Master Roll Dough

This dough does it all! Use it for making my Crescent Dinner Rolls, Cinnamon Rolls, Orange Rolls, S’mores Rolls…just about any type of sweet roll! It is an easy-to-mix, easy-to-handle dough that bakes up so fluffy and rich! You’ll love using it for so many different baked treats!!

I use this recipe as a base for several of my Baking Academy Classes – it’s that good!! Go HERE to learn more about how you can get my personal help in mastering this and other amazing recipes, using my Master Roll Dough!

Recipes using my Master Roll Recipe:

Crescent Dinner Rolls

S’mores Sweet Rolls

Cinnamon Rolls

Orange Rolls

Lemon Blueberry Sweet Rolls

These are some of my best recipes from my former bakery days! Thousands sold with rave reviews!! They’re each so delicious and unique!

Do you love creating in the kitchen and want to be part of my baking community? Maybe you are a beginner bread maker and don’t know where to start? Lots of other bakers like you have joined my Baking Academy! We chat back and forth through my private Instagram account, reserved just for my Members. We have weekly Instagram Live baking discussions and I give bonus recipe demos! We’re making friends as we study, master and experiment with new recipes each week – becoming better bakers bit by bit! Go HERE to learn about how you can be part of this fun and delicious community of bakers!

Master Roll Dough

Print Recipe

This dough does it all! Use it for making Crescent Dinner Rolls, Cinnamon Rolls, Orange Rolls, S’mores Rolls…just about any type of sweet roll! It is an easy to mix, easy to handle dough that bakes up so fluffy and rich! You’ll love using it for so many different baked treats!!

• Author: Heather Thomas, That Bread Lady
• Prep Time: 3 hours
• Cook Time: 22 minutes
• Total Time: 3 hours 22 minutes
• Yield: 2 dozen dinner rolls or 18 large sweet rolls 1x

Ingredients

Scale 1x2x3x

• 2 cups (454g) warm water (about 115°F)
• 1/4 cup (28g) nonfat powdered milk
• 1/2 cup (43g) boxed potato flakes
• 1/2 cup (99g) granulated sugar
• 1 Tablespoon plus 1 teaspoon (12g) instant yeast 
• 1 and 1/2 (9g) teaspoons salt
• 1/4 cup (56g) unsalted butter, softened to room temperature
• 1/2 cup (92g) butter flavored shortening
• 2 large eggs
• 5–6 cups (600-720g) bread flour

Instructions

1. In a large bowl, combine warm water, powdered milk, potato flakes, sugar, yeast and salt. Mix well with a wire whisk. Pour into the mixer bowl and secure the dough hook attachment to your mixer. 
2. Add the butter, butter flavored shortening and eggs. Add 3 cups of the bread flour. Mix for about 30 seconds until ingredients are incorporated. Stop the mixer and scrape down sides of bowl with a spatula.
3. Turn mixer on low and add 2 more cups of the bread flour, one cup at a time. After adding the flour, let dough continue to mix for about 1 minute. If dough is not mostly cleaning sides of the bowl, add more flour 1/4 cup at a time until it cleans the sides of the bowl and is concentrated around the dough hook. You can also check the dough by gently pressing your finger into it. If the dough does not stick to your finger, it should be ready to knead.
4. Knead on low speed for 5-7 minutes. Dough should be clinging to the dough hook and cleaning the sides of the bowl. *When in doubt, it’s always best to go lighter on the flour. You can always add more flour, but you can’t take flour away. Too much flour in your dough will give you dry, dense rolls.
5. Spray a medium bowl with nonstick spray. Place dough in bowl and cover with a clean kitchen towel. Allow to rise until double in size, about 60-90 minutes.
6. Dough is now ready to roll out. Roll up crescent dinner rolls or sweet rolls – allow to rise until doubled in size. Whether baking crescent dinner rolls or sweet rolls, generally this dough will bake at 350°F for 18-22 minutes. 

Notes

• Check out my Baking Academy, where I have recorded video tutuorials showing how to make Crescent Dinner Rolls, Cinnamon Rolls, Orange Rolls and other delicious treats with my Master Roll Dough!
• This dough can be refrigerated for up to 24 hours for later use.