Sweet Roll Dough Recipe

Name: Sweet Roll Dough
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup warm water (110F/42C) (50 mL); 1 package (1/4 oz/7 g) quick-rising (instant) dry yeast; 1 tbsp granulated sugar (15 mL); 1/4 cup instant vanilla pudding mix (see Notes) (50 mL); 1 cup whole milk (250 mL); 1/4 cup unsalted butter, melted (50 mL); 1 egg, beaten; 4 cups all-purpose flour (approx.) (1 L); 1/2 tsp salt (2 mL); Stand mixer with paddle attachment

Servings: persons

1
In a small bowl, whisk water, yeast and sugar until dissolved.
2
Let stand until it starts to foam, about 5 minutes.
3
In mixer bowl, whisk together pudding mix, milk, butter and egg.
4
Stir in yeast mixture.
5
Place on mixer fitted with paddle attachment.
6
Add 3 cups (750 mL) of the flour and salt to bowl on top of liquid.
7
Beat on low speed until dough starts to clean sides of bowl, adding up to 1 cup (250 mL) additional flour to make a soft, not sticky dough.
8
Increase speed to medium and knead dough for 2 minutes.
9
Remove dough from mixer bowl and turn dough out onto a floured work surface.
10
Knead by hand until smooth and elastic, about 2 minutes.
11
Place in a very large oiled bowl, turning to coat dough with oil.
12
Cover and let rise in a warm, draft-free place until doubled in bulk, 30 to 40 minutes.
13
Punch down dough.
14
Proceed as directed in recipe.
15
After shaping, any of these breakfast yeast breads can be covered and refrigerated for up to 24 hours prior to baking them.
16
If you are going to need more time, freeze shaped rolls for up to 1 month.
17
Thaw in refrigerator for 12 hours, then bake as directed.

669

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/4 cup warm water (110F/42C) (50 mL), 1 package (1/4 oz/7 g) quick-rising (instant) dry yeast, 1 tbsp granulated sugar (15 mL), 1/4 cup instant vanilla pudding mix (see Notes) (50 mL), and more.

Yes, Sweet Roll Dough falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Sweet Roll Dough

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions