Basic Sweet Dough

Basic Sweet Dough

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"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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2 h 50 m servings 104 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 103 mg
  • 4%

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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  • Prep

  • Cook

  • Ready In

  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.


  • 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.


  1. 25 Ratings

Most helpful positive review

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

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

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

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 ...

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 ci...

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 ...

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

Very light and sweet; delicious!

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 grandmoth...

wow! I like it

I used it for some cinammon rolls.... The whole family loved the recipe....

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