Are you ready to unlock the ultimate baking hack that will transform your home cooking forever? This Homemade Cool Rise Sweet Dough is not just a recipe—it's a game-changing technique that will make you feel like a professional baker with minimal effort! Imagine creating bakery-quality breads and pastries with a method so simple, it practically does the work for you while you sleep. Whether you're a busy home cook or a weekend baking enthusiast, this cool rise method will revolutionize how you think about bread-making.
Prep Time: 15 mins
Cook Time: -
Total Time: 15 mins
Cuisine: American
Serves: 1 batch
Ingredients
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 tbsp salt
- 1 tbsp instant yeast
- 1 1/2 cups warm water
- 1/4 cup vegetable oil
Instructions
- In a large mixing bowl, combine the all-purpose flour, sugar, salt, and instant yeast. Whisk the dry ingredients together until well blended.
- Create a well in the center of the dry ingredients and pour in the warm water (approximately 110°F-115°F). Add the vegetable oil to the water.
- Using a wooden spoon or electric mixer with a dough hook, mix the ingredients until a soft, shaggy dough begins to form. Mix for about 3-4 minutes until the ingredients are fully incorporated.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes. The dough should become smooth, elastic, and slightly tacky but not sticky.
- Place the dough in a lightly oiled large bowl, turning to coat all sides of the dough with oil. Cover the bowl with plastic wrap or a clean kitchen towel.
- For the cool rise method, place the covered bowl in the refrigerator for 8-12 hours or overnight. This slow fermentation will develop flavor and allow for convenient timing.
- When ready to use, remove the dough from the refrigerator and let it sit at room temperature for 30-45 minutes to take off the chill.
- Punch down the dough and shape as desired for rolls, bread, or sweet pastries. Allow the shaped dough to rise again for 30-45 minutes before baking.
- Bake according to your specific recipe's instructions, typically at 350°F-375°F until golden brown.
Tips
- Water Temperature Matters: Use warm water between 110°F-115°F to activate the yeast perfectly. Too hot, and you'll kill the yeast; too cool, and it won't activate.
- Kneading Technique: When kneading, aim for a smooth, elastic texture. The dough should feel slightly tacky but not stick to your hands.
- Refrigeration is Key: The cool rise method isn't just convenient—it develops deeper, more complex flavors in your dough.
- Room Temperature Rest: Always allow your refrigerated dough to come to room temperature before shaping to ensure proper rising.
- Versatility is Awesome: This dough can be transformed into rolls, bread, or sweet pastries—get creative with your final product!
- Storage Tip: If you're not using the dough immediately after the cool rise, you can keep it refrigerated for up to 24 hours before shaping and baking.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 25g
Protein: 3g
Fat: 4g
Saturated Fat: g
Cholesterol: 0mg
