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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.
Stir in the remaining flour and mix until combined. Turn the dough out onto a floured work surface and knead the dough for 2 minutes.
Grease a large bowl well with oil. Form the dough into a ball and place in the bowl, turning it to coat it with the oil. Cover the bowl with a tea towel and let the dough rise for 45 minutes or until doubled in size.
Punch the dough down to deflate it and let the dough rise again (about another 45 minutes). The dough is now ready to use.
Use the sweet roll dough in your favorite recipes for sandwich buns or sweet rolls such as cinnamon or jelly.
CDKitchen Note: "Grandma" was actually OUR Grandma so we highly recommend this recipe!
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
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Nellie REVIEW:
January 26, 2020I 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.
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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!
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Toby Howard REVIEW:
October 17, 2019This is the same recipe my mother used. A wonderful reminder of her.
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hopelessromantic REVIEW:
February 16, 2010Made bear claws out of these; this dough is what makes the whole recipe work. TOTALLY RECOMMEND!
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hopelessromantic REVIEW:
February 14, 2010Recipe 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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