I have to tell you—I wasn’t planning to make bread the other night. It was one of those evenings: the kind where dinner plans are a mystery and the fridge is looking a little too empty for comfort. I was staring down a half-block of cheese and a jar of marinara when I thought, “If I just had some dough…”
And just like that, this magical 20-minute bread dough was born.
This recipe has quickly become one of my ride-or-dies. It’s so simple, comes together faster than you can say “takeout,” and it’s versatile enough for everything from pizza to garlic knots to little buttery rolls you’ll be popping like candy. I couldn’t wait to share it with you because I know it’s going to become a lifesaver in your kitchen too!
Why You’ll Love This Dough?
- It’s FAST – I mean, 20 minutes fast. You’ll be shocked how quickly this comes together.
- Super soft, pillowy texture – Perfect for fluffy dinner rolls, cheesy breadsticks, or a quick flatbread.
- Endlessly customizable – Add herbs, cheese, garlic… or just keep it plain and classic.
- No fancy ingredients or tools – Just a bowl, a spoon, and a little love.
Frequently Asked Questions
Can I use active dry yeast instead of instant?
Yes! Just dissolve it in the warm water with sugar and let it sit for 10 minutes instead of 5.
Can I make this gluten-free?
I haven’t tested it with gluten-free flour yet, but if you try it with a 1:1 gluten-free blend, let me know how it turns out!
What if I don’t have olive oil?
Melted butter or any neutral oil (like vegetable or avocado oil) works in a pinch.
Ingredients:
Here’s everything you’ll need to whip up this dough. Nothing complicated—just pantry staples:
- 1 cup warm water (110°F).
- 2¼ teaspoons instant yeast (or 1 packet).
- 1 tablespoon granulated sugar.
- 2 tablespoons olive oil.
- 2½ to 3 cups all-purpose flour.
- 1 teaspoon salt.
Optional add-ins: a teaspoon of garlic powder, a handful of shredded cheese, or some dried herbs like oregano or rosemary for a little extra flair.
Instructions:
Alright, let’s get this dough rolling (literally). You’ll have a batch ready to bake in no time!
1-Activate the yeast (kinda): In a large mixing bowl, stir together the warm water, yeast, and sugar. Let it sit for 5 minutes. It should start to look a little foamy on top—like a tiny science experiment. That’s the yeast saying, “Let’s go!”
2-Mix in the olive oil and salt: Add both to the bowl and give it a quick stir.
3-Add the flour: Start with 2½ cups of flour and stir with a wooden spoon or dough hook until the dough starts coming together. If it’s super sticky, add a little more flour, 1 tablespoon at a time, until it’s soft and pulls away from the sides of the bowl.
4-Knead (just a little!): Turn the dough out onto a lightly floured surface and knead it for about 3–4 minutes. You’re not looking for perfection here—just enough to make it smooth and elastic.
5-Let it rest (briefly): Cover the dough with a clean kitchen towel and let it rest on the counter for 10 minutes. This short rest gives the gluten a chance to relax and makes the dough easier to work with. It won’t double like a typical bread dough, but it’ll puff up a little!
6-Shape & bake: That’s it! Your dough is ready to use. Shape it into whatever your heart desires—pizza crust, rolls, breadsticks, you name it—and bake at 400°F until golden brown. Usually 12–15 minutes for rolls or breadsticks, or about 15–18 minutes for a pizza crust.
Pro Tips for Dough Success:
- Measure your flour right: Spoon the flour into your measuring cup and level it off with a knife. Don’t scoop—too much flour = tough dough.
- Add flavor boosters: A sprinkle of everything bagel seasoning on top? Yes please. Brush with garlic butter before baking? Double yes.
- Don’t skip the rest time: Even just 10 minutes makes a huge difference in how easy it is to shape.
Storage & Serving Ideas:
- Storing the dough: Wrap tightly in plastic wrap or place in an airtight container and refrigerate for up to 2 days. Let it come to room temp before using for best results.
- Freezing: Yes, this dough freezes beautifully! Just shape it into a ball, wrap it well, and freeze for up to 1 month. Thaw in the fridge overnight and let it rest on the counter before baking.
How to use it:
- Flatbread for hummus dipping
- Garlic knots with a side of marinara
- Homemade pizza night (duh!)
- Cinnamon sugar twists for a sweet treat
Honestly? This dough is like a little black dress—it goes with everything. 😄
