Rapid Mix Sweet Dough

Rapid Mix Sweet Dough

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"A basic sweet dough that can be used for bread, cinnamon rolls, crescent rolls, etc. I've had it ever since my home economics class in high school. It's a very simple and easy recipe that anyone can make."
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2 h 30 m servings 203 cals
Serving size has been adjusted!

Original recipe yields 18 servings



  • Calories:
  • 203 kcal
  • 10%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt; stir well. Cut in margarine with a fork until mixture resembles coarse cornmeal. Add warm water to flour mixture. Beat with an electric mixer at medium speed for 2 minutes. Add eggs and 1 more cup of flour; beat until thick. Stir in the remaining flour 1/2 cup at a time until the dough comes together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover dough with a damp towel and let rest for 20 minutes.
  2. Punch down dough and form into desired shape. Cover and refrigerate dough for up to 48 hours. Let dough come to room temperature before baking in a 375 degree oven.


  1. 38 Ratings

Most helpful positive review

when i checked for my recipe, i noticed that it had been changed a little. I takes a total of 5-6 cups flour. It has to be refrigerated at least 2 hours before baking. (Instead of refrigerati...

Most helpful critical review

I must have done something wrong. . .I read all the 5 star reviews before doing this recipe. I just bought the yeast today, so I know it was good. The dough raised during the 20 minutes, but w...

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Least positive

when i checked for my recipe, i noticed that it had been changed a little. I takes a total of 5-6 cups flour. It has to be refrigerated at least 2 hours before baking. (Instead of refrigerati...

I halved this recipe and ended up with a decent sized loaf. I just baked it without refrigerating for two hours and it still turned out great. This is one of my favorite bread recipes.

Thank you so much! This is wonderful! We are a gluten free family, and this recipe was a lifesaver! I was able to use this recipe frozen for make Marcia's Famouns Sticky Buns (on this site) a...

I cannot say ENOUGH good things about this recipe! It makes WONDERFUL pizza dough and yummy dinner rolls! I mixed all the dry and butter in a pan, put the egg and water in my bread machine, du...

I used this recipe to make fry bread because I like the sweeter dough...it tasted fabulous!!! My friends couldn't get enough of it! I altered the recipe slightly so I could use my bread machine ...

This recipe is GREAT! My husband loved it. I devided the dough into small rolls and let rise. I did not refridgerate at all. I just punched down the dough and let rise again and then baked t...

My family flipped over this recipe! I used half to make a yummy loaf of white bread, and used the other half to make small cinnamon rolls by rolling out, smearing with margarine or butter, and ...

Thank you for sharing such a wonderful recipe. I made cinnamon rolls that were refrigerated overnight before baking and they turned out perfect. I will certainly be adding this recipe to my co...

Excellent! I used all whole wheat pastry flour, and rapid rise yeast and then followed the rest of the recipe perfectly. I divided the dough in half and made croissants for dinner and threw t...

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