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!
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.
That being said, trust me that this is still a recipe YOU WANT! I make this dough at least 4 times a week.
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 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.”
- 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
- Proof the yeast using the oil and sugar.
- Mix the salt into the flour in a stand mixer bowl.
- 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.
- Cover and let rise for about 10 minutes.
- 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.
*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!).