! I made the sweetbread one day and then the Mexican chocolate loaf the next... Everybody loved it... So easy to make and will try with cinnamon rolls next time... item not reviewed by moderator and published
This is the second time making this. I usually leave the bread baking to my mom, but I wanted to try this great multipurpose dough. I had to proof the yeast with the 1/2c water only then added the milk. Dough was perfect and sticky. I used it to make the cinnamon rolls but thought the amount of butter and sugar were too sweet so I made 2 recipes of dough and split the butter and cinnamon/sugar mixture between the two recipes. Amazing taste, but Worth the half day effort! item not reviewed by moderator and published
I have never reviewed a recipe before but wanted to warn people that there definitely is something wrong here. I followed all the directions- included the water, made sure the yeast wasn't expired, read through the directions first as others suggested- but the dough never rose. I tried to make monkey bread with this recipe. It's too bad- a lot of time and money was wasted. item not reviewed by moderator and published
I made this from the actual magizine and had no problems, they turned out great and both times I didnot make enough. item not reviewed by moderator and published
Sorry to hear so many had trouble. Reading through the ingredients list AND the instructions at least once before attempting a new recipe is crucial. This dough is the easiest I've worked with. item not reviewed by moderator and published
Did anyone else have trouble proofing their yeast?? Mine never seemed to foam up and i correctly did all the directions! item not reviewed by moderator and published
Excellent dough - similar to other reviews you really need the extra water otherwise the dough is too dry. Also the dough may seem a little funky after you knead it the first time but if leave it alone overnight it turns to silk and is really easy to roll out. item not reviewed by moderator and published
Take your time. Let the dough rise and you'll not regret it. The beautiful light dough is worth the wait. item not reviewed by moderator and published
Recipe for your Mexican Chocolate Loaf please... item not reviewed by moderator and published
I have tried this two times also and can never get my yeast to activate. I'm so frustrated! item not reviewed by moderator and published
Have you put the dough in a warm place? Was it covered? When you added the yeast to the water and milk was the water/milk mixture too hot/cold? item not reviewed by moderator and published