Rapid Mix Sweet Dough

Rapid Mix Sweet Dough

33 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    20 m
  • Ready In

    2 h 30 m
Linda Dunlavy
Recipe by  Linda Dunlavy

“A basic sweet dough that can be used for bread, cinnamon rolls, crescent rolls, etc. I've had it ever since my home economics class in high school. It's a very simple and easy recipe that anyone can make.”

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Ingredients

Adjust Servings

Original recipe yields 2 pounds of sweet dough

Directions

  1. In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt; stir well. Cut in margarine with a fork until mixture resembles coarse cornmeal. Add warm water to flour mixture. Beat with an electric mixer at medium speed for 2 minutes. Add eggs and 1 more cup of flour; beat until thick. Stir in the remaining flour 1/2 cup at a time until the dough comes together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover dough with a damp towel and let rest for 20 minutes.
  2. Punch down dough and form into desired shape. Cover and refrigerate dough for up to 48 hours. Let dough come to room temperature before baking in a 375 degree oven.

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Reviews (33)

Rate This Recipe
LSD
73

LSD

when i checked for my recipe, i noticed that it had been changed a little. I takes a total of 5-6 cups flour. It has to be refrigerated at least 2 hours before baking. (Instead of refrigerating you can put dough or the prepared item in the freezer for future use. You just let it thaw before baking).You bake the rolls or bread for 30-35 min. I hope everyone likes this recipe.

skyberries
29

skyberries

I halved this recipe and ended up with a decent sized loaf. I just baked it without refrigerating for two hours and it still turned out great. This is one of my favorite bread recipes.

gfkitchnwitch
26

gfkitchnwitch

Thank you so much! This is wonderful! We are a gluten free family, and this recipe was a lifesaver! I was able to use this recipe frozen for make Marcia's Famouns Sticky Buns (on this site) and my family LOVED them! We have a holiday tradition of sticky buns on Christmas morning which went away with the gluten intolerance diagnosis, but this recipe saved the day! By substituting Kinnikwik mix for the flour and making just a few changes, I had the whole crew raving. My daughter even asked for these for her birthday! I added one extra egg, 2T xanthan gum, and 4 envelopes knox unflavored gelatin. I rolled the dough into balls and froze them first on cookie sheets, then put them in freezer bags. Now I can pull out as many as I need. I may try a less sweet version for dinner rolls, the texture was that great! That's a real compliment with gluten free baked goods! Thank you!

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Nutrition

Amount Per Serving (18 total)

  • Calories
  • 203 cal
  • 10%
  • Fat
  • 6 g
  • 9%
  • Carbs
  • 32.4 g
  • 10%
  • Protein
  • 4.6 g
  • 9%
  • Cholesterol
  • 24 mg
  • 8%
  • Sodium
  • 271 mg
  • 11%

Based on a 2,000 calorie diet

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