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Quick Bread Dough

This quick and easy bread dough is ready in way less than 20 minutes. It’s perfect for pizza crusts, cinnamon rolls, and even dinner crescent rolls when you’re in a pinch for time!

This quick and easy bread dough is ready in way less than 20 minutes. It's perfect for pizza crusts, cinnamon rolls, and even dinner crescent rolls when you're in a pinch for time!

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 a LOAF of bread, always. I would never use this Quick Bread Dough to make an actual loaf of bread. For whatever reason, this 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.

This quick and easy bread dough is ready in way less than 20 minutes. It's perfect for pizza crusts, cinnamon rolls, and even dinner crescent rolls when you're in a pinch for time!

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


This quick and easy bread dough is ready in way less than 20 minutes. It's perfect for pizza crusts, cinnamon rolls, and even dinner crescent rolls when you're in a pinch for time!

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, 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:

This quick and easy bread dough is ready in way less than 20 minutes. It's perfect for pizza crusts, cinnamon rolls, and even dinner crescent rolls when you're in a pinch for time!

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

This quick and easy bread dough is ready in way less than 20 minutes. It's perfect for pizza crusts, cinnamon rolls, and even dinner crescent rolls when you're in a pinch for time!


  • 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


  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!

The baking temperature and time you'll need to use will vary depending on what you're making with the dough, but as a frame of reference-- you'll be in the neighborhood of 350ºF and 15-ish minutes.

Have you made a Something Swanky recipe? Post it on Instagram and tag me @somethingswanky or use the hashtag #somethingswankyrecipes. I’d love to re-post!

Be sure to also follow me on Facebook, Pinterest, Twitter, YouTube, and in the Something Swanky Dessert Recipes Facebook group!

*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!).

How & why to proof your yeast!

Image Map


Basically Perfect Bread Dough

Basically Perect Bread Dough

Cinnamon Rolls

Awesome Cinnamon Rolls

Ashton Swank

Ashton is the owner and author of Something 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.

44 comments on “Quick Bread Dough”

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

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

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

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

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

  8. that dough looks perfect!

  9. 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!!

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

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

  12. 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!

  13. 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?

    • 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. 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?

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

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

  16. 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. 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. 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.

    • 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. 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. 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. where does the water go?

  22. 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. 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. 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!


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

  27. 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. 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.

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

  30. 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. 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. 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!

    • 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! :)

  33. Hello! I feel so silly to ask but even after I read your post on how to proof yeast, I still don’t quite understand! Help me!
    So how exactly do I proof the yeast with the warm water, sugar and oil?
    Would love to get a reply from you :)

  34. Mine is currently on the second rise….smells great already

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