One Dough, Three Ways: Dinner Rolls, Donuts, and Pizza

This is my go-to dough recipe whenever I want soft, fluffy dinner rolls, airy homemade donuts, or a perfectly chewy pizza crust. With a handful of simple ingredients and one reliable method, I can whip up a variety of meals and treats using just this one base dough.

One Dough, Three Ways: Dinner Rolls, Donuts, and Pizza

Why You’ll Love This Recipe

I love this dough because it’s incredibly versatile. I can use it for sweet or savory dishes, and it turns out perfect every time. It’s soft, slightly elastic, and rises beautifully. Whether I’m baking golden dinner rolls, frying pillowy donuts, or stretching it into a thin pizza crust, this dough is always dependable. Plus, it’s freezer-friendly, which means I can prep ahead and have it ready to go whenever I need it.

One Dough, Three Ways: Dinner Rolls, Donuts, and Pizza

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Warm milk
Active dry yeast
Granulated sugar
Salt
Eggs
Unsalted butter

directions

I start by activating the yeast in warm milk with a bit of sugar. After about 5–10 minutes, it becomes foamy and ready to use.
In a large bowl, I mix the flour and salt, then add the yeast mixture, eggs, and melted butter.
I knead the dough for about 8–10 minutes until it’s smooth and elastic.
I place the dough in a greased bowl, cover it, and let it rise for about 1 hour or until doubled in size.
Once risen, I punch it down and shape it depending on what I’m making:
- For dinner rolls: I divide into equal portions, shape into balls, and place in a baking dish. I let them rise again for 30 minutes, then bake at 375°F (190°C) for 18–22 minutes.
- For donuts: I roll out the dough to about ½ inch thick, cut into donut shapes, let them rise for 30 minutes, then fry in oil at 350°F (175°C) until golden brown.
- For pizza: I stretch or roll the dough out, add my favorite toppings, and bake at 475°F (245°C) for 12–15 minutes.

Servings and timing

This recipe yields about 12 dinner rolls, one 12-inch pizza crust, or a dozen donuts. It takes approximately 2 hours total — including rising and baking or frying time.

Variations

I like to add herbs and garlic powder to the dough when I’m making pizza or savory rolls. For donuts, I sometimes mix a bit of vanilla extract into the dough for extra flavor. I’ve even used this base dough for cinnamon rolls by spreading with butter, cinnamon, and sugar before rolling up and slicing.

storage/reheating

I store baked rolls or donuts in an airtight container at room temperature for up to 2 days. For longer storage, I freeze them and reheat in the oven or air fryer until warm. Pizza dough can be frozen after the first rise—just thaw in the fridge overnight before using.

FAQs

Can I use this dough for cinnamon rolls too?

Yes, I often do. It’s soft and buttery, which makes it perfect for cinnamon rolls as well.

Can I freeze the dough?

Absolutely. I usually freeze it after the first rise and let it thaw in the fridge overnight before shaping.

How do I make the donuts without a cutter?

I use a glass for the outer ring and a bottle cap or small cutter for the center. Works just fine!

What type of flour works best?

All-purpose flour is my go-to, but I’ve used bread flour for a chewier pizza crust with great results.

Can I make the dough in advance?

Yes, I often make it the night before and let it rise slowly in the fridge overnight. Just bring it to room temp before shaping.

Conclusion

This dough recipe is one of my kitchen staples. It’s easy to make, versatile enough for sweet or savory dishes, and always delivers great texture and flavor. Whether I’m baking soft rolls, frying donuts, or tossing pizza for a weekend dinner, this dough has me covered.