Easy Sweet Dough
User Reviews
5.0
30 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Additional Time
25 mins
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Total Time
1 hr 5 mins
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Servings
24 Bread
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Calories
383 kcal
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Course
Side Dish
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Cuisine
Paraguayan
Easy Sweet Dough
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This sweet bread dough recipe can be used for just about anything, from burger buns to hot dog buns. It's a versatile dough that is easy to work with and produces a delicious result. In addition, the recipe is simple to follow and doesn't require any fancy ingredients. So give it a try the next time you're in the mood for some fresh soft bread. I've listed a few suggestions for how you can use it below, but feel free to get creative with it!
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Ingredients
- 1 kg bread flour or all-purpose flour
- 500 ml water (110 ⁰F-115 F)
- 10 g instant dry yeast
- 15 g kosher salt
- 100 g granulated sugar
- 75 g butter softened to room temperature
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Instructions
- Place the lukewarm (about 110F to 115F) water in a small bowl, sprinkle with yeast and a pinch of sugar, stirring to combine. Set aside at room temperature until a frothy layer forms on top, 5–10 minutes.
- Mix the flour, sugar, and salt into the large bowl of a stand mixer and whisk on low speed to combine. Make a well in the center of the flour and pour the yeast mixture over and combine on medium speed until a shaggy dough forms. Add the softened butter. Using the dough hook attachment, knead the dough on low speed for 6–8 minutes. If the dough is still very sticky, add flour 1 tablespoon at a time until it is soft and smooth.
- Lightly oil your hand, place dough in a large oiled bowl, and turn to coat the surface, cover with plastic wrap and place somewhere warm to let the dough rise until it has doubled in size, 45 to 1 ½ hour. Once the dough has rested, gently punch it down, deflating the dough. Now you can shape it however you want. Here are some ideas:
- Hamburger buns: Divide the bread dough into 100g of equal pieces for a standard-sized hamburger and 30g of equal pieces for a mini-hamburger. Roll each piece into a ball; cover with a towel, and let it rest for 5 minutes. Place the balls (2" inches apart)on a lightly greased or parchment-lined baking sheet dusted with cornmeal or flour. Flatten the balls into 3 ½" disks, sprinkle with whatever seeds you desire, and gently press to adhere. Cover with a towel and let rise until almost doubled, about 20 to 30 minutes.
- Hot-dog buns: Divide bread dough into 60g equal pieces. Roll each piece into a ball; cover with a towel, and let it rest for 5 minutes. Place one of the dough balls on a lightly floured surface, flip it over, and gently stretch out the dough to about a 6-inch long oval. Rotate the dough 90° and fold in ⅓ top edge to the center. Then fold in the other edge and seal them.
- Roll to shape neatly with your hands into a cylinder. Flatten them slightly. Place the Hot dog buns (½ inch apart) on a lightly greased or parchment-lined baking sheet dusted with cornmeal or flour. Cover with a towel and let rise until almost doubled, about 20 to 30 minutes. Repeat the process with the remaining dough.
- Dinner Rolls: Divide the bread dough into 80g equal pieces. Shape each piece into a ball, pulling the edges under to make a smooth top, and place them (½ inch apart) on a greased or parchment-lined baking sheet, smooth side up, cover with a towel, and let rise until almost doubled about 20 to 30 minutes.
- Pebete Rolls: Divide bread dough into 100g-120g equal pieces. Shape each piece into a ball, then flatten each ball of dough to form a disc about 5 inches (12.7 cm) in diameter. Take one of the edges, fold it toward the center, do the same with the opposite edge, and then fold down the ends, giving them a rather rounded shape. Turn the loaves over and work them slightly back and forth. Place the Pebete rolls on a lightly greased or parchment-lined baking sheet, cover with a towel, and let rise until almost doubled, about 20 to 30 minutes.
- Once the dough has been shaped, place it onto a greased baking sheet pan dusted with cornmeal or lined with parchment paper, cover with a towel and let rise until almost doubled, about 25 to 30 minutes.
- Preheat the oven to 400 °F for fifteen minutes before baking your bread. Bake for 15 to 30 minutes or until the internal temperature of the bread reaches 190 °F. When the buns are done, remove them from the baking sheet to cool on a wire rack, preventing the crust from becoming soggy.
Equipments used:
Notes
- How to Store & Re-Heat
- How to Store & Re-Heat
- To store: Once baked, the sweet dough can be stored at room temperature for up to 3 days or 5 days in the refrigerator in a plastic storage bag or wrapped in aluminum foil.
- To reheat: microwave it until heated through or warm it in a 350 F preheated oven for 10 to 15 minutes; wrap the bread in aluminum foil to keep the crust soft and tender as it warms up.
- Make Ahead
- Make Ahead
- Sweet dough is best served fresh on the day they’re made, but it can be made a day ahead and stored at room temperature for up to 3 days or 5 days in the refrigerator in a plastic storage bag or wrapped in aluminum foil. To reheat, microwave it until heated through or warm it in a 350 F preheated oven for 10 to 15 minutes; wrap the bread in aluminum foil to keep the crust soft and tender as it warms up.
- Sweet dough is best served fresh on the day they’re made, but it can be made a day ahead and stored at room temperature for up to 3 days or 5 days in the refrigerator in a plastic storage bag or wrapped in aluminum foil. To reheat, microwave it until heated through or warm it in a 350 F preheated oven for 10 to 15 minutes; wrap the bread in aluminum foil to keep the crust soft and tender as it warms up.
- How to Freeze
- How to Freeze
- Baked Sweet dough can be frozen for up to 1 month: Allow the sweet bread to cool completely before wrapping it in a double layer of plastic wrap, followed by another double layer of aluminum foil, and freeze for up to 1 month. Thaw at room temperature, then warm it up in the microwave; you can also reheat it in a 350 F preheated oven for 10 to 15 minutes; spray the bread with a bit of water to prevent it from drying out before placing it in the oven.
- Baked Sweet dough can be frozen for up to 1 month: Allow the sweet bread to cool completely before wrapping it in a double layer of plastic wrap, followed by another double layer of aluminum foil, and freeze for up to 1 month. Thaw at room temperature, then warm it up in the microwave; you can also reheat it in a 350 F preheated oven for 10 to 15 minutes; spray the bread with a bit of water to prevent it from drying out before placing it in the oven.
- To store: Once baked, the sweet dough can be stored at room temperature for up to 3 days or 5 days in the refrigerator in a plastic storage bag or wrapped in aluminum foil.
- To reheat: microwave it until heated through or warm it in a 350 F preheated oven for 10 to 15 minutes; wrap the bread in aluminum foil to keep the crust soft and tender as it warms up.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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