Sweet roll dough is the base of many wonderful baked goods. This dough is a pillowy soft perfect recipe for cinnamon rolls!
Course: Bread, Dough
Keyword: bread, dough, rolls, sweet dough
Sweet Roll Dough
5 2/3cbread flour*Properly measured
In a sauce pan over medium low heat bring 1/2 cup of whole milk to the point of boiling then add 3 tablespoons of flour. Whisk until smooth; set aside to cool completely.
Blend the flour, yeast, and salt in a bowl and set it aside. Add to a stand mixer the water, melted butter, eggs, and tangzhong. Use dough hooks, set the mixer to low speed and add one cup of flour. Next, add the milk then the remaining flour one cup at a time. Be sure to scrape down the bowl as needed.
The dough is sticky but holds its shape. You should be able to work the dough into a ball with traces of dough sticking. To avoid that, you will need to oil any surface the dough touches. Using a rubber spatula, scrape the dough out into a oiled bowl. With oiled hands, shape the dough into a ball then cover the bowl tightly with plastic wrap to rise for use.
If the dough is more wet than tacky, add flour one tablespoon at a time until the tacky consistency is achieved; proceed with instruction.
See the tutorials within the post for sweet roll dough uses
*You may add up to an additional 1/2 cup of flour is the dough is too soft to manange. The dough is tacky or sticky but using a little vegetable oil on your hands and rubber spatual to scrape down the bowl really helps.