Effects of material feed rate, water addition amount, screw speed and sets of kneading elements on sweet bread dough handling properties and bread qualities were studied by Response Surface Methodology in twin screw extrusion. Results showed that dough stickiness was significantly affected by water addition amount and screw speed (p < 0.001, R-2 = 0.9227). Firmness of bread crumb and spread ratio, which is an index for bread appearance, were both significantly affected by water addition amount, screw speed, and sets of kneading elements (p < 0.001, R-2 = 0.8940; p < 0.001, R-2 = 0.8884). The optimal conditions for sweet bread dough processing are water addition amount ranging from 45 to 50%, screw speed ranging from 180 to 280 min(-1), with material feed rate and kneading element set fixed at 40 min(-1) and ten, respectively.