This sweet dough recipe can be used for almost anything, from burgers to hot dog buns. It's a versatile dough that is easy to work with and produces a delicious result. In addition, the recipe is simple to follow and requires no fancy ingredients. So give it a try the next time you're in the mood for some fresh soft sweet bread. I've listed a few suggestions for how to use it below, but feel free to get creative!
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What is Sweet Dough?
Ingredients
Note: The full instructions are provided in the recipe card below.
- Flour: I strongly recommend using bread flour in this recipe, even though you can use all-purpose flour. I am using bread flour results in lighter and fluffier bread.
- Water: Keep the temperature between 110F and 115F to avoid killing the yeast.
- Dry Instant yeast: I use Instant yeast in this recipe.
- Kosher salt: It helps tighten the gluten strands that have formed, strengthening the bread. In addition, it also enhances the flavor.
- Granulated sugar: Adding sugar to bread helps the yeast produce carbon dioxide faster, allowing for quicker rising times. Sugar also enhances flavor, tenderizes the crumb, increases browning, and retains moisture, extending the bread's shelf life.
- Butter: Adding butter, oil, or shortening to bread results in a higher rise, a crisper crust, and a longer shelf life.
Tools you'll need
- Stand Mixer or a 30 qt. standard-weight mixing bowl
- Plastic Dough Scraper
- Mitten Oven
- Liquid Measuring Cups
- Dry Measuring Cups
How to Make Sweet Dough
Note: The full instructions are provided in the recipe card below.
Place the lukewarm (about 110F to 115F) water in a small bowl, sprinkle with yeast and a pinch of sugar, stirring to combine. Set aside at room temperature until a frothy layer forms on top, 5–10 minutes. Mix the flour, sugar, and salt into the large bowl of a stand mixer and whisk on low speed to combine. Make a well in the center of the flour, pour the yeast mixture over, and combine on medium speed until a shaggy dough forms. Add the softened butter. Knead the dough on low speed using the dough hook attachment for 6–8 minutes.
If the dough is still very sticky, add flour 1 tablespoon until soft and smooth. Lightly oil your hand, place sweet dough in a large oiled bowl, and turn to coat the surface; cover with plastic wrap and place somewhere warm to let the dough rise until it has doubled in size, 45 to 1 ½ hours. Once the dough has rested, gently punch it down, deflating the sweet dough.
Now you can shape the sweet dough however you want. Here are some ideas:
- Hamburger buns: Divide the sweet bread dough into 100g of equal pieces for a standard-sized hamburger and 30g of equal pieces for a mini hamburger. Roll each piece into a ball, cover it with a towel, and let it rest for 5 minutes. Place the balls (2" inches apart)on a lightly greased or parchment-lined baking sheet dusted with cornmeal or flour. Flatten the balls into 3 ½" disks, sprinkle with whatever seeds you desire, and gently press to adhere. Cover with a towel and let rise until almost doubled, about 20 to 30 minutes.
- Hot-dog buns: Divide sweet bread dough into 60g equal pieces. Roll each piece into a ball, cover it with a towel, and let it rest for 5 minutes. Place one of the dough balls on a lightly floured surface, flip it over, and gently stretch the dough to about a 6-inch long oval. Rotate the dough 90° and fold in ⅓ of the top edge to the center. Then fold in the other edge and seal them.
- Roll to shape neatly with your hands into a cylinder. Flatten them slightly. Place the Hot dog buns (½ inch apart) on a lightly greased or parchment-lined baking sheet dusted with cornmeal or flour. Cover with a towel and let rise until almost doubled, about 20 to 30 minutes. Repeat the process with the remaining dough.
- Dinner Rolls: Divide the sweet dough into 80g equal pieces. Shape each piece into a ball, pulling the edges under to make a smooth top, and place them (½ inch apart) on a greased or parchment-lined baking sheet, smooth side up, cover with a towel, and let rise until almost doubled about 20 to 30 minutes.
- Pebete Rolls: Divide sweet dough into 100g-120g equal pieces. Shape each piece into a ball, then flatten each dough ball to form a disc about 5 inches (12.7 cm) in diameter. Take one of the edges, fold it toward the center, do the same with the opposite edge, and then fold down the ends, giving them a rounded shape. Turn the loaves over and work them slightly back and forth. Place the Pebete rolls on a lightly greased or parchment-lined baking sheet, cover with a towel, and let rise until almost doubled, about 20 to 30 minutes.
