How-to Knead Dough for Rolls

Stir: It's a wet dough - and that's the goal. Use a rubber spatula for extra-easy cleanup.

Fold: Folding the dough sends fresh air to the yeast and creates gluten structure. Trust us, both are good things.

Shape (and slash): Dust the top with flour for that beautiful artisan look. Hold the knife blade at a slight angle and make a single confident cut.

Cover: A heavy-duty foil cover keeps steam around the baking loaf, the key to that springy center and crispy crust.