Basic Sweet Dough Recipe -
Basic Sweet Dough Recipe
  • READY IN ABOUT 3 hrs

Basic Sweet Dough

Recipe by  

"I have made plenty of sweet breads, and I always favored the Hungarian Coffee Cake and Swedish Tea Ring. This sweet dough recipe is my mother's, and this works out really well because it is an old recipe. I have also used others which were more recent and still turned out well, but this one is the best I have found. Use this recipe for the basis of your sweet breads."

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Ingredients Edit and Save

Original recipe makes 4 dozen rolls or 4 fancy breads Change Servings
  • PREP

    25 mins
  • COOK

    25 mins

    2 hrs 50 mins


  1. Scald milk in a medium saucepan. Add cold water to scalded milk. Remove 1/4 cup liquid; mix yeast into liquid when cooled to lukewarm. To liquid in saucepan, add salt, sugar, shortening, and eggs. Add dissolved yeast to saucepan. Mix well.
  2. Sift and measure the flour into a large bowl. Make a well in the flour, and pour the liquids into the well. Stir with a large wooden spoon until liquid disappears.
  3. With one hand, mix dough in bowl using swinging rotary motion. Gradually form dough into smooth ball, then knead in bowl for 2 minutes. Brush top with melted shortening. Cover, and allow dough to rise at room temperature until doubled in bulk, about 2 hours.
  4. Punch down dough. Use dough for any sweet bread recipe.
Kitchen-Friendly View


  • Cook's Note:
  • For Whole Wheat Rolls, use 4 cups sifted flour and 4 cups fine whole wheat flour.
  • Editor's Note:
  • Baking time will depend on the size and shape of your pastries. General guidelines are: bake at 350 degrees F (175 degrees C). Cinnamon rolls will take about 15 to 20 minutes, pull-apart rolls about 25 minutes. Tea rings, too.

Reviews More Reviews

Most Helpful Positive Review
Dec 31, 2003

I baked bread at 350 and this was a good temperature for the mix since so temperature was given. Bread is excellent. Alyce

Most Helpful Critical Review
Nov 29, 2010

I had to add a few more cups flour to even form a dough, and the dough was still super sticky. Thanks anways.


25 Ratings

Oct 15, 2003

After making a double batch of Carol's recipe I found that the ingredients and qtys worked very well together and produced a very good elastic dough just right for braiding. My wife said it was the best bread she had ever tasted. It makes the best toast too. Bill Axtell 11/25/01

Oct 26, 2009

very good. i halved this recipe. used butter instead of the shortening and used one packet of instant yeast. after it rose i deflated and rolled it out like you would when youre going to make cinnamon rolls. then spread a layer of cream chease (8oz)that was mixed with 2 T of sugar and 3/4 to 1 tsp of vanilla extract. then on top of that layer i spread some raspberry filling i had made by putting 2 cups frozen raspberries, 2 T lemon juice 1/3 cup sugar and 1/3 cup corn starch in a saucepan and simmer for 15 min. then let cool completely. rolled it up formed into a ring then made cuts with a knife 3/4ths of the way to the inside of the ring. let rise and sprinkle with streusal topping and cook till golden brown at 375. you can do anything with this dough! thanks

Dec 24, 2006

Had this in my Fleischman's Recipe book from years ago. When I went to bake this year . . everything is geared toward fast rising dry yeast. this is an old recipe, like the one I followed for years . . except I add all milk. Lets go back to the basics.

Nov 26, 2003

I made several things out of this dough I must say this is a very good cinnamon roll dough I was very impressed

Aug 16, 2003

Very light and sweet; delicious!

Jan 24, 2008

This is one of the best sweet doughs I've ever used. I have been looking for a really good sweet dough recipe for years and have finally found the "one". We are eastern European and my grandmother used to make a cake called cocosh. It's basically a sweet yeast dough that is filled with chocolate, rolled and baked in log form. The other more common known version is with poppy seed filling sometimes called mohn roll. This dough was perfect! Baked up light, fluffy and soft. Very simple to make and even easier to work with. Thank you so much for this recipe. I can't wait to try and make a challah with it.


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  • Calories
  • 104 kcal
  • 5%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • 8 mg
  • 3%
  • Fat
  • 2.1 g
  • 3%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.6 g
  • 5%
  • Sodium
  • 103 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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