Basic Sweet Dough

Basic Sweet Dough

Carol 0

"I have made plenty of sweet breads, and I always favored the Hungarian Coffee Cake and Swedish Tea Ring. This sweet dough recipe is my mother's, and this works out really well because it is an old recipe. I have also used others which were more recent and still turned out well, but this one is the best I have found. Use this recipe for the basis of your sweet breads."

Ingredients 2 h 50 m {{adjustedServings}} servings 104 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 104 kcal
  • 5%
  • Fat:
  • 2.1 g
  • 3%
  • Carbs:
  • 18.4g
  • 6%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 103 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Scald milk in a medium saucepan. Add cold water to scalded milk. Remove 1/4 cup liquid; mix yeast into liquid when cooled to lukewarm. To liquid in saucepan, add salt, sugar, shortening, and eggs. Add dissolved yeast to saucepan. Mix well.
  2. Sift and measure the flour into a large bowl. Make a well in the flour, and pour the liquids into the well. Stir with a large wooden spoon until liquid disappears.
  3. With one hand, mix dough in bowl using swinging rotary motion. Gradually form dough into smooth ball, then knead in bowl for 2 minutes. Brush top with melted shortening. Cover, and allow dough to rise at room temperature until doubled in bulk, about 2 hours.
  4. Punch down dough. Use dough for any sweet bread recipe.
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  • Cook's Note:
  • For Whole Wheat Rolls, use 4 cups sifted flour and 4 cups fine whole wheat flour.
  • Editor's Note:
  • Baking time will depend on the size and shape of your pastries. General guidelines are: bake at 350 degrees F (175 degrees C). Cinnamon rolls will take about 15 to 20 minutes, pull-apart rolls about 25 minutes. Tea rings, too.
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Reviews 18

  1. 25 Ratings


I baked bread at 350 and this was a good temperature for the mix since so temperature was given. Bread is excellent. Alyce


After making a double batch of Carol's recipe I found that the ingredients and qtys worked very well together and produced a very good elastic dough just right for braiding. My wife said it was the best bread she had ever tasted. It makes the best toast too. Bill Axtell 11/25/01


very good. i halved this recipe. used butter instead of the shortening and used one packet of instant yeast. after it rose i deflated and rolled it out like you would when youre going to make cinnamon rolls. then spread a layer of cream chease (8oz)that was mixed with 2 T of sugar and 3/4 to 1 tsp of vanilla extract. then on top of that layer i spread some raspberry filling i had made by putting 2 cups frozen raspberries, 2 T lemon juice 1/3 cup sugar and 1/3 cup corn starch in a saucepan and simmer for 15 min. then let cool completely. rolled it up formed into a ring then made cuts with a knife 3/4ths of the way to the inside of the ring. let rise and sprinkle with streusal topping and cook till golden brown at 375. you can do anything with this dough! thanks