sweet yeast dough

My favorite go-to sweet roll dough for just about any kind of sweet roll or bread. This is a basic sweet yeast dough that can be used for just about any sweet bread. Its especially great for sweet rolls, dinner rolls, monkey bread and even homemade donuts.

Basic Sweet Yeast Dough Recipe

instant yeast

milk

sugar

butter (well softened almost melting.)

salt

eggs (room temperature)

all purpose flour

In a large bowl, stir together the yeast and milk until dissolved. Beat in the sugar, butter, salt and eggs until well combined. Add the flour, one cup at a time, stirring until incorporated. The dough should be shaggy and still sticky.

Turn out the dough onto a floured surface and knead 5-6 minutes until smooth and elastic. Or if you use a mixer knead 4-5 minutes. Freeze or refrigerate at this point if desired.

If baking now, continue by placing the kneaded dough into a greased bowl. Cover and let rise for 1 hour or until doubled in size. The length of time needed to rise will depend on how warm the room is. Ideal rising temperature is 72 F.

When the dough has risen, punch dough down with a floured hand and shape and bake as desired.

These super–soft, swirled buns with apple stuffing are wonderful comfort fall treat. The juicy grated apples make them incredibly moist, delicious, and irresistible! They look so beautiful and glossy after being brushed with the egg glaze and sprinkled with organic raw sugar. You just wanna eat them raw, like cookie dough! ;)

Sweet Swirl Apple Buns

tbsp. (45 ml) – warm water

(5 ml) – dry east

(355 ml) – boiled milk (cooled)

unsalted butter

tbsp. (30 ml) – mayonnaise

eggs

– organic sugar

sea salt

vanilla

(875 g) – organic all-purpose flour

apples

water

cane sugar

First, I prepare everything for the dough. Start by proofing the yeast. Sprinkle sugar into a glass of warm water. Stir just until nearly dissolved, and add yeast. Stir until all is dissolved well combined. Set aside to proof (it takes about 30 minutes before it’s ready for you).

Place butter into a small saucepan and melt it over a hot burner. Set aside to cool until just barely warm.

After the butter has cooled to warm add mayonnaise and stir to combine well. Set aside until ready for use.

Pour milk into a separate small saucepan. Bring it to a boil. Set aside to cool just until barely warm. After the milk cools, add proofed yeast mixture to the milk. Stir it well and set aside until ready for use.

Beat eggs and sugar for 5 minutes on high. Reduce the speed to low and add salt, vanilla, milk, yeast/milk mixture, and melted butter/mayonnaise mixture.

Switch to the dough hook attachment and gradually add sifted flour; one cup at a time. Then continue adding ½ cup of flour thereafter, scraping down the sides of the bowl with each flour addition. The dough should be soft and not sticky to a rubber spatula.

Cover the bowl of dough with plastic food wrap. Puncture about 5 small holes in the plastic wrap with a knife for the dough to breath (while preventing hardening on the top), then place a clean kitchen towel over the plastic wrap. Place the bowl in a warm place for the dough to rise for about 2 hours.

After the dough rises, transfer it onto a floured work surface.

Rinse, peel and grate 2 apples using a carrot grater. (Grate 2 apples at one time to prevent from darkening.)

How to Make Apple Swirl Buns Batter

Split the dough into 3 chunks. Cover 2 of them with plastic food wrap. Divide the first chunk into 3 oz. balls. (Cover the rest of the dough pieces with plastic wrap to prevent from drying.) Using a rolling pin roll out about a 5 X 13-inch rectangular shape.

Place ¾ cup of grated apples on one edge of length. Roll it into a log and pinch ends carefully.

Hold one end of the log up and swirl it into a circle to create the bun. Fold the other end under the bun. Then tuck in the top edges to make the cute looking rose bun. It will be about 3 inches (7.6 cm) in diameter before proofing.

Preheat the oven to 350 F (180 C). Place buns onto a lined parchment paper 16 X 22 baking sheet. Cover the pan with a dry and clean kitchen towel and allow them to proof for 20 minutes. While the buns are rising make the egg wash. Combine egg with water and beat it with a fork. (TIP: I make a separate egg wash for each pan because the egg wash gets old by the time you&#39;re done assembling all the buns.)

Brush proofed buns with egg wash and sprinkle with raw organic cake sugar.

How to Assemble Apple Swirl Buns

Bake the buns for 40 minutes or until golden brown. Remove from the oven and let them cool to warm before removing buns from the parchment paper.

While the buns are baking repeat the same steps with the rest of the dough, apple shredding and egg wash.

Enjoy them warm with a cup of coffee, tea or cold milk.

Baking Time

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Basic Sweet Yeast Dough Recipe

Sweet Swirl Apple Buns

Top 2 sweet yeast dough recipes from across the web

The most viewed sweet yeast dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Basic Sweet Yeast Dough Recipe

Sweet Swirl Apple Buns

The most viewed sweet yeast dough recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine