One Dough, Endless Possibilities: The Best Sweet Bread Dough Recipe
After testing countless sweet bread dough recipes, I finally perfected one that I LOVE making every single time. It’s foolproof, quick, and even includes sourdough discard for added depth of flavor. This dough is incredibly versatile—it can be used for a sweet loaf, cinnamon rolls, sticky buns, kolaches, and so much more!
Why You’ll Love This Recipe
- Simple Ingredients – Made with pantry staples that most people already have on hand.
- Quick & Easy – From start to finish, this dough comes together in just about two hours, including rise time.
- Versatile – Use it for everything from cinnamon rolls to kolaches—your creativity is the only limit!
- No Complicated Techniques – No long rise times, no laminating, no fuss. Just mix, knead, proof, and bake.
- Perfect Texture & Flavor – This dough bakes into a fluffy, rich, slightly sweet bread that’s perfect for any occasion.
Ingredient Breakdown
Bread Flour
Bread flour is used because its higher protein content creates more gluten, resulting in a better texture, improved rise, and a more resilient dough. If you don’t have bread flour, all-purpose flour will work, but the texture may be slightly softer.
Sugar or Honey
Both sugar and honey work beautifully in this recipe. Honey is a great alternative for those looking to reduce refined sugar intake. Beyond adding sweetness, sugar/honey feeds the yeast, helps retain moisture, and improves texture.
Yeast
Yeast is what gives the dough its rise and creates that light, airy texture we love. It feeds on the sugar and flour, producing air bubbles that expand the dough and create a soft crumb.
Sourdough Discard or Active Starter
This recipe works with either sourdough discard or active starter because we’re relying on commercial yeast for the rise. The sourdough adds depth of flavor and complexity, making this sweet bread taste even better.
Vanilla Extract
Vanilla enhances the overall flavor and aroma of the bread. Opt for a high-quality vanilla extract to bring out the best flavor in your dough.
Salt
Even in sweet recipes, salt is essential—it enhances the other flavors and balances the overall taste. I prefer a high-quality mineral salt for the best flavor.
Step-by-Step Instructions
Step 1:
Activate the Yeast – In a large bowl, combine warm water, sugar (or honey), vanilla, sourdough discard, and yeast. Stir gently and let sit for 5 minutes until foamy.
Step 2
Mix the Dough – Once the yeast is activated, add bread flour and salt. Stir until a shaggy dough forms.
Step 3
Knead – Knead the dough for 6-8 minutes until it becomes smooth and elastic.
Step 4
First Rise – Place the dough in a greased bowl, cover with a damp cloth, and let rise for about 1 hour or until doubled in size.
Step 5
Shape – Punch down the dough and shape it as desired (loaf, kolaches, sweet rolls, etc.).
Step 6
Second Rise – Let the shaped dough rise for 30 minutes.
Step 7
Bake – Bake at 350°F (175°C) until golden brown or until the internal temperature reaches 200°F (93°C).
Step 8
Cool & Enjoy – Let the bread cool before slicing to retain moisture.
Freezing & Storing Tips
Freezing & Storing Tips
- Freezing Baked Bread – Wrap tightly in plastic wrap and store in a freezer bag for up to 3 months.
- Thawing – Let bread sit at room temperature for a few hours.
- Reheating – Warm in a 300°F oven for 10-15 minutes to refresh the texture.
This sweet bread dough is an amazing addition to any baker’s repertoire. It’s easy to make, incredibly versatile, and absolutely delicious. I hope you love this recipe as much as I do!
Universal Sweet Dough
This recipe is foolproof, quick, and even includes sourdough discard for added depth of flavor. This dough is incredibly versatile—it can be used for a sweet loaf, cinnamon rolls, sticky buns, kolaches, and so much more!
Ingredients
- 350g Water
- 100g Sourdough Starter or Discard
- 110g Sugar or Honey
- 1 teaspoon Vanilla
- 1 Tablespoon Yeast
- 600g Bread Flour
Sweet Roll Filling
- 1 cup Blueberries
- 1/2 cup Honey
- 2 Tablespoons Cornstarch
- 2 Tablespoons Water
Instructions
- In a large bowl, combine warm water, sugar (or honey), vanilla, sourdough discard, and yeast. Stir gently and let sit for 5 minutes until foamy.
- Once the yeast is activated, add bread flour and salt. Stir until a shaggy dough forms.
- Knead the dough for 6-8 minutes until it becomes smooth and elastic.
- Place the dough in a greased bowl, cover with a damp cloth, and let rise for about 1 hour or until doubled in size.
- Punch down the dough and shape it as desired (loaf, kolaches, sweet rolls, etc.).
- Let the shaped dough rise for 30 minutes.
- Bake at 350°F (175°C) until golden brown or until the internal temperature reaches 200°F (93°C).
Notes
Honey can be substitutted for sugar in this recipe.
