What is the difference between sweet dough and regular dough?

Richer in shortening, milk, and sugar than bread doughs , sweet doughs often contain whole eggs, egg yolks, egg whites, or corresponding dried products. The enriching ingredients alter the taste, produce flakier texture, and improve nutritional quality.

Are sweet rolls rich or lean dough?

RICH DOUGHS : Brioche dough is made with a high portion of butter and eggs, and is especially rich. Sweet rolls including coffee cakes, cinnamon rolls and many other breakfast goodies. These have a high fat content and usually contain eggs and often have a sweet filling.

Why is my sweet dough so sticky?

Overly sticky dough is normally caused by a combination of using the wrong flour and using too much water .

Why can't i shape my dough?

The majority of the time, I see this because the dough needed less water or more kneading upfront (or stretch and folds during bulk fermentation). Next time, try either reducing the water in the mix (which will bring strength to the dough), knead for longer, or give it more strengthening during bulk fermentation.

How do you keep dough in shape?

If the dough feels weak and fails to smooth and hold its shape by the end of bulk fermentation, mix/knead it longer or add more sets of stretches and folds during bulk fermentation .

When should dough be folded?

The dough is folded by hand at regular intervals for the first hour or so of bulk fermentation , after which the dough is left to do a longer, slower fermentation, during which time the glutinous network continues to develop, and the dough develops flavor.

What is the mistake in making shortbread?

The most common mistakes when making shortbread are over-working the dough, and incorporating too much flour .

What not to do when making shortbread?

The key with shortbread is not to overhandle it . Make the dough exactly as instructed, but don't mess around making shapes or over rolling the dough - you will end up with delicious but tough biscuits. Stretching and pulling the dough activates the gluten in the flour, making chewy cookies and not crisp ones.

What happens if you don't chill shortbread dough?

But in this shortbread cookie recipe, it really makes a difference. Chilling the dough helps the cookies hold their shape. If you don't chill your shortbread dough, the cookies will spread as they bake .

How do you roll cookie dough without cracking it?

Place two equal-sized sheets of parchment paper underneath and above the dough, making a kind of dough sandwich. Then roll out with your rolling pin, keeping the dough sandwiched between the two parchment sheets. Once it has been rolled to the thickness you're going for, chill the dough for the requisite time.

What is the difference between sweet bread and regular bread?

Sweet (or enriched) breads are made from yeasted doughs that have been enriched with fat (typically butter or oil), eggs, sugar, and milk. These ingredients are what make sweet breads pillowy soft and tender.

What are the 2 types of dough?

If we want to further subdivide our baking forays, we then go into the types of doughs we can use. Traditionally, there are two categories: leavened and unleavened doughs .

What is sweet dough made of?

Ingredients 4-1/2 cups all purpose flour. 1/3 cup sugar. 2 (4-1/2 tsp.) envelopes Fleischmann's ® RapidRise ® Instant Yeast. 1 teaspoon salt. 3/4 cup milk. 1/3 cup butter or margarine, cut into pieces. 2 eggs.

What are the three types of dough?

There are three different types of dough that leavened dough, dough made with boiling water and unleavened dough . This is mainly about their textures and how to use them for your home baking.

Grandma's Sweet Roll Dough Recipe | CDKitchen.com (2024)

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An old-fashioned, grandma-approved recipe is the only way to go for something like sweet rolls. Follow this dough recipe to the T and you won't regret a thing.

serves/makes:

ready in:

1-2 hrs

4 reviews

ingredients

2/3 cup lukewarm water
1/2 cup sugar
2 packages (.25 ounce size) dry active yeast
2/3 cup milk, scalded and cooled to lukewarm
1/2 cup vegetable oil
2 teaspoons salt
2 eggs, beaten
5 cups all-purpose flour

directions

Place half of the warm water in a small bowl. Add a pinch of sugar. Sprinkle the yeast over the surface of the water and set aside.

Combine the milk, oil, sugar, salt, and remaining water in a bowl. Mix well. Stir in 1 cup of the flour, mixing until combined. Add the eggs and yeast mixture and mix gently.

recipe tips

Measure your ingredients accurately for the best results.

If the dough is too sticky after adding the flour, add a little more flour, a tablespoon at a time, until it reaches the right consistency.

Cover the dough with a damp cloth during rising to prevent it from drying out.

Avoid adding too much flour while kneading, as this can make the rolls dense.

Grease your hands and the work surface lightly when handling the dough to prevent sticking.

For softer rolls, brush the tops with melted butter right after baking.

Experiment with different fillings like cinnamon sugar, fruit preserves, or chocolate chips for sweet rolls.

This dough can also be used to make savory rolls by adding herbs, cheese, or minced garlic.

Enjoy the process and the delightful aroma of homemade sweet rolls baking in your oven!

common recipe questions

Why do I need to scald the milk for this recipe?

Scalding the milk helps to deactivate enzymes that can hinder yeast growth, ensuring that the dough rises properly.

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. The main difference is that instant yeast doesn't need to be proofed in warm water and can be mixed directly with the dry ingredients.

How do I know if my yeast is active?

After sprinkling the yeast over warm water and sugar, it should become foamy and bubbly within about 5-10 minutes. If it doesn't, the yeast may be old or inactive.

What is the ideal temperature for the water and milk?

The ideal temperature for the water and milk is about 110 degrees F. Too hot, and it can kill the yeast; too cold, and the yeast won't activate.

Can I use a different type of flour instead of all-purpose flour?

All-purpose flour is ideal for this recipe, but you can use bread flour for a chewier texture. Whole wheat flour can also be used but will result in denser rolls.

Can I let the dough rise overnight?

Yes, for the first rise, you can let the dough rise slowly in the refrigerator overnight. This can enhance the flavor of the dough.

How can I tell if the dough has risen enough?

The dough should double in size. You can test it by gently pressing your finger into the dough. If the indentation remains, it's ready.

Can I freeze this dough?

Yes, you can freeze the dough after the first rise. Thaw in the refrigerator overnight and let it complete the second rise before using.

What can I do if my dough doesn't rise?

Make sure that your yeast is fresh and that the liquids are at the right temperature. Also, keep the dough in a warm, draft-free area during rising.

nutrition data for grandma's sweet roll dough

130 calories, 4 grams fat, 20 grams carbohydrates, 3 grams protein per serving.

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reviews & comments for grandma's sweet roll dough

Nellie REVIEW:
January 26, 2020

I have been making cinnamon rolls and trying different recipes for years and these were by far the best cinnamon rolls! The recipe is a keeper. Maybe I missed it, but didn't see the oven temp and time to bake on the recipe so I put mine at 375 for 20 minutes and they turned out perfect.
- CDKitchen Staff Reply:
  
  Baking temp and time aren't included since this is a versatile sweet dough and can be used in a variety of recipes. Thanks for sharing your baking info!
Toby Howard REVIEW:
October 17, 2019

This is the same recipe my mother used. A wonderful reminder of her.
hopelessromantic REVIEW:
February 16, 2010

Made bear claws out of these; this dough is what makes the whole recipe work. TOTALLY RECOMMEND!
hopelessromantic REVIEW:
February 14, 2010

Recipe was simple to follow, but there were concerns since I've never dealt with this type of dough before. First, it feels heavy, and second, when it calls for lukewarm water, be sure that it's more than a little warm and that the yeast bubbles up.I didn't bake this dough; I'm going to use it for a bear claw recipe. I recommend this, and if you wish to see a full process, feel free to visit my blog!

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