Something Swanky

Quick Bread Dough

Quick Yeast Bread Dough | ready to bake in 10 minutes! www.somethingswanky.com

I have two go-to bread dough recipes. And I love both of them equally, honestly. They’re both simple, pretty fool proof, rise beautifully creating a delicious bread.

So why do I need two perfect bread dough recipes? Because they each have completely different functions in my meal planning and baking. For example…

I use my Basically Perfect Bread Dough recipe for bread, always. I would never use this Quick Bread Dough to make an actual loaf of bread. For whatever reason, the Quick recipe doesn’t bake up quite as nicely in a big loaf as the other recipe does. And it definitely wouldn’t stay fresh as long as the Basically Perfect recipe does.

Quick Yeast Bread Dough | ready to bake in 10 minutes! www.somethingswanky.com

That being said, trust me that this is still a recipe YOU WANT! I make this dough at least 4 times a week.

Why?

Because it takes 10 minutes to prep, mix, roll, and get in the oven. And then about 15 more minutes to bake. So what do I use this dough that doesn’t bake into great bread for? Everything else.

Pizza Crust and Hot Pockets for dinner most often. Crescent rolls. Dinner rolls. Pigs in a blanket. Cinnamon rolls. Doughnuts. Burger buns. Hot Dog buns. Calzones. Sticky rolls.

You can use this recipe for anything that you are eating the same day you bake, and it will be soft and yummy. It’s an AMAZING recipe to have on hand for those nights (like every night if you’re me) you forgot to plan dinner.

Since you proof the yeast…

Quick Yeast Bread Dough | ready to bake in 10 minutes! www.somethingswanky.com

…the dough rises quickly, and makes for a soft bread once baked. But, be aware, the dough doesn’t rise as high as other bread recipes do. Which is ok– it still works. But if you’re not mentally prepared, you might think that you’ve made a mistake.

You can see by how well it rolls out and stretches that the dough still has a great elasticity:

Quick Yeast Bread Dough | ready to bake in 10 minutes! www.somethingswanky.com

This recipe is an absolute staple in our recipe repertoire, and I’d be in so much trouble on a daily basis without it!

 Just remember these dough rules:

Use this recipe for bread loaves and for any meal you might not be serving same day.(60 minutes prep, 30 minutes bake time)

Use this recipe for recipes you’ll be making and eating on the same day when you’re short on time.
(10 minutes prep, 15 minutes bake time)

By the way, check out this post for a photographed step-by-step on how to “proof the yeast.”

Quick Bread Dough

Ingredients

  • 1 tbsp active dry yeast
  • 1 cup warm water (think warm bath water)
  • 1 tbsp sugar
  • 1 tsp salt
  • 2 tbsp olive or vegetable oil (use vegetable for sweet bread recipes)
  • 2 1/2 cups flour

Instructions

  1. Proof the yeast using the oil and sugar.
  2. Mix the salt into the flour in a stand mixer bowl.
  3. After the yeast has proofed, add the yeast mixture to the flour. Knead until a dough forms, and then continue kneading for an additional 5-6 minutes until dough is elastic.
  4. Cover and let rise for about 10 minutes.
  5. From this point you can roll it out and use it for any recipe calling for dough!
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*This is easily done by hand, not just in a stand mixer. Just be sure to use well floured hands and work on a floured surface, as the dough will be a little sticky (which is good! That means it won’t be dry once it’s baked– so don’t over-flour it during kneading!).

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Ashton

Ashton is the owner and author ofSomething Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador.Her focus is in food styling, food photography and recipe development.
Follw me!

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41 Responses to “Quick Bread Dough”

  1. Nessa posted on June 20, 2013 at 10:53 am (#)

    This looks like a great bread starter recipe! Thanks Ashton :)

  2. Kayle (The Cooking Actress) posted on June 20, 2013 at 11:50 am (#)

    Oh how cool, love how many ways you can use this (and how quickly!)

  3. Lindsay @ Life, Love and sugar posted on June 20, 2013 at 1:43 pm (#)

    I have yet to make bread, but want to try it so badly! This looks like a nice place to start. :) Pinned!

  4. Chels posted on June 20, 2013 at 3:33 pm (#)

    I’m going to try your recipe sometime. It looks great!

  5. Ashley @ Kitchen Meets Girl posted on June 20, 2013 at 8:24 pm (#)

    I love this recipe, Ashton! I love making homemade bread, but I’m not usually patient enough for all the waiting it requires. :-) This is the perfect solution!

  6. Nealla St Clair posted on June 21, 2013 at 4:27 pm (#)

    Suggested bake temperature and times for different applications? I use a similar recipe with more flour that can be baked at 450F. Does less flour in the mixture mean that it needs to bake at a lower temp?