Once the sweet dough has been shaped, place it onto a greased baking sheet pan dusted with cornmeal or lined with parchment paper, cover it with a towel, and let rise until almost doubled about 25 to 30 minutes. Preheat the oven to 400 °F for fifteen minutes before baking your bread. Bake for 15 to 30 minutes or until the internal temperature of the bread reaches 190 °F. When the sweet bread is done, remove them from the baking sheet to cool on a wire rack, preventing the crust from becoming soggy.
Substitutions
- Flour: Instead of using 1 kg of bread flour or all-purpose flour, you can experiment with different types of flour, such as whole wheat flour, spelled flour, or a gluten-free flour blend. Remember that other flours may affect the texture and rise of the final product.
- Water: If you don't have water at the specified temperature range (110°F-115°F), you can use lukewarm water instead. The yeast may take a bit longer to activate, but it should still work.
- Instant Dry Yeast: If you don't have instant dry yeast, use active dry yeast instead. Just activate it in warm water with a pinch of sugar before adding it to the dry ingredients. The yeast may take longer to activate, so you may need to let the dough rise for a longer period.
- Salt:You can use regular table salt if you don't have kosher salt. The amount may vary slightly, so adjust to your taste.
- Sugar: If you prefer a different sweetener or want to reduce the sugar content, you can use alternative sweeteners like honey, maple syrup, or coconut sugar. Remember that this may affect the flavor and texture of the dough.
- Butter: If you prefer a different type of fat or want to make the recipe vegan, you can substitute the butter with a plant-based spread or vegetable oil. Coconut oil or olive oil can also be used as alternatives.
Variations
- Cinnamon Rolls: After rolling out the dough, brush it with melted butter and sprinkle a mixture of cinnamon and sugar. Roll it up tightly, slice it into individual rolls, and place them in a greased baking dish. Let them rise and bake according to the original instructions. You could also top them with cream cheese icing after baking.
- Fruit-Filled Buns: Divide the dough into portions as desired and roll each portion into a circle. Spread your favorite fruit preserves or pie filling on the dough, leaving a small border around the edges. Roll up the dough and seal the edges. Place the rolls on a baking sheet, let them rise, and bake as instructed.
- Sticky Buns: Mix butter and brown sugar together for caramel sauce. Pour the sauce into a greased baking dish, then place pecans or walnuts on top. Roll out the dough and spread it with softened butter, cinnamon, and brown sugar. Roll it up, slice it into rolls, and place them in the baking dish on the caramel sauce. Let them rise and bake as instructed. Invert the pan onto a serving platter while still warm to release the sticky buns.
- Braided Sweet Bread: Divide the dough into three equal portions. Roll each piece into a long rope. Braid the ropes together and form a ring or loaf shape. Place the braided dough on a baking sheet, let it rise, and bake as instructed. You can sprinkle it with pearl sugar or drizzle it with a glaze after baking.
- Filled Danish Pastries: Roll out the dough and cut it into squares or rectangles. Fill each piece with your favorite filling, such as fruit preserves, cream cheese, or almond paste. Fold the dough over the filling, seal the edges, and let them rise. Bake as instructed, and you can also drizzle them with a glaze once cooled.
How to Serve
Sweet dough creations can be served as a delicious breakfast or brunch option. Enjoy them as they are, or use them as buns for sandwiches, such as burgers or hot dogs. Cinnamon rolls and sticky buns make delightful sweet treats or desserts. Remember to share these delightful creations with family and friends for a satisfying meal or snack.
How to Store & Re-Heat
- To store: Once baked, the sweet dough can be stored at room temperature for up to 3 days or 5 days in the refrigerator in a plastic storage bag or wrapped in aluminum foil.
- To reheat: microwave it until heated through or warm it in a 350 F preheated oven for 10 to 15 minutes; wrap the sweet dough in aluminum foil to keep the crust soft and tender as it warms up.
Make Ahead
Sweet dough is best served fresh on the day they’re made, but it can be made a day ahead and stored at room temperature for up to 3 days or 5 days in the refrigerator in a plastic storage bag or wrapped in aluminum foil. To reheat, microwave it until heated through or warm it in a 350 F preheated oven for 10 to 15 minutes; wrap the sweet dough in aluminum foil to keep the crust soft and tender as it warms up.
