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

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

203.3 calories; 4.6 g protein; 32.4 g carbohydrates; 20.7 mg cholesterol; 270.7 mg sodium. Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/24/2003
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. Read More
(89)

Most helpful critical review

Rating: 3 stars
09/28/2012
I must have done something wrong. . .I read all the 5 star reviews before doing this recipe. I just bought the yeast today, so I know it was good. The dough raised during the 20 minutes, but when it was punched down and put in the pans, it didn't raise at all. I made cinnamon rolls, dinner rolls and coffee cake. The half hour baking time was too long--The rolls were too dark and very hard. I will try it again. Live and learn! Read More
(5)
53 Ratings
  • 5 star values: 49
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/24/2003
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. Read More
(89)
Rating: 5 stars
04/13/2003
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. Read More
(33)
Rating: 5 stars
12/11/2005
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! Read More
(32)
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Rating: 5 stars
07/30/2008
I cannot say ENOUGH good things about this recipe! It makes WONDERFUL pizza dough and yummy dinner rolls! I mixed all the dry and butter in a pan put the egg and water in my bread machine dumped in the dry and let it mix - superb! I don't put mine in the fridge - just use after letting it sit for a few minutes. And to make dinner rolls use about 2 oz. of dough roll and put in muffin pan. I like to drizzle mine with some EVOO. When they come out you can eat then or you can store (I use an old bread bag). When you want to eat them put butter and garlic salt on them heat in the oven and NUMMY NUMMY!!! Read More
(18)
Rating: 5 stars
10/13/2004
This recipe is GREAT! My husband loved it. I devided the dough into small rolls and let rise. I did not refridgerate at all. I just punched down the dough and let rise again and then baked them for 12 minutes. I will use this recipe again. Read More
(16)
Rating: 5 stars
11/08/2006
I used this recipe to make fry bread because I like the sweeter dough...it tasted fabulous!!! My friends couldn't get enough of it! I altered the recipe slightly so I could use my bread machine to make the dough. I added the first four ingredients (flour yeast sugar salt) into the bread machine. Then I melted added the warm water and let that sit for just a minute while I melted the butter. Then I added the melted butter. Whisk the eggs and add to mixture. Then top with remaining flour. My bread machine did a pretty good job of mixing in everything but I found I needed to add a little more flour when I went to roll it out. I am definitely keeping this recipe on file and will have to try it with other recipes. Read More
(16)
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Rating: 5 stars
09/28/2007
My family flipped over this recipe! I used half to make a yummy loaf of white bread, and used the other half to make small cinnamon rolls by rolling out, smearing with margarine or butter, and sprinkling generously with cinnamon and sugar. The flavor of both was excellent!! Thanks for sharing this recipe. Read More
(15)
Rating: 5 stars
05/22/2004
Thank you for sharing such a wonderful recipe. I made cinnamon rolls that were refrigerated overnight before baking and they turned out perfect. I will certainly be adding this recipe to my collection. Read More
(12)
Rating: 5 stars
06/01/2010
Excellent! I used all whole wheat pastry flour and rapid rise yeast and then followed the rest of the recipe perfectly. I divided the dough in half and made croissants for dinner and threw the other half in a floured baggy in the fridge overnight. I pulled it out rolled it a bit and put butter cinnamon and sugar on top for cinnamon rolls. They got HUGE in the oven and wow they were amazing! Read More
(11)
Rating: 3 stars
09/28/2012
I must have done something wrong. . .I read all the 5 star reviews before doing this recipe. I just bought the yeast today, so I know it was good. The dough raised during the 20 minutes, but when it was punched down and put in the pans, it didn't raise at all. I made cinnamon rolls, dinner rolls and coffee cake. The half hour baking time was too long--The rolls were too dark and very hard. I will try it again. Live and learn! Read More
(5)