Super Versatile Bread Dough - Better Batter Gluten Free Flour

Super Versatile Bread Dough

  This bread dough recipe is soft, sweet, and extremely user friendly – use it for everything ranging from crescent rolls to pizza crust or strombolli. Shaped, filled, or rolled out, it holds up […]


This bread dough recipe is soft, sweet, and extremely user friendly – use it for everything ranging from crescent rolls to pizza crust or strombolli. Shaped, filled, or rolled out, it holds up and freezes well.

1 1/2 cup milk

1/3 cup sugar

2 t. salt

4 T butter

1 package active dry yeast

1 egg

3-4c (12-16 oz or 340-454g) Better Batter Gluten Free Flour

Heat the milk, sugar, salt, and butter in a sauce pan until warmed (not too hot).

In a large bowl
mix together, yeast and egg. Slowly add the warm liquid and whisk together.

Add enough Better Batter Gluten Free Flour to be like play dough and beat together well for 3 minutes.

Divide dough
into two parts. Roll out each part of dough using flour for a heavy
floured surface.

For Crescent Rolls: Roll dough half into a thin circle 1/8″ thick.

Melt 5 T. butter and brush each circle. Cut the dough into slices and
roll-up (dip into additional butter if desired). Place on a baking
sheet. Let the rolls rise for 40 minutes. Then bake at 400 degrees
for 12-15 minutes.

For Cloverleaf Dinner Rolls: Don’t roll dough out. Instead, using oiled hands, pinch off little balls about the size of a walnut or golf ball. Put 3 balls together into a muffin tin. This should make about
a dozen of these depending on size. Let rolsl rise and bake it as per recipe.

For Pizza Crust: Follow the recipe, but reduce the sugar to 2 Tablespoons. Pat dough out into pans. This makes (medium/thin crust) a large 11 x 17
rectangle plus a round 9 inch cake pan “personal” pan
sixed pizza. Let the dough rise. Then par bake as a normal pizza — 425 degrees, load on
the toppings and finish baking.

For Strombolli – roll out on a floured cookie sheet or parchment paper to about 1/4 inch thick. Fill with desired toppings, fold over and seal, pinching the edges together. Bake at 425 for about 35 minutes.

For Cinnamon Rolls: Roll out the dough: butter it, brown sugar sprinkled on,
cinnamon sprinkled on. Roll the dough into a cylinder, slice off 1 inch slices.
Put into pan (9×13). Let it
rise and then bake it.

24 Responses


    Can I make hamburger buns with this recipe? I loved it as stromboli.

  2. Karen423

    I will be trying this recipe with cloverleaf rolls for Thanksgiving. However dinner isn’t at my house and I will need to take these with me. Can they just be warmed up in the oven before serving without drying out?

  3. Alison Morrow

    I was sooo excited to try this today, but I ended up having some trouble and I’d love to get your advice. First, the crescent recipe doesn’t seem to allow for stuffing the crescents with anything. I wanted to wrap them around hot dogs and bake them–but I wasn’t sure at what point I could do that, given the crescents need to rise. Wrap them and then let them rise? Let the dough rise just in a ball and then cut/shape the crescents?

    So instead I thought I’d try the stromboli recipe. It was the only one listed that didn’t tell you to let it rise first. Is that really how that recipe goes? Also, it said to bake for 35 minutes at 425, but after less than 10 minutes mine were burned on the bottom and edges! The stuffing was melted (diced turkey and cheese) but the bread that ended up inside after rolling them wasn’t that cooked. So…where did I go wrong?

    • Naomi

      Hello, Alison!
      You should stuff the crescent rolls after you roll the. Let them rise and then bake them.

      For the Stromboli recipe, there are several reasons the recipe could have failed to work for you –
      1) In the instructions to ‘roll up’ the strombolli – there should be no bread in the center of the Stromboli. We’ve adjusted the recipe to read ‘fold over and seal.’

      2) You should not have to allow this to rise, but you may choose to let it rise for a half hour if preferred. We’ve adjusted the recipe to read this way.

      3) Your oven temperature may vary from ours. Also, where you place the Stromboli in the oven will affect the cooking time. For all undifferentiated recipes, we recommend the center rack. The thickness of the Stromboli will affect the bake time of the final product. We’ve adjusted the instructions to indicate all of this.

    • Naomi

      Hello, Alison!

      We’ve adjusted our recipe to account for some of your questions

      1) Crescent rolls – fill the rolls after they are rolled out, then allow to rise and Bake.

      2) Stromboli –
      a) You do not need to let it rise, but allowing it to rise will give a thicker crust.
      b) There should be no bread inside of the stromboli – we’ve adjusted the recipe to read “fold over’ instead of ‘roll up’
      c) we’ve adjusted the temperature to allow for a range – some ovens are hotter than others.

      • Alison Morrow

        Thank you so much for the clarifications! I have just a couple more questions. 😀

        Can this dough be frozen? If so, what do you do about letting it rise? I divided and froze my first batch, but now I can get any of it to rise. I would love to be able to make this in bulk and then store it in sections so I can use just a little at a time.

        I’ve never made stromboli–how big are these when they’re done? The size of a calzone? The size of a crescent roll? Somewhere in between?

        • Naomi

          Hi, Alison!

          We wouldn’t freeze the dough before letting it rise – you have several options: the least successful is to let the dough rise, freezse it, shaped, and then bake after it thaws. Another option is to shape, rise, and parbake the breads. They can then be finished off by baking. Another option is to keep half of the flour out of your dough, creating a ‘sponge’ kind of like pancake batter – this can then be kept in the fridge tightly covered. Simply let come to room temperature and then add just enough flour to get the consistency right. You can then let it rise and bake it like normal.

          Stromboli from this recipe will end up being about 13 inches long and 6-8 inches wide, and about 2 inches thick.

          Hope this helps!

  4. Jean

    Hi – some time back I thought you had a hawaiian bread receipe that you baked in a regular bread pan and I can no longer find it on your web site. Do you by chance still have this receipe? or is it possible to bake one of the other bread receipes using a bread pan. Thanks in advance and I love your bread flour — it works out great in some of the receipes I’ve tried it in!


  5. Lynn

    I have tried this recipe 3 times and can never get the dough to rise. I have used the thermometer, used egg at room temperature, and followed the recipe precisely, but still couldn’t get it right.

    • naomi

      A few questions about your situation: What is the average temperature in your house? How old is your yeast and what type of yeast is it? What was the finished result of the baked bread (did you see any ‘puff’ or rise in the bread at all after it was put in the oven?) What application were you using this bread for (rolls, cinnamon rolls, pizza, etc)? By learning the other variables affecting your dough, we can help pinpoint what may have gone wrong.

  6. Jennifer

    YAY! We have pizza crust that tastes like the real thing, without being soggy in the middle. Thanks, Naomi, for this little victory…my 6 year old dd has had to give up so much and getting a great tasting pizza is such a gift!

    • naomi


      Soo glad to hear it worked well for your pizza crust! I know, as a mom, that making my kids feel ‘normal’ is a huge priority.


  7. Naomi

    Thanks, Kristin!

    As a mom, I know how important it is to help our kids, with all their challenges, feel and be ‘normal’. Glad we’re able to make life better for your family! Naomi

  8. Kristin

    Thanks so much for this site, the flour, etc…I love it and am able to make so much for my two kids that they would otherwise miss out on!


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