How to Freeze
Baked Sweet dough can be frozen for up to 1 month: Allow the sweet bread to cool completely before wrapping it in a double layer of plastic wrap, followed by another double layer of aluminum foil, and freeze for up to 1 month. Thaw at room temperature, then warm it up in the microwave; you can also reheat it in a 350 F preheated oven for 10 to 15 minutes; spray the sweet dough with a bit of water to prevent it from drying out before placing it in the oven.
Tips For Making The Best Sweet Dough
- Use warm water: In this recipe, warm water activates the yeast instead of warm milk. Be diligent about checking the temperature, which should remain between 100 and 110 degrees Fahrenheit; too hot milk can kill the yeast. If you don't have a thermometer, aim for warm but not hot water to the touch.
- Measure the flour appropriately: To make the pillowy soft sweet dough, measuring correctly with the scoop-and-sweep method is key. First, use a spoon to fluff the flour in its package. Then use the spoon to scoop the flour into your measuring cup lightly. Finally, level the flour with the back of a knife so it's flush with the top edge of the cup.
- Check for doneness: The best indicator is a nice, golden brown color. However, you can always taste-test a roll from the center. If the rolls are not cooked but are getting too brown, tent them with foil and continue baking.
- Expect a longer rise: Enriched doughs typically have longer fermentation times, so plan for a slow dough rise.
- Chill the dough before you shape it: Doughs with a strong gluten network is easy to work with due to the developed gluten's elasticity, but enriched doughs can be wet and messy. Refrigerate enriched dough before handling it. The cold makes the dough more solid and easier to shape.
- Kneading: When kneading the sweet dough, it is essential to put your body weight into it, get on top of it to stretch it, and not tear it.
- Extra Flour: Do not be tempted to dust your work surface with more flour; instead, lightly oil your work surface.
- Preheat the oven: Preheat it at least 15 minutes before using it.
- Wait for the bread to cool: When it comes out of the oven, it still has a lot of moisture and carbon dioxide. Therefore, it needs cooling time for better texture, flavor, and aroma.
- For Fluffier Bread: The sweet dough will be fluffier and richer if the butter is at room temperature.
- Salt in Bread: Any salt is valid when making sweet dough. For example, table salt, kosher salt, sea salt, or grain salt; make sure it can be dissolved in the dough. If you have very coarse grains, grind them and incorporate them.
- Be careful when adding sugar: Remember not to add more sugar than the recipe calls for, as the sweet dough may clump together.
- Knead without getting tired: If kneading is too tiring, try kneading for 30 seconds and let the bread dough rest for 5 minutes. Repeat the process. On the third time, when you go to knead, it will seem that someone has kneaded for you. Remember: rest, knead.
- Fix the sweet dough with water: When mixing the ingredients, leave the water for the end and add it as the bread dough asks. That is to say, always fix with water and never flour because the extra flour you add will be more than the yeast and salt.
- Knead without using extra flour: Lightly wet your hands or grease them with oil.
- Invest in Measuring spoons and Measuring cups: They are precise tools. Be sure to measure the amounts indicated in the recipe to come out very well.
FAQ
How do I know if my bread is ready?
A super effective way to know that your bread is ready is to tap it with your knuckles on the bottom and listen for a hollow sound.
What is Pebete?
Pan Pebete, or Pan Vienna, is a small soft, fluffy bun popular in Paraguayan, Argentinean, and Uruguayan cuisines.
Can I use whole wheat flour instead of bread or all-purpose flour in the sweet dough recipe?
You can experiment with using whole wheat flour as a substitute. Remember that whole wheat flour may result in a denser texture than bread flour or all-purpose flour.
Can I use active dry yeast instead of instant dry yeast?
You can use active dry yeast as a substitute. Activate it in warm water with a pinch of sugar before adding it to the dry ingredients. Keep in mind that active dry yeast may take longer to activate, so you may need to let the dough rise for a longer period.
Can I reduce the amount of sugar in the recipe?
You can adjust the amount of sugar to your preference. However, remember that sugar not only adds sweetness but also affects the texture and browning of the dough.
Can I substitute butter with a plant-based spread or oil?
You can use a plant-based spread or vegetable oil as a substitute for butter. Coconut oil or olive oil can also be used. Remember that the choice of fat may affect the flavor and texture of the dough.
