Quick Bread Dough Recipe

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Quick Bread Dough Recipe

This easy and quick bread dough recipe is ready in less than 30 minutes. It’s perfect for pizza crusts, cinnamon rolls, and even dinner rolls when you’re in a pinch for time!

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This easy and quick bread dough recipe is ready in less than 30 minutes. It's perfect for pizza crusts, cinnamon rolls, and even dinner rolls when you're in a pinch for time!

Ingredients

  •  active dry yeast
  •  warm water (think warm bath water)
  • sugar
  • salt
  • vegetable oil
  • flour
This easy and quick bread dough recipe is ready in less than 30 minutes. It's perfect for pizza crusts, cinnamon rolls, and even dinner rolls when you're in a pinch for time!

Instructions

  1. Mix together the warm water, yeast, oil, and sugar. Let rest for about 5 minutes until foamy.
  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 with the dough hook until a dough forms, and then continue kneading for an additional 5-6 minutes until dough is elastic and smooth.
  4. Cover and let rise for about 10 minutes.

For Dinner Rolls

  1. Divide the dough into 8 portions and shape into balls.
  2. Lightly grease an 8-inch round baking dish and layer the dough inside.
  3. Optional: allow to rise for an additional 10-20 minutes. Or skip straight to baking.
  4. Bake at 350ºF for 15-20 minutes. Brush with melted butter and serve warm.

For Crescent Rolls

  1. Roll the dough out onto a lightly floured surface to be about 1/4-inch thick and a circular shape.
  2. Brush the dough with melted butter.
  3. Use a pizza cutter to cut 4 lines across the dough and divide it into 8 equal wedges (the same way you would cut a pizza).
  4. Roll each piece of dough, starting at the large end of the wedge.
  5. Place on an ungreased baking sheet.
  6. Optional: allow to rise for an additional 10-20 minutes. Or skip straight to baking.
  7. Bake at 350ºF for 15-20 minutes. Brush with melted butter and serve warm.
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!

For Sweet Rolls

  1. Roll the dough out onto a lightly floured surface to be about 1/4-inch thick and a rectangular shape.
  2. Spread the filling over the dough.
  3. Roll the dough starting with the long end.
  4. Slice the dough into 9 equal pieces.
  5. Grease a 9×9 baking dish and layer the slices of dough inside.
  6. Optional: allow to rise for an additional 10-20 minutes. Or skip straight to baking.
  7. Bake at 350ºF for 15-20 minutes. Spread icing or glaze over top and serve while warm.

For Pizza Crust

  1. Roll the dough out onto a lightly floured surface to be about 1/4-inch thick and a circular shape. Transfer to the pizza pan.
  2. Brush the dough with olive oil. Prick several times with a fork.
  3. Add sauce and toppings.
  4. Bake at 350ºF for 15-20 minutes. 
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!

Recipe Notes

This dough takes less than 10 minutes to prep, mix, and shape. Give it a quick, 10 minute rise and then about 15 more minutes to bake. 

You can use this quick bread dough recipe for anything that you are eating the same day you bake, and it will be soft and yummy. It’s a must-have recipe to keep on hand for those nights you need a homemade dinner in a hurry. It’s perfect for:

  • pizza crust
  • homemade hot pockets
  • dinner rolls
  • pigs in a blanket
  • cinnamon rolls
  • donuts
  • burger buns
  • calzones
  • sticky buns
  • and more!

Note: 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.

It’s still soft and tastes delicious, but without a full rise dough just doesn’t poof up as much. Which is fine! This recipe is for those quick, need-it-in-a-hurry type dishes.

I prefer my Basically Perfect Bread Dough recipe when I have a little more time. It makes incredibly soft bread that will last for a couple of days without getting tough. It’s simple to make, but you do need some extra time and patience to allow the dough to rise twice. It’s not great for the last-minute dash, and that’s why I keep this quick bread dough recipe in my back pocket!

Check out this post for a photographed step-by-step on how to “proof the yeast.”

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!

Quick Bread Dough

Yield: 8-16 servings

This quick and easy bread dough is ready in less than 30 minutes. It's perfect for pizza crusts, cinnamon rolls, and dinner rolls when you're in a pinch for time!

Ingredients

  • 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

Instructions

  1. Mix together the warm water, yeast, oil, and sugar. Let rest for about 5 minutes until foamy.
  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 with the dough hook until a dough forms, and then continue kneading for an additional 5-6 minutes until dough is elastic and smooth.
  4. Cover and let rise for about 10 minutes.

For Dinner Rolls

  1. Divide the dough into 8 portions and shape into balls.
  2. Lightly grease an 8-inch round baking dish and layer the dough inside.
  3. Optional: allow to rise for an additional 10-20 minutes. Or skip straight to baking.
  4. Bake at 350ºF for 15-20 minutes. Brush with melted butter and serve warm.

For Crescent Rolls

  1. Roll the dough out onto a lightly floured surface to be about 1/4-inch thick and a circular shape.
  2. Brush the dough with melted butter.
  3. Use a pizza cutter to cut 4 lines across the dough and divide it into 8 equal wedges (the same way you would cut a pizza).
  4. Roll each piece of dough, starting at the large end of the wedge.
  5. Place on an ungreased baking sheet.
  6. Optional: allow to rise for an additional 10-20 minutes. Or skip straight to baking.
  7. Bake at 350ºF for 15-20 minutes. Brush with melted butter and serve warm.

For Sweet Rolls

  1. Roll the dough out onto a lightly floured surface to be about 1/4-inch thick and a rectangular shape.
  2. Spread the filling over the dough.
  3. Roll the dough starting with the long end.
  4. Slice the dough into 9 equal pieces.
  5. Grease a 9x9 baking dish and layer the slices of dough inside.
  6. Optional: allow to rise for an additional 10-20 minutes. Or skip straight to baking.
  7. Bake at 350ºF for 15-20 minutes. Spread icing or glaze over top and serve while warm.

For Pizza Crust

  1. Roll the dough out onto a lightly floured surface to be about 1/4-inch thick and a circular shape. Transfer to the pizza pan.
  2. Brush the dough with olive oil. Prick several times with a fork.
  3. Add sauce and toppings.
  4. Bake at 350ºF for 15-20 minutes. 
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 171Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 309mgCarbohydrates: 32gFiber: 2gSugar: 2gProtein: 5g
© Ashton
Category: All Recipes

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published on February 23, 2021
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44 thoughts on “Quick Bread Dough Recipe”

  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?

  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?

  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 🙂

  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!

  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!

    Laura

  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.

  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!

  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 🙂

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