The BEST Roll Dough Recipe

Learn how to make the most amazingly soft and fluffy rolls! Your friends and family are sure to love them.

My mother-in-law has always made the best rolls. Everyone loves them and she receives lots of compliments. I feel so privileged to get to have this recipe and share it with you all today.

Versatility’s the game

This recipe is one of those that you’ll want in your arsenal. It can be transformed into so many different baked goodies.

I use this dough to make

• Rolls
• Cinnamon rolls
• Cabbage pockets
• Cheeseburger pockets
• Cheeseburger cabbage rolls
• Pizza
• And more!

The possibilities are endless.

These are fantastic made with all purpose flour or fresh ground whole wheat. Of course the all purpose flour produces a fluffy, lighter roll but the taste of freshly ground whole wheat cannot be beat.

How to Make Rolls

I have always made these in my stand mixer. My mother-in-law uses a spoon and her hand. Whichever is easiest and most familiar for you works.

You want to start with the warm water, sugar (or honey) and yeast. Dump them in the mixing bowl and give them a little stir. Let them sit for about 5 minutes until it is foamy on top.

This is called proofing your yeast. Basically, you are feeding it the sugar and the warm water helps it liven up a little so it can raise your dough.

Next, add the oil and salt. Mix again. Now slowly add 1 cup of flour at a time, mixing while adding. Once everything is mixed together, you’ll knead the dough for a few minutes, then form it into a ball and leave it sit, covered and in a warm spot, in an oiled bowl for about 20-30 minutes to rise.

If you are using fresh ground flour, make sure to knead the dough for 8-10 minutes in order for the gluten to develop. If you don’t knead it long enough, the rolls won’t be nearly as soft and fluffy.

After the Rise – shape the best rolls

After the dough has doubled in size, you are going to form the rolls. The way I was taught to do this gives the rolls a perfect, round, smooth top. I pinch off a piece of dough between the size of a golf ball and a tennis ball. You don’t want too much because it needs to fit in your hand, but you want enough dough that you can squeeze it through your fingers.

Take the ball of dough and put it in your hand. Form a circle with your index finger and thumb by touching the ends together. Now, you want to squeeze the dough through the circle so it makes a ball on the top side of your finger and thumb. Stop squeezing when the ball is about the size of a golf ball and then pinch the ball of dough off by squeezing your thumb and index finger together.

Take the perfect little ball of dough and place it on an oiled baking sheet. Continue this process, placing the dough balls about 1 inch apart, until all the dough is gone. Then cover the pan with a towel and let the rolls rise in a warm spot for about 30 minutes.

When the rolls have risen enough to fill the pan, put them in a preheated oven for about 20ish minutes or until they are just starting to brown on the top.

While they are still hot and fresh from the oven, take a stick of butter and rub the butter all over the top of the rolls. The butter will melt as you move it around. This gives the rolls a delicious buttery layer.

You’ll love these rolls as a side to one of these fantastic recipes:

Cheeseburger Cabbage Pocket Rolls

Baked Spaghetti

Gluten Free Chicken Salad