Best Roll Dough Recipe Ever

Warm, gooey, frosted sweet rolls . . . we all love ’em, right? Well get ready for the roll recipe tutorial of a lifetime. Our recipe contributor, Amy J. is here with the BEST ever roll dough recipe! And I mean, EVER. This simple roll recipe is all you need to make dinner rolls, bread sticks, and of course sweet rolls–like Amy’s amazing Caramel Bottom Cinnamon Rolls and Sour Cream Orange Rolls. The added gluten makes all the difference in serving chewy, soft, springing, sweet rolls. Anyone can make great rolls. These step-by-step instructions will make you a roll-making pro! Hang on tight! Here we go….

BEST ROLL DOUGH EVER!

Stir together wet ingredients, set aside.

Stir together dry ingredients, using only 4 cups flour, set aside.

Combine wet and dry ingredients. Stir by hand until combined and gluten is activated and stretchy…about 2 minutes.

Here it is starting to get stretchy . . .

Put in stand-alone mixer and gradually add flour until dough just barely sticks to fingers (see pictures below).

This is too sticky on the fingers. Needs more flour.

This dough is just right. Barely sticks to my fingers.

Knead 10 minutes. You can also knead by hand if you don’t have a large mixer.

Divide dough in half, cover and set aside. Prepare sweet rolls as desired. This recipe makes two jellyroll pans of rolls…40 rolls total. DEEEEELISH!

Form dough into balls about the size of a golf ball. I fit 30 on each greased jelly roll pan. This recipe makes 2 jelly roll pans.

Cover and let rise until double. Don’t you love my handy little cover for my pan. If you can find a pan like this with the cover, GRAB IT! Plus, if you can find a couple, you can stack them! The rolls rise perfectly!

Bake at 350 until golden brown 20-25 minutes in an electric oven….gas will take longer. Enjoy!

3 c. hot
water…shower hot

½ c. oil

½ c. sugar

3 eggs, beaten

2 Tble INSTANT yeast…I like Saf
Instant yeast

1 Tble salt

2
Tble GLUTEN…this
makes ALL the difference! Your
rolls will be soft and chewy…AMAZING!

4 c. flour

4-6 c. flour

*Stir together
wet ingredients, set aside. Stir
together dry ingredients, using only 4 cups flour, set aside. Combine wet and dry ingredients. Stir by hand until combined and gluten is
activated and stretchy…about 2 minutes. Put
in stand-alone mixer and gradually add flour until dough just barely sticks to
fingers. Knead 10 minutes. You can also knead by hand if you don’t have
a large mixer.

Divide dough in
half, cover and set aside. Form dough into balls about the size of a golf ball. Let rise double.

Bake at 350 until golden brown 20-25 minutes in an electric oven….gas will take longer.

Note: If you
wish to make just one variety…double the filling amounts. This recipe makes two jellyroll pans of
rolls…40 rolls total.

This dough
recipe is also awesome for dinner rolls!

USE THIS RECIPE TO MAKE OUR CARAMEL BOTTOM CINNAMON ROLLS