Cinnamon Roll Dough (Soft & sweet – makes ~12 rolls)
Ingredients:
2½ cups all-purpose flour
½ cup warm milk
¼ cup sugar
1 tbsp dry yeast
¼ cup softened butter
1 egg
½ tsp salt (optional)
Method:
Mix warm milk + sugar + yeast → rest 5 mins until foamy.
Add butter, egg, salt, and flour → mix into soft dough.
Knead lightly 3–4 mins.
Roll out into rectangle → spread butter + cinnamon-sugar (½ cup sugar + 2 tbsp cinnamon), roll up, slice into 12.
Place in greased pan → rise 30–45 mins.
Bake at 350–375°F for 18–22 mins. Frost with icing!
Here are some gooey, fresh examples:
Glazed Donut Dough (Fluffy yeast donuts – makes ~12–15)
Ingredients:
3½ cups all-purpose flour
1¼ cups warm milk
⅓ cup sugar
1 tbsp dry yeast
¼ cup softened butter
½ tsp salt
1 egg (optional for richer dough)
Method:
Activate yeast in warm milk + sugar (5 mins).
Add butter, egg, salt, flour → mix soft dough.
Knead lightly 4–5 mins.
Roll out ½-inch thick → cut with donut cutter.
Rise covered 30–45 mins.
Fry in hot oil (350°F) 1–2 mins per side → dip in glaze (powdered sugar + milk).
Banana Bread Dough (Quick bread – no yeast, super moist loaf)
Ingredients:
1¾ cups all-purpose flour
3 very ripe bananas (mashed)
½ cup sugar
½ cup butter (melted) or oil
2 eggs
1 tsp baking soda
½ tsp salt
1 tsp vanilla (optional)
Method:
Mash bananas well.
Mix with sugar, melted butter/oil, eggs, vanilla.
Add flour, baking soda, salt → stir just until combined (don’t overmix).
Pour into greased loaf pan.
Bake at 350°F for 50–60 mins → toothpick clean.
Classic moist slices:
Bagels Dough (Chewy & classic – makes 8–10)
Ingredients:
4 cups all-purpose flour
1½ cups warm water
1 tbsp dry yeast
2 tbsp sugar
2 tsp salt
Method:
Mix warm water + sugar + yeast → rest 5 mins.
Add salt + flour → knead into firm dough (5–7 mins).
Rest 10 mins → divide into 8–10 balls.
Poke hole in center → shape into rings.
Boil in water (with 1 tbsp baking soda) 1 min per side.
Drain, top with sesame/poppy seeds → bake at 425°F for 20–25 mins.
Chewy homemade bagels:
Croissant Dough (Flaky & buttery – advanced but worth it!)
Ingredients:
3½ cups all-purpose flour
1 cup warm milk
¼ cup sugar
1 packet (2¼ tsp) dry yeast
1¼ cups cold butter (for laminating)
1 tsp salt
Method (basic version):
Mix warm milk + sugar + yeast → rest 5 mins.
Add flour + salt → make dough → chill 30 mins.
Roll butter into flat square → encase in dough → fold & roll 3 times (with chills in between).
Roll final time → cut triangles → roll into croissants.
Rise 1–2 hours.
Brush with egg wash → bake at 400°F for 15–20 mins.
Flaky golden layers:
