Best Basic Sweet Bread

Best Basic Sweet Bread

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"This easy, basic, yeast, sweet-bread recipe uses only eight ingredients and can be made into dinner rolls, cinnamon rolls or sticky buns."
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Ingredients

40 m servings 263 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 38.7g
  • 12%
  • Protein:
  • 6.5 g
  • 13%
  • Cholesterol:
  • 46 mg
  • 15%
  • Sodium:
  • 155 mg
  • 6%

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.

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Directions

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  1. In a small saucepan over medium heat, combine the milk, sugar and butter. Heat until slightly warm to the touch then remove from heat and stir in the yeast. Let stand until foamy, about 10 minutes.
  2. In a large bowl, stir together the flour and salt. Mix in the eggs, oil and the yeast mixture. Mix until dough pulls away from the sides of the bowl. Turn dough out onto a floured surface and continue to knead until the dough is smooth and elastic, about 10 minutes. Grease a large bowl with 1 tablespoon of oil. Place the dough into the bowl and turn once to coat. Cover and let stand in a warm place until double in size, about 1 hour.
  3. Use remaining oil to grease a cookie sheet or 9x13 inch pan. For plain rolls, punch down dough and divide into 12 equal pieces. Roll the pieces into balls and place them into the greased pan side by side. Let dough rise for 20 to 25 minutes, or until almost double. Preheat oven to 375 degrees F (190 degrees C).
  4. Bake for 20 to 25 minutes in the preheated oven, until rolls are golden brown.

Reviews

56
  1. 67 Ratings

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Most helpful positive review

Great easy recipe. I've used it to make cinnamon pull-apart bread several times. If you are new to using yeast and hot liquids, I'd suggest some caution -- it's easy to kill the yeast if you le...

Most helpful critical review

Attempted this recipe twice. The dough never rose. I've made bread before and never had dough not rise before. My yeast was new and the place I put the dough dark and warm. I don't know what ...

Great easy recipe. I've used it to make cinnamon pull-apart bread several times. If you are new to using yeast and hot liquids, I'd suggest some caution -- it's easy to kill the yeast if you le...

Yeast hint: If microwave the milk, be aware that the temperature may continue to rise 5 to 10 degrees F after you take it out. Let your milk sit for 5 minutes and after nuking and use a thermome...

This bread was great! Everyone raved about it. I'll definitely be making this again. For everyone considering making this recipe: be very careful when heating the milk mixture. We had to do...

Attempted this recipe twice. The dough never rose. I've made bread before and never had dough not rise before. My yeast was new and the place I put the dough dark and warm. I don't know what ...

This is the best bread i have EVER had in my entire life. Incredible texture and taste. Try it topped in butter or make sandwiches with turkey and swiss cheese. Unbelievable, I'm not kidding. I ...

I used this recipe to make monkey bread- my son asks for it every morning! It worked great. The milk/yeast mixture didn't get foamy like the recipe specified, but it rose perfectly! Thanks!

Absolutely wonderful. Have made cinnamon rolls, braided apple bread, and sweet dinner rolls with it so far. What a fantastically versatile recipe!!

I tried this, and they turned out terribly! And I followed the recipe to the T!

A great recipe! I have used this for loaves, buns, and most importantly Cinnamon Buns using the Cinnamon Bun Icing recipe on this site. I do have a question... I like the texture when I sub. B...