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Easy Sweet Dough

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!

Prep Time
20 mins
Cook Time
20 mins
Additional Time
25 mins
Total Time
1 hr 5 mins
Servings: 24 Bread
Calories: 383 kcal
Course: Side Dish
Cuisine: Paraguayan

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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:
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

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.