  7. Trish - Mom On Timeout posted on June 22, 2013 at 10:09 pm (#)

    This recipe looks great Ashton! I feel like I’m always in need of some “quick” recipes lately :)

  8. carrian posted on June 24, 2013 at 9:51 am (#)

    that dough looks perfect!

  9. Katie posted on June 30, 2013 at 10:07 pm (#)

    Hi Ashton, made your basically perfect bread last week and can’t wait to try it again. Going to try cinnamon rolls for the first time on the next day or two, do you prefer this quick dough or your basically perfect recipe? I’m new to making yeasted breads:)
    Thank you for your advice!!

    • Ashton replied: — July 2nd, 2013 @ 12:09 am

      I use the basically perfect dough whenever I have the time. But in a pinch, the quick dough is just fine! It seriously tastes just the same as long as you eat it on the same day you bake it :)

  10. Courtney posted on October 1, 2013 at 9:00 am (#)

    Can I make the quick dough and then refrigerate for a later time (Like the next day).. will it hold up?

    • cherie replied: — May 18th, 2014 @ 2:04 pm

      I’m wondering the same. My intention is to make hot pockets and freeze them for my husband’s lunches – will this work well with the quicker dough recipe?

  11. Ruthie Bullock posted on October 5, 2013 at 12:55 pm (#)

    Just checked out your recipe for cinnamon rolls and they look yummy!! Cannot wait to try them out.

  12. Megan posted on October 13, 2013 at 11:03 pm (#)

    Thank you so much for this recipe! It is definitely going into my list of favorites. I used it to make Stromboli the other day, and it was terrific! The dough rolled out so nicely! I posted my Stromboli recipe on my blog and linked back to your recipe for the dough. I already have plans to make this dough again soon! Thanks again!
    http://sewgodsgrace.blogspot.com/2013/10/stromboli.html

    • Ashton replied: — October 14th, 2013 @ 2:22 pm

      Thank you so much! Glad you enjoyed!!!

  13. Racine posted on November 19, 2013 at 7:53 pm (#)

    I have the yeast proofing right now, and I’m so excited. Call me an idiot, but what temp and how long should I bake this for?

    • Ashton replied: — December 17th, 2013 @ 11:23 pm

      Sorry, I need to add that to this recipe. I didn’t originally because I just originally meant to be used in place of dough in other recipes. But you can bake it as rolls at 365 for 12-15 minutes.

  14. inggrid posted on December 28, 2013 at 3:24 am (#)

    I am just trying to proof-the yeast, but how do you do it with the oil? I put the water, sugar, yeast and oil, and the yeast doesn’t look foamy and the oil and water separates. how do u do it?, or even, how is it suppose to look like with the oil in it?

    • Ashton replied: — December 31st, 2013 @ 4:02 pm

      The oil and water will separate, that’s fine. You just add it all and let it sit for about 10 minutes. Did it ever get foamy? If not, it’s due to the water temperature– either too hot (killed the yeast) or not warm enough (to activate the yeast). Think bath water :)

  15. Stephanie posted on January 13, 2014 at 7:13 pm (#)

    I use this to make Runza’s, it comes out perfect! Love that it is so fast and easy.

    • Scott replied: — February 7th, 2014 @ 2:15 am

      Funny, that’s the first thing I thought of when I read this recipe…glad to know it works well for that!

  16. Ashley posted on February 1, 2014 at 5:17 pm (#)

    I use this recipe frequently and just recently used it for breadsticks, topped with butter and kosher salt. Bake at 350F for about 10-15 minutes- we ate them (all….lol) while they were still warm. Delicious!! Thanks!

  17. Diane Reeder posted on February 3, 2014 at 12:41 am (#)

    Ashton,

    I used your quick bread recipe to make Bobalki Balls last night. They came out wonderfully.
    The dough was stickier that I am used to but I got the hang of it quickly. I loved how fast it was
    and will be using this recipe whenever I make Bobalki.
    Thanks so much for sharing!

  18. Michelle posted on February 15, 2014 at 9:32 am (#)

    I am a little confused on this recipe…IS this recipe for making loaves of bread, or are you saying that it should be used for everything but bread?? Thanks.

