Sweet Bread Dough

This Sweet Bread Dough is my favorite to use when I make Kolache, Sweet Filled Rolls, Poppy Seed Roll, Cinnamon Rolls, Walnut Crescents, Peach Bread and more.

This is my updated recipe from 2010.



Recipe is really easy to make. This Sweet Bread Dough is really easy to work with. It shapes nicely and bakes into perfection. Rolls stay soft and delicious.

Baked sweet bread can be also frozen and keeps well in the freezer for up to 2 months.


Ingredients are basic : flour, sugar, salt, unsalted melted butter, egg yolks, dry yeast and vanilla extract.

ingredients for bread dough
  • Melt butter. If it’s too hot let it cool slightly. Then whisk in egg yolks, an vanilla extract.


I use dry yeast.

milk yeast and flour in a bowl
  • Into a medium bowl pour warm milk (not hot).
  • Add a pinch of sugar or honey, dry yeast and a tablespoon of flour.
  • Whisk well and let sit for 5-10 minutes.
  • Notice last image in the bottom right corner. That’s what you are looking for. Foamy yeast.


kneading sweet bred dough in a stand mixer
  • Into a bowl of your stand mixer add flour, sugar, and salt. Whisk well.
  • Add all the wet ingredients and stir with a spoon until well combined.
  • Use a hook attachment to knead the dough.
  • I usually knead if for at 5 to 10 minutes.
shaping bread dough into a ball
  • Dump the dough onto a lightly floured work surface and knead for a minute. Shape the dough into a ball.
  • This dough doesn’t require 1st proof.
  • You can start shaping buns and roll right away.
  • Once you have buns filled and shaped, place them onto a baking sheet lined with parchment.
  • Cover with a damp paper towel and let rise in a draft free spot for 50-60 minutes.
  • Brush with egg wash, sprinkles with sugar etc.
  • Bake at 350F, until buns are golden.



Sweet Bread Dough
Prep Time
15 mins
Cook Time
18 mins
50 mins
Total Time
33 mins

Bake at 350F, 15-20 minutes, until golden brown around the edges

Course: Dessert
Cuisine: American, Slovak
Keyword: bread, buns, rolls
Servings: 20 people
Hanielas.com: Hani Bacova
  • 4cups all purpose flour (500grams)
  • 5 tsp dry yeast
  • 1/2 cup granulated sugar (100grams)
  • 1 cup warm milk (about 250ml)
  • 1/2 cup unsalted butter 115grams,melted, cooled
  • 2 egg yolks
  • 1 tsp vanilla
  • pinch of salt
  1. Melt butter (1stick,115grams). If butter is hot, let it cool slightly. Into the melted butter whisk egg yolks (2), vanilla extract (1tsp), set aside.

  2. In a small bowl whisk together warm milk (1cup/250ml), sugar (1/4tsp), dry yeast (5tsp) and flour (1tbsp). Let sit for 5-10 minutes, or until foamy.

  3. Into a bowl of your stand mixer add flour (4cups/500grams), granulated sugar (1/2cup/100 grams) and a pinch of salt. Whisk well.

  4. Into the dry ingredients add all of the wet ingredients : yeast mixture and butter egg mixture. With a spatula stir until well until sticky dough is formed.

  5. Knead with a hook attachment until dough is smooth, about 5 to 10 minutes.

  6. If the dough appears too dry, add 1tbsp warm water or milk

    If the dough is appears too wet, add 1tbsp flour.

  7. Dumb the dough onto a lightly floured surface and continue kneading for 1 minute until it comes into a ball.

  8. Fill and shape buns, rolls, small bread tarts. Cover with a damp paper towel and let rise for 50 minutes to an hour. 

  9. Bake in the preheated oven at 350F, until golden.

Recipe Notes

Can I make the dough ahead of time?

Yes, you can prepare the dough. Place it into a lightly greased bowl. Cover with a plastic wrap and a kitchen towel and place it into the fridge overnight. Take it out of the fridge next morning, shape the buns. Let them rise in a warm, draft free place and bake.

Alternatively you can shape the buns, cover them, place them in the fridge overnight. Next day, take them out, remove the cover, let them come to room temperature and rise and bake them off. 

You can shape the buns, cover them and place them into the fridge to rise overnight. Let them come to room temperature and 

Can I freeze baked rolls?

Yes, you can freeze roll for up a 2 months.

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sweet brad dough shaped into a ball

This is my updated recipe from 2010.

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  1. Thanks for the great recipes. Every confection looks so flavorable, I want to try them all. I baked the blueberry babka and the first loaf dropped after cooling. The second loaf is hard. Please offer suggestions to improve the recipe. I was planning to make blueberry French toast. I plan on making another attempt at baking babka. Thanks, I. Archer

    1. Hello I. Archer,
      Bread when cooling can drop for several reasons
      1. Lack of gluten development, this can be caused by know enough kneading and even by the flour itself. I had this issue with flour recently, and had to switch to a different brand that gives me much better results. Or you can use a combination of all purpose and bread flour.
      2. When bread cools too rapidly when you take it out of the oven it can also collapse. You can loosely cover bread with a kitchen towel and avoid placing it into cold room/area or in a cold draft. It will cause the air pockets to shrink too quickly hence bread that collapsed.
      3.Too much rise. This can happen when bread has over-risen. Bread will expand too much in the oven but it has weak structure due to those extra large bubbles. Later it can collapse.
      Dense or heavy bread can also be a result of not kneading the dough enough, mixing salt and yeast together

  2. Please make a video on how to make kolaches. I can make yeast dough, but have trouble shaping the kolaches. Thanks.

  3. Thanks for the recipe Haniela…yeast always scares me so I appreciate the link to explain how yeast works and the different types available.
    I would love to be able to make these tarts.

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