How should I store the baked sweet dough?
Once the sweet dough is baked and cooled, store it in an airtight container or plastic bag at room temperature for up to a few days. You can also freeze the baked goods for more extended storage. Just make sure to thaw them properly before consuming them.
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Recipe
Easy Sweet Dough
Tools
Ingredients
- 1 kg bread flour or all-purpose flour
- 500 ml water (110 ⁰F-115 F)
- 10 g instant dry yeast
- 15 g kosher salt
- 100 g granulated sugar
- 75 g butter softened to room temperature
Instructions
- Place the lukewarm (about 110F to 115F) water in a small bowl, sprinkle with yeast and a pinch of sugar, stirring to combine. Set aside at room temperature until a frothy layer forms on top, 5–10 minutes.
- Mix the flour, sugar, and salt into the large bowl of a stand mixer and whisk on low speed to combine. Make a well in the center of the flour and pour the yeast mixture over and combine on medium speed until a shaggy dough forms. Add the softened butter. Using the dough hook attachment, knead the dough on low speed for 6–8 minutes. If the dough is still very sticky, add flour 1 tablespoon at a time until it is soft and smooth.
- Lightly oil your hand, place dough in a large oiled bowl, and turn to coat the surface, cover with plastic wrap and place somewhere warm to let the dough rise until it has doubled in size, 45 to 1 ½ hour. Once the dough has rested, gently punch it down, deflating the dough. Now you can shape it however you want. Here are some ideas:
- Hamburger buns: Divide the bread dough into 100g of equal pieces for a standard-sized hamburger and 30g of equal pieces for a mini-hamburger. Roll each piece into a ball; cover with a towel, and let it rest for 5 minutes. Place the balls (2" inches apart)on a lightly greased or parchment-lined baking sheet dusted with cornmeal or flour. Flatten the balls into 3 ½" disks, sprinkle with whatever seeds you desire, and gently press to adhere. Cover with a towel and let rise until almost doubled, about 20 to 30 minutes.
- Hot-dog buns: Divide bread dough into 60g equal pieces. Roll each piece into a ball; cover with a towel, and let it rest for 5 minutes. Place one of the dough balls on a lightly floured surface, flip it over, and gently stretch out the dough to about a 6-inch long oval. Rotate the dough 90° and fold in ⅓ top edge to the center. Then fold in the other edge and seal them.
- Roll to shape neatly with your hands into a cylinder. Flatten them slightly. Place the Hot dog buns (½ inch apart) on a lightly greased or parchment-lined baking sheet dusted with cornmeal or flour. Cover with a towel and let rise until almost doubled, about 20 to 30 minutes. Repeat the process with the remaining dough.
- Dinner Rolls: Divide the bread dough into 80g equal pieces. Shape each piece into a ball, pulling the edges under to make a smooth top, and place them (½ inch apart) on a greased or parchment-lined baking sheet, smooth side up, cover with a towel, and let rise until almost doubled about 20 to 30 minutes.
- Pebete Rolls: Divide bread dough into 100g-120g equal pieces. Shape each piece into a ball, then flatten each ball of dough to form a disc about 5 inches (12.7 cm) in diameter. Take one of the edges, fold it toward the center, do the same with the opposite edge, and then fold down the ends, giving them a rather rounded shape. Turn the loaves over and work them slightly back and forth. Place the Pebete rolls on a lightly greased or parchment-lined baking sheet, cover with a towel, and let rise until almost doubled, about 20 to 30 minutes.
- Once the dough has been shaped, place it onto a greased baking sheet pan dusted with cornmeal or lined with parchment paper, cover with a towel and let rise until almost doubled, about 25 to 30 minutes.
- Preheat the oven to 400 °F for fifteen minutes before baking your bread. Bake for 15 to 30 minutes or until the internal temperature of the bread reaches 190 °F. When the buns are done, remove them from the baking sheet to cool on a wire rack, preventing the crust from becoming soggy.
Notes
- To store: Once baked, the sweet dough can be stored at room temperature for up to 3 days or 5 days in the refrigerator in a plastic storage bag or wrapped in aluminum foil.
- To reheat: microwave it until heated through or warm it in a 350 F preheated oven for 10 to 15 minutes; wrap the bread in aluminum foil to keep the crust soft and tender as it warms up.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.