Sweet Dough Recipe is my all in one “Yeast Dough Recipe”. In fact, it is my best “Bread Dough Recipe”!!! I can hear you screaming, “WHY?!!”. Well, because it is my one and only “Dough Recipe”. So there is no contest, it is the best for now…
I’m a MINIac and trying to live a MINIMALIST LIFE!!! I try to keep things simple and short. Having only one Dough Recipe have a great advantage as a sailor. First, you don’t need to carry a lot of baking cookbooks which dramatically increases the load of your luggage. Second, you don’t need to make different mixtures of dough for a variety of breads/donuts. Lastly, fret not it you lose a copy of your recipe, you only have one! It is not a big task to keep it somewhere inside your brain. Always use it and you’ll never forget it…
Photo by Nino Almendra
Now on with the kneading…
Sweet Dough Recipe
Prep. time: 5 minutes
Kneading time: 10-12 minutes {I always use electric dough mixer onboard.}
Difficulty: Very Easy
Makes; 1.8 Kg. of dough
You will need;
1 kg. all purpose flour/bread flour
2 Tbsp. instant yeast
1/2 Tbsp. (1.5 tsp.) fine salt
3/4 cup sugar white granulated
1/2 cup unsalted butter, softened {kept at room temperature for an hour or softened inside the microwave for few seconds.}
3 pcs. med. size (60grms/each) fresh eggs
1.5 cup water, room temperature{a little more or less}
Direction;
Place flour, yeast, salt and sugar in the dough mixer, run on slow speed for a minute to blend ingredients. Add the softened butter, eggs and water. Increase speed to medium-high and knead the mixture for 10-12 minutes or until smooth and elastic. A good mixture will have blisters on the dough surface.
Either brush the bowl or rub the dough surface with vegetable oil and place it back into the bowl, cover with plastic film wrap or a damp cloth and let it rise for 1-2 hours or until double in bulk.
Punch down dough and divide to figure into desired shape. This sweet dough recipe’s final weight is around 1.8 kg. and yields 48 pieces of medium sized dinner rolls.
Starting from here, you now have endless breads/donuts variations.
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Happy Baking =)
Here’s how I do it;
… AND HERE’S A SEE-THROUGH OF A RAISING DOUGH~!
This sweet dough recipe’s final weight is around 1.8 kg.
and yields 48 pieces of medium sized dinner rolls.
Starting from here, you now have endless breads/donuts variations.
Photo by Nino Almendra
Photo by Nino Almendra
Photo by Nino Almendra
Photo by Nino Almendra
Photo by Nino Almendra
Photo by Nino Almendra
Thanks alot for spending your precious time on my blog and hope this recipe
encourage you to try making some Sweet Dough for your next baking adventure!
You can also follow me on TWITTER, GOOGLE+ and FACEBOOK.
I’ll try this when I got home.
Thanks chief Niño😀
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You’re welcome, someone!😁
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Thanks for sharing 🙂
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Thank you too for visiting! 🙂
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hello chef,i just want to ask if i can use a bread machine to make this dough?
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Honestly I really like to try it with the use of a bread machine but I haven’t got the chance to have the machine onboard. I believe my Sweet Dough Recipe will work just fine using a bread machine.
Please do try it and give me a feedback on how did it turn out.
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I just bought me a KitchenAid with dough hook and would like to try your Pan de Sal recipe but I got confused with the flour measurement. 1 Kg seems a lot of flour. How many cups of flour exactly does this recipe call for? Thanks for your help.
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Hi Cherry,
1kg. of flour can make 48 pcs. of Pandesal. These are usually enough for all my crew. But if you cooking at home I suggest that you just make half or even quarter it if 12pcs. Pandesal is enough.
Just don’t pour all the water. Check the texture of your dough. Most of all, since you are using a Kitchen-Aide… Be careful not to over knead your dough.
Please don’t hesitate to ask me again and you can even post your finish product on my FB page to inspire others.
Thank you for visiting my blog and Happy Baking!
-Nino
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Hi Nino, thank you for your quick response. You see I am not used to the Metric system of measurement. I live in the States and used to the US standard of measurement. So when I convert 1kg to the US Standard, the conversion is 2.2 pounds. 1 pound of flour is 3.34 cups. So are you uing about 8 cups of flour to your PandeSal recipe? Need your help. Thanks! Cherry
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Yes, 1kg is equivalent to 8 cups.
Sorry I didn’t get what you mean on your first comment.
Hope this helps.
-Nino 🙂
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Ok, Nino, thanks a lot. I will make it and see if I am successful and will post some pictures. I am now excited.
What cruise ship are you on? I cruise a lot and maybe will see you in one of my cruising trips.
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I’ve been on many types of merchant navy ships but honestly never on a cruise. Maybe my wife is constantly praying for me not to work on a cruise ship. I wish one day I’ll on a cruise ship! Of course with my wife. 🙂
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My hubby’s breakfast is not complete without pandesal, that’s why I always have bags of pandesal fr California in my freezer..I will try this recipe hope he will like them, he loves the little sweetness on his pandesal…
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With a little practice, patience and passion to this craft you will get to perfection in no time.
Happy Baking!!! 🙂
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Thanks for sharing your pandesal recipe. Have not tried yet but looks very good..
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Thanks a lot, Fe! 🙂
Please give it a try whenever time permits you.
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I love it…
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Thank you, Nora! 🙂
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I like the Pandesal is the best.
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I like the fancy bread rolls.. 🙂
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Me too, I like to serve it with a pasta dish. 🙂
Thanks for visiting, Gina!
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I like the sweet mini cinamon roll
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Thank you, Miraflor 🙂
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hi Chef c etoy david 2 gamitin ko ang iyong ideor teknik sa pag gawa ng dough maraming salamat onboard ko gamitin,thnx,god bless,ingat,
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Salamat Etoy David! Safe Sailing and God bless you with the rest of the crew onboard!
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How cool… dough the old school way rather than out of the frozen section at the grocery stores. It can be hard to forget that there are still people who do that… way tastier I’m sure.
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Thanks you, Diahann! You’re always sweeter than my dough. =)
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hello nino i try so many times my pandesal but the finish product my pandesal was so hard when its cold, so what do you think is the problem? they said because in my yeast i try to dissolve it in a warm milk? do you think its that the problem because i read in your recipe that you put them together with the dry ingridients without dissolving the yeast to milk or water?
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I always use “Instant Yeast” which is very convenient. You can add it to the flour directly as shown on this post. May I ask you, is your Pandesal soft and fluffy when it is newly baked?
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