Easy Sweet Roll Dough With Yeast
This is my go-to Sweet Roll Dough, the recipe I reach for whenever I want soft, fluffy, bakery-style cinnamon rolls with a tender crumb and rich, buttery flavor. It is an easy, reliable dough that is a dream to work with, making it perfect for everything from classic cinnamon rolls to sticky buns and fruit filled pastries. Whether you're baking for a holiday breakfast, a weekend brunch, or simply because the craving strikes, this dough delivers pillowy, melt-in-the-mouth rolls every single time.
Ingredients
- 1 1/2 Cups (360ml) Milk
- 6 Tablespoons (85g) Unsalted butter cut into 1/2-inch pieces
- 1/3 Cup (70g) Sugar
- 5 1/4 Cups (630g) Unbleached all-purpose flour
- 2 1/4 teaspoons (10g) Instant yeast (or 1 Tablespoon active dry yeast)
- 1 Large Egg at room temperature, beaten
- 1 Large Egg yolk at room temperature, beaten
- 1/2 teaspoon Salt
Instructions
- Pour the milk (360ml) into a medium saucepan, then add the butter (85g) and sugar (70g)
- Cook over medium heat, until the butter has melted. Remove from heat and pour the mixture into a bowl of a stand mixer and allow it to cool to 90-110°F.
- Add to the mixing bowl two cups of flour (240g), the yeast (10g), the egg, egg yolk and salt (1/2 teaspoon). Use the dough hook to mix on low.
- Increase mixer speed to medium then gradually add the rest of the flour (390g), 1/2 cup at a time. Do not wait between each addition of flour.
- Increase mixing speed to medium-high and mix until you a hydrated, slightly sticky dough is formed.
- Cover the bowl with plastic wrap, then set side to rise for 60-90 minutes, until double in size.
- Use your hand to deflate the dough, transfer it to a clean working surface lightly dusted with flour. Roll and fill.