Easy Sweet Dough
User Reviews
5
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 dough recipe combines bread flour, lukewarm water, instant dry yeast, kosher salt, granulated sugar, and softened butter to create a versatile, smoothly kneaded dough. After mixing and kneading, the dough rises until doubled, then it can be shaped into various forms such as hamburger buns. The resulting dough is slightly sweet and enriched with butter, providing a tender crumb ideal for sweet or savory baked goods.
Description
Easy Sweet Dough is prepared by activating instant dry yeast in warm water with a pinch of sugar, then combining it with bread or all-purpose flour, sugar, and salt. Softened butter is incorporated during kneading, which is done with a stand mixer until the dough is soft, smooth, and elastic. The dough is allowed to rise in an oiled bowl until doubled in size, which typically takes between 45 minutes to 1.5 hours.
The dough's sweetness comes from granulated sugar and butter, lending a richer flavor and softer texture compared to plain bread dough. After rising, the dough is punched down and can be shaped into buns, loaves, or rolls depending on the desired use, making it suitable for various baked treats.
This dough stores well when baked, remaining fresh at room temperature for up to three days or refrigerated for up to five. Baked goods made from this dough can be reheated by microwaving or warming wrapped in foil in an oven to keep a soft crust. The dough and baked products also freeze well for about one month when properly wrapped and thawed before reheating.
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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
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
- Baked sweet dough can be stored at room temperature for up to 3 days or 5 days refrigerated wrapped securely.
- Reheat baked dough by microwaving or warming in a 350°F oven wrapped in foil to maintain softness.
- Freeze baked sweet dough for up to 1 month wrapped in plastic and foil; thaw fully before reheating.
- The dough can be shaped into hamburger buns or other forms once risen and punched down.
- Maintaining water temperature between 110°F and 115°F ensures proper yeast activation.
Genuine Reviews
User Reviews
Overall Rating
5
30 reviews
Excellent
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