Sweet Yeast Dough

This sweet yeast dough is the kind of base worth keeping in your back pocket. It blends bread flour with whole-wheat flour and a touch of wheat germ, which gives the finished buns a little nutty depth instead of the flat, one-note sweetness you get from all-white doughs.

Buttermilk and baking soda work alongside the yeast to tenderize the gluten, so the crumb pulls apart in soft sheets rather than ropy strands. Butter and eggs make it rich enough to hold up under a sticky glaze or a heavy swirl of cinnamon sugar without turning tough.

Knead until the dough feels smooth and springs back when poked, then let it rise in a warm spot until doubled. From there, roll it out for cinnamon rolls or shape it into sticky buns.

Chef Tips

• Warm the water to around 105°F (40°C), hot tap water is usually too hot and will stall the yeast.
• Melt the butter and let it cool before adding, hot fat will also kill the yeast.
• If the dough feels sticky after kneading, resist adding more flour beyond a light dusting, over-flouring makes dense buns.
• Cold-ferment the shaped rolls overnight in the fridge for a deeper, tangier flavor and easy next-morning baking.

Variations

• Swap the whole-wheat flour for spelt for a slightly sweeter, lower-gluten crumb.
• Add a teaspoon of cardamom or orange zest to the dough for a Scandinavian-style bun.
• Use half brown sugar in place of the granulated for a deeper caramel note.