    • Ashton replied: — February 15th, 2014 @ 11:57 pm

      Everything but bread :) Although… I’ve used it for bread loaves in a pinch too! But it’s really best for other stuff like rolls, calzones, etc…

  19. Melanie posted on February 23, 2014 at 3:44 pm (#)

    Just made these this morning! I was in a pinch, had no rolls (for BBQ pulled chicken in crockpot) and only had one cup of unbleached white flour and a bag of whole wheat. I improvised using 1 cup unbleached white and 1 and a 1/2 of whole wheat. Made them into rolls and they were amazing!! Perfect for BBQ pulled chicken sandwiches we had for lunch. I am not a bread maker so I was worried I would be wasting my time. Thank you for this recipe! Found it on Pinterest, will def make these again!:) I baked them at 365 for 15 mins like you said. Perfect!

  20. Claudette Stone posted on February 23, 2014 at 9:09 pm (#)

    Best quick yeast bread recipe, ever! Read it, made it and can’t get over how great this worked. Made a batch of rolls in under an hour. Next time, pizza and cinnamon rolls. Thanks so much!

  21. Madisen Chick posted on March 12, 2014 at 8:37 am (#)

    where does the water go?

  22. Marina Maria posted on March 20, 2014 at 12:52 pm (#)

    Hi Ashton! I’m a food blogger from Brasil and just baked this recipe. It is really great! I used 1 1/2 cups of whole wheat flour em 1 cup or all purpose, and I feel I can definitely do it half and half next time. I am also thinking about doing a chocolate bread. Have you ever tried this dough for sweet breads? Thank you so much for the recipe! Beijo!

  23. June Kathrein posted on May 10, 2014 at 5:08 pm (#)

    I’ve used your recipe many times for dinner rolls, breadsticks, pizza dough, hamburger buns and cinnamon rolls. It turns out great every time. Love this recipe! It’s so easy and delicious!

  24. Sweatpants Chef posted on May 24, 2014 at 11:03 pm (#)

    Holy mother of Ford. Okay, I just discovered this recipe today and here’s what I did with it…(I am retired and have a lot of time on my hands, lol.)

    1. Added turmeric and nutmeg for naan. Turned out BRILLIANTLY. Cooked it on a pizza stone to get the correct texture.

    2. Cooked turkey, bacon, and cheese in a braided loaf of it for what we call Lunch Bread. Brillo there too. Though, it was a bit thick and didn’t cook all the way. Egg wash made it extra-good.

    3. Put it in a baking dish and used it as crust for a chocolate chip crumble. Brillo again.

    You can seriously do anything with this basic recipe. Thanks so much for sharing! It’s perfect for me because it’s versatile and doesn’t require a lot of effort. I have MS and I’m in charge of feeding two men who work all day. This one’s definitely going in the book!

    Laura

  25. Danielle posted on June 23, 2014 at 8:12 am (#)

    I used this recipe last night to make stuffed jalapeno bacon cheesey bread. The bread tasted amazing. The consistency is very much like a dinner roll. I’m probably gonna use it again soon to make curry bread.

  26. Frida posted on July 16, 2014 at 11:10 am (#)

    Great recipe! Made it last night for dinner and added Italian herbs. It was was delicious. Thank you

  27. Karyn posted on September 2, 2014 at 6:14 pm (#)

    Made these today to go with a crock pot roast beef dinner. soooo good. Family loved them. adding to my list of go to recipes. Thank you for posting

  28. jen posted on September 10, 2014 at 11:30 am (#)

    Hi! I am also wondering if this recipe works for freezing or refrigeration. It’d be nice to have some dough ready in the fridge or freezer when I need it.

    • Ashton replied: — September 10th, 2014 @ 8:45 pm

      I’m sorry, I haven’t tried to freeze it. I have refrigerated it, but only overnight, so I’m not help their either! But please let me know if you do try it and how it works out!

  29. Jill posted on September 25, 2014 at 11:03 am (#)

    incredibly adaptable to all kinds of treatments from sweet to savoury! Love this recipe.

  30. Peter Scott posted on October 10, 2014 at 9:30 pm (#)

    Made a loaf of bread with the quick recipe (A) for same day consumption B) just out of curiosity)

    This is a great recipe and thanks so much for sharing it. I can see this being really super versatile :)

  31. Irene posted on October 24, 2014 at 5:11 pm (#)

    I looking to use this in a recipe that calls for 3 pounds of bread dough. Do you happen to know how much dough 1 batch yields? I’m looking forward to trying this. Thanks!

  32. Catherine posted on November 15, 2014 at 7:16 pm (#)

    I tried to double this since I had a packet of active dry yeast but may have gotten proportions wrong. What do you suggest when using packet (2 1/2 tsp.) yeast? Thanks!

    • Ashton replied: — November 18th, 2014 @ 2:33 pm

      A packet of dry yeast isn’t enough for this recipe, which calls for 1 tablespoon…. So you’ll need 2 packets to make one batch. Hope that helps! :)

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