Sweet Dough

From Beautiful Breads and Fabulous Fillings: The Best Sandwiches in America by Margaux Sky.

Sweet Dough

Sweet dough is the first dough I created and is extremely versatile. It’s the base for my cinnamon rolls, cinnamon-raisin bread, sweet bread, sandwich loaves, and pastries. This dough can be refrigerated for a couple days, but allow it to warm to room temperature before baking.

1 Tablespoon yeast
2 cups warm water
1 cup warm milk
1 cup heavy cream
1 cup (2 sticks) butter, melted
1/2 cup sugar
4 eggs, beaten
1 teaspoon vanilla extract
12 cups all-purpose flour (approximately)
1/8 teaspoon salt

  • In a large bowl, dissolve the yeast in the water and milk. Add the cream. Let stand for 5 minutes, or until the yeast is foamy.
  • Generously grease a large bowl.
  • Add the butter, sugar, eggs, and vanilla to the yeast mixture.
  • Slowly add the flour and salt to the wet ingredients and mix well.
  • Place the dough on a floured countertop or board and knead for 4 minutes.
  • Place the dough in the prepared bowl. Place the bowl in a warm, dry place and let the dough rise for 60 minutes. Punch down the dough with your fist and separate into two portions. You can use the dough immediately or refrigerate it for later use.


Yield: 2 melon-sized batches (8 or 9 pastries per batch)

Used to make: