All Purpose Dough Recipe included with Spiral Twist Bread Rolls

I just love baking homemade bread. So many amazing bread recipes that we can make with different shapes just like these tasty spiral twist bread rolls.

I find it relaxing when I am under stress. However, if I am happy, I would dance while kneading my dough with blasting music from my Bluetooth speaker.

It is most certainly win-win situation whether if you are happy or sad.

I do not know about you, but I actually love kneading the dough with my hands. I just love the feeling of kneading it and playing at the same time.

Well, I got to tell you, it can be quite soothing. Try it sometimes if you are up for a challenge.

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Down in the recipe card, I included my go-to dough recipe. It is all-purpose, meaning you can make bread, rolls, cinnamon rolls as well as pizza with this dough.

It cannot be any more multi-purpose than that, right?! Also, sometimes I add milk and sometimes I do not. It just depends. I feel like the addition of milk and the egg gives extra richness to the dough.

My kids just loved making sandwiches with these beauties. That being said, I love spreading on a warm roll a bit of butter and jam. They are absolutely perfect to take to school or work.

I would definitely double the amount of the ingredients because they are really tasty. I would love to make it often but I do not. It is simply because I would eat them all. I really love freshly baked bread.

If you try this recipe or any other from Sandra’s Easy Cooking, please tag me on Instagram @sandraseascyooking using hashtag #sandraseasycooking.

Thank you so much in advance!

Yield: 1 Pound Dough, makes 5 Rolls

Spiral Twist Bread Rolls

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 2 hours

Total Time: 2 hours 45 minutes

Spiral Twist Bread Rolls with all-purpose dough recipe.

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Ingredients

• 1/2 cup lukewarm Water
• 1 cup lukewarm Whole Milk
• 1 package Dry Yeast
• 1 teaspoon Sugar
• 1 large Egg, beaten, PLUS 1 egg for brushing
• 4 cups All-Purpose Flour, plus for dusting
• 3/4 tablespoon Salt

Instructions

1. In the bowl of a stand mixer fitted with the dough hook, stir together the water, milk, sugar, and dry yeast. Let stand for approximately 10 minutes, or until the yeast starts to bubble. Add in the egg and stir to combine well.
2. Add in the salt and mix with the flour. Keep adding flour a bit at the time, still stirring until absorbed. Then, with the mixer on low speed, gradually add in the remaining flour until combined. Increase speed to medium and knead until the dough is smooth and elastic about 5 minutes.
3. Shape the dough into a ball and place inside a greased mixing bowl. Cover with plastic wrap and allow to rise until doubled in size, about one hour and a half to two hours. Keep it the warmer area such as microwave or turned off oven.
4. Punch the dough down. Now the dough is ready to be shaped and used as you wish. You can make bread, differently shaped rolls, pizza or dinner rolls with this all-purpose dough. This amount of dough makes 5 rolls at 90 grams each or 8 smaller ones at 56 grams, 1 pizza, 1 bread loaf. It usually weights just a bit over 1 pound of dough. Double the amount if you wish to make more rolls.

Spiral Twist Bread Rolls

1. Measure the amount of dough then calculate how many you wish to make. I had 2 pounds of dough, which is double the amount of ingredients up there. I made 10 rolls for sandwiches.
2. Cut each roll into two equal parts, then roll both into the long ropes, about 8 inches long.
3. Connect the top and pinch, then twist and pinch the bottom of the twist. Now, make the spiral by twirling it from the right to the left and twirl inside. At the very end, pinch from the underneath to hide it. You are left with a beautiful looking twist roll. Looks almost like a flower.
4. Allow them to rise for at least 45 minutes. It would be best if you allow them to rise for 60 minutes just to almost double in size.
5. Mix one egg with a pinch of salt (salt will help egg wash to be less stringy when you applying). Brush on each roll egg wash.
6. Preheat oven to 400 degrees Fahrenheit (200C).
7. Bake the rolls for 30 to 35 minutes, depending on your oven, or until the rolls are golden brown and lighter when you pick them up.
8. Allow them to cool down for at least 15 minutes before eating. Make sure to cover them with the cotton towel to allow them to get soft and even tastier.

Notes

This amount of dough makes 5 rolls at 90 grams each, or 8 smaller ones at 56 grams. It makes 1 pizza or 1 bread loaf.

It usually weights just a bit over 1 pound of dough. Double the amount if you wish to make more rolls.

You can do all the kneading with your hands just like I did. It takes a bit of arm and hand workout but it is doable. Knead for about 10 minutes until the dough is elastic and not as sticky.

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Nutrition Information:

Yield:

5

Serving Size:

1
Amount Per Serving: Calories: 198 g per serving Total Fat: 4.53g Trans Fat: 0g Carbohydrates: 93.95g Fiber: 3.5g Sugar: 7.5g Protein: 14.8g

Nutrition information isn’t always accurate, however, we try our best.

This was my most popular recipe, and I feel like I lost part of me when this one did not transfer to a new blog platform. With that being said, I will manually add this recipe, pictures and a post itself and it will show as a new post.

It is really heartbreaking to me that all the new visitors will not be able to see comments, tips, and feedback from the original post but it is what it is.

Well, I had over 1 million views just on this recipe and close to 300 comments so I can’t even tell you how I feel right now.

I am reposting it again. With that being said, I would love your feedback, mostly to get this recipe back up to most popular and recommended one.

It is so worth it and I know you all will love it when you make it. So please share your pictures, tips, and comments with me and others.

Tag me on Instagram @sandraseasycooking and use hashtag #sandraseasycooking. Thanks!

OLD POST:

The first time when I made the bread, I was probably 13 years old… My mom started to work, and I came from the school, hungry like a wolf; I was all alone, my sister was in school and my dad was working as well!

Next, to the stove I found a note from my mother, saying ”Could you prepare the bread dough and I will bake it when I come back.” It was the whole preparation (list) how to do. 

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It seemed simple enough, and I got right away to work. Next to the bowl and flour was fresh yeast, and my mom very nearly wrote: “put about 1-2 tablespoons of warm milk in a cup with fresh yeast, to get it activated.” It would take a few minutes, and then I should put it into the flour with everything else. 

I mixed flour and felt so proud of myself… Well… HA! Funny story… I went back to the kitchen about 15 times, mixing the dough constantly.

It was rather odd looking like it was for pancakes. I kept adding more flour, then more water, and the dough my friends never raised up. I was covered in flour.

The kitchen was a mess, full of dough balls like a fireball, pretty much everywhere…

Honestly, I felt hopeless! It was like watching my own reality show. I did not actually know what I did wrong!

I was waiting for two freaking hours for nothing! Well… I gotta tell ya, I learned my lesson!!! And that was my first time “trying” to make a loaf of bread!

“Healthier” version of a recipe  No-knead whole wheat bread 

Now I rarely buy it from the store or bakery… I am making bread every day fresh and from scratch without a bread machine.

My hands and my trusty wooden spoon are doing everything in a matter of 5 minutes, however, if you have trouble mixing it with the wooden spoon, using something like KitchenAid with kneading attachment would not hurt.

I just wanted to show how easy bread could be made this way. The dough is not as hard to mix, so I do not see a point using any other equipment, but if you really can’t, please, be my guest and use whatever will make your life easier.

The bottom line is, my family and I love, love bread. It is a staple of our house, and whether I make flatbread, Irish soda bread or whole-wheat, the bread is eaten almost in one day. So here is my recipe that you will love.

Yield: 1 LOAF

NO-KNEAD HOMEMADE BREAD

Prep Time: 5 minutes

Cook Time: 40 minutes

Additional Time: 1 hour 10 minutes

Total Time: 1 hour 55 minutes

Super Easy and tasty no-knead bread recipe that you will love.

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Ingredients

• 5 cups All-Purpose Flour approx. 600g, flour without sodium; for cakes, cookies, etc., works well.
• 2 teaspoons Table Salt
• 2 teaspoons baking powder optional
• 1 envelope Active Dry Yeast 7 grams
• 1/2 teaspoon Sugar
• 1 1/2 to 2 cups Lukewarm Water
• 2 tablespoons Oil + for greasing the pan

Instructions

1. Combine flour, salt, and baking powder. Mix!
2. Add sugar and dry yeast in a cup and add a bit of warm (to touch) water. Mix it to combine then let the yeast activate, before adding to the flour mixture. (You can add it directly to the flour mixture just by making a well in the middle, add sugar and yeast and a splash of warm water then wait about 3-4 minutes before mixing it and adding more water.) This step is whatever feels right to you.
3. Add more warm water as needed. Add the water slowly so your bread dough wouldn’t turn into the pancake mixture. (1/2-1 cup at the time until you reach the thickness and so the wooden spoon can go through easier it does take some good beating). It all depends on what type of flour you have, how old it is, the air & humidity, etc. So if I say 2 cups of warm water, it might be less, so please add water slowly until you reach soft and sticky texture, but not looking like pancake batter.
4. Take a few strokes with a wooden spoon just to combine everything, add oil, mix again and cover the dough.
5. Let it rest and rise for 60 minutes in total. I mix it after 30 minutes with a wooden spoon and let it rest for the next 30 minutes.
6. Preheat oven to 400F (200C)
7. Grease your baking pan and put the dough in.
8. Again, let it rise in the baking pan for the next 10 minutes or until it’s almost up to the edges of the pan and place in the preheated oven, even if it’s not all the way to the edges it will rise more in the oven.
9. Bake for 40 minutes, or until the crust turns golden brown.
10. Allow it to COOL DOWN at least for 40 minutes before slicing the bread.

Notes

You can bake in any pan that you have a circular, rectangular, or square pan. I find it the best if it’s non-stick baking pan. Bake for 40 minutes, or until the crust turns golden brown. This is no kneaded bread; I just use a wooden spoon to combine and mix the dough.

I usually put 2-3 teaspoons of salt, but you can add 1.5-2 teaspoons if you don’t want too savory. We have different flour brands, and of course taste buds. The dough should be just a bit thinner than if you would make pizza dough.

Also, if you decide to knead just add less water, and I would suggest adding maybe 1 Tbsp. of oil; dust the working surface with the flour and knead until you make a ball and oil it before covering to raise. Once it’s risen, knead again and place in the greased baking pan to rise one more time before baking it.

IF FLOUR HAS SODIUM PLEASE ADD ONLY 1/2 teaspoon of salt. The outcome will not be the same, but still delicious. I work with only all-purpose; no sodium, bleached or unbleached white flour, or whole wheat flour.

I tried many different brands of flour, but I always stick to the one that I found the best which is Canadian brand- 5 Roses 44LB. If you have a chance to get it trust me, you will not regret because the bread or anything baked comes out amazing. For Five Roses Flour, All Purpose, 5.5lb. If you like any other brands, please let me know what you are using. I would love to try it too.

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There is one more bread in town, ahem, I meant on my blog. Damper bread is Australian Bread, traditionally made in the hot ashes of a campfire, using a cast iron pan.

Sometimes, it is just dumbed and covered with plain hot ashes. I am just fascinated with different ways we can prepare and cook food.

I remember bread that we were making many times when went camping so this bread’s history reminded me of those times.

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We would usually make it under the large lid that was covered with hot ashes and charcoal. That lid is actually called “Sač” (SACH)

Nevertheless, we are talking about Damper bread, therefore, allow me to explain more about this bread if you have never heard about it.

There are many recipes online, as well as on youtube. You may watch videos and hear the history behind this bread expected from native. I feel like they can give you more inside than me.

This bread is seriously extremely easy and you really cannot go wrong making it. I absolutely love the taste and texture.

As you can see, I used a Dutch Oven to bake it in my oven. Furthermore, it came out beautifully and very tasty indeed. I just couldn’t wait until it was cool enough to bread a piece and spread it with a bit of butter and strawberry jam.

It reminded me greatly of Irish soda bread, which we all know it is one my favorite bread, but after one bite it was clear that I was in love. What can I say, I would have a really hard time giving up this kind of carbs. Bread is life, and I love it passionately.

I sincerely hope you guys try making it because it is quick, no-knead, and delicious. If you love biscuits and savory scones, then my friends you will love this bread. 

Wishing you all a spectacular day!

Yield: Makes 1 Bread, 8 Servings

Dutch Oven Damper Bread

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

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Ingredients

• 4 cups All-purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Baking Soda
• 1 teaspoon Salt
• 3 tablespoons unsalted butter chilled and cubed
• 1 1/2 cups Cold Buttermilk

Instructions

1. Combine the flour, baking powder, baking soda and salt in a bowl.
2. Add cubed and chilled unsalted butter, then using your fingers, crumble the butter into the flour until the flour is barely visible.
3. Pour cold buttermilk in the middle of the flour and mix until combined. Use your hands to combine it together until you make a sticky ball.
4. Take it on the lightly floured surface and lightly knead the dough. This is just to form it into round dough ball.
5. Heat the oven to 425° F (or you may use a campfire).
6. Transfer dough to a lightly oiled Dutch oven and cut across on the top surface and into 8 slices of the dough.
7. Close lid on Dutch oven and bake in the hot ashes of your campfire for about 40-45 minutes, or bake in the preheated oven like I did for about 30 to 35 minutes. You can easily check if the bread is done just by tapping it on the top or bottom with your fingers... It will sound hollow when it's done.

Notes

You may use Self-Rising Flour. In that case skip baking powder, baking soda and reduce salt to ½ teaspoon. Instead of buttermilk, you may use beer, and/or other additions. I take off the lid 10 minutes before the bread is done to get a deeper golden color. You may use parchment paper lined in the dutch oven. This bread is similar to Irish soda bread.

Dutch Oven that I recommend:

1. Xtrema 10.5 Qt. Versa 100% Ceramic Black Dutch Oven
2. Lodge 6 Quart Enameled Cast Iron Dutch Oven. Classic Red Enamel Dutch Oven
3. Le Creuset Shallow Dutch French Oven, 6.75 quart, Cerise 

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 285 Total Fat: 5g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 13mg Sodium: 633mg Carbohydrates: 50g Fiber: 2g Sugar: 2g Protein: 8g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.