Basic Sweet Roll Dough
Prep time
Total time
A simple and easy to work with sweet roll dough that can be transformed into a variety of baked products. Basic Sweet Roll Dough
Recipe type: Breakfast
Cuisine: American
  • ½ cup whole milk
  • ½ cup water
  • 3 teaspoons active dry yeast, or one packet
  • ¼ cup sugar
  • 4 Tablespoons unsalted butter, slightly melted
  • 1 large egg yolk
  • 1½ teaspoons vanilla extract
  • 2¾ cups all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg, grated or ground
  1. Warn the water and milk in a saucepan over low heat or in the microwave until the temperature reaches 100 to 110 degrees F. Remove from heat source, and sprinkle in a pinch of sugar. Stir to dissolve and add the yeast. Stir to dissolve. Let rest for 5-10 minutes, until the mixture has risen and is foamy.
  2. Whisk the melted butter, egg yolk, and vanilla into the yeast mixture until combined.
  3. In a large bowl or the bowl of a stand mixer, add the flour, remaining sugar, salt and nutmeg. Stir the dry ingredients until combined.
  4. Add the yeast mixture. Stir with a wooden spoon, until a thick and slightly sticky dough is formed.
  5. You can either turn the dough out onto a floured board, and knead until the dough is smooth and elastic. Or you can use your stand mixer and dough hook to knead the dough (I used the later method and added more flour by Tablespoons until the dough was smooth and elastic. Not much more flour, though, maybe 2-3 Tablespoonful. Total machine kneading time is 6 minutes or so.)
  6. Form the dough into a ball. Butter a large bowl, and place the dough inside, making sure the entire surface of the dough is coated lightly with butter.
  7. Cover the dough with plastic wrap. Put in a warm place to rise until doubled in bulk, about 1 hour 15 minutes.
  8. Turn the dough out, and briefly knead again to release air bubbles. Reform into a ball, and return to the bowl. Cover with plastic wrap.
  9. Note: At this point according to FNM, you can put the dough in the refrigerator for 4 hours or overnight, then use it to make any roll or danish you wish. This is a better way, if you want to delay baking until the morning.
  10. I left the dough at room temperature for a second rise (about an hour), and used it immediately.
You can roll out the finished dough or form it into balls to make a variety of sweet rolls. I turned it into Gooey Cinnamon Raisin Rolls. The recipe can be found here.
Nutrition Information
Serving size: 12
Recipe by At Mimi's Table at