Grandma T’s Dough

You know the kind I mean—the kind that gets passed down through generations, scribbled on a flour-dusted recipe card, stained with love, and tucked inside the family cookbook.

It’s a recipe that’s been made for birthdays, holidays, busy mornings, and quiet Sunday suppers. It’s simple, wholesome, and wonderfully versatile. And best of all? It comes straight from Farmer Kyle’s beloved Grandma T.

She knew how to stretch a meal and make something delicious out of what was on hand. It was a time where you used what you had, didn’t waste a thing, and worked smarter—not harder—to get everything done. ❤

This dough recipe is one of her legacies, and it’s become a real staple in our kitchen. Around here, we use it for just about everything: dinner rolls, cinnamon rolls, kolaches, stuffed rolls, and just plain loaves when we’re feeling traditional. It’s reliable and flexible, which makes it perfect for busy folks, beginner bakers, or those of us who simply enjoy working with our hands and flour. And I’ll tell you right now—once you try it, you’ll be making it over and over again too.

Below you can click to get the pretty printable versions of
Grandma T’s Dough for a bread maker or stand mixer!

Print Me!

Print Me!

A Dough for All Occasions

What makes this dough so special is how it adapts. One day it’s forming pillowy-soft dinner rolls for a big family meal, the next it’s wrapping itself around a sweet cinnamon filling, making your kitchen smell like a bakery. And yes—it even makes perfect kolaches, those beautiful Czech pastries that hold jam or fruit or sweetened cheese in their little dimpled centers. If you’ve never had one, you’re in for a treat!
But this dough isn’t picky. Want to fill it with eggs and sausage for a breakfast roll? Go for it. Looking to make garlic knots or sandwich buns? Done and done. The recipe truly earns its keep.

The Tools: Old School or Modern—It’s Your Call

Now, let’s talk method. You absolutely can make this completely by hand—no fancy tools required. A Danish whisk, a sturdy wooden spoon, or even just your hands will do the trick. In fact, working dough by hand is a beautiful experience. It connects you to the process, slows things down a bit, and gives you a real feel for what you’re doing. There’s something deeply satisfying about watching flour, water, yeast, and salt come together in your own two hands to become something nourishing.

But let’s be honest. Life gets busy. And sometimes we need a little help from our modern kitchen buddies. That’s why I also wrote out the instructions with a bit more of a modern kitchen in mind. Whether you’ve got a stand mixer, a hand mixer with dough hooks, or even a bread machine with a “dough” setting—this recipe adapts right along with you.

But hey—don’t feel like you need to run out and buy new equipment. I picked up my bread machine at the local Goodwill for around $10, and it’s been a faithful sidekick ever since. We’re big believers in using what you’ve got and making it work! (Note: I only use the dough setting on the bread maker, I don’t actually bake the dough in the machine)

The Secret Ingredient: Incredible Flour

Here’s the thing about dough—flour matters. A lot. After a couple years of experimenting, searching, and testing different options, we finally found a flour that meets every one of our high standards—and we’re thrilled to stock it in the Farmers Market Shop.

Niobrara Grain + Milling produces a simply stunning flour—both 100% Organic Wheat Bread Flour and Organic Wheat All Purpose Flour. It’s grown organically in Nebraska and milled in Valentine, NE using a very special method: the Unifine Mill.

Now, for those who haven’t heard of it before, the Unifine Mill is kind of like a time capsule of genius. This milling technology was developed back in the 1930s, and it works differently from your standard stone or roller mills. Instead of grinding the grain, it shatters it into superfine particles using a high-speed impact process. The result? An incredibly fluffy, fine flour that’s perfect for light and airy baked goods.

It’s whole wheat flour—but not like the heavy, dense stuff you might be used to. It’s a game changer. Your breads will rise beautifully, your rolls will be cloud-soft, and your cinnamon rolls will have that bakery-worthy fluff we all dream of. If you’re local, come grab a bag from our Farmers Market Shop—we’re always happy to chat life and cooking tips while you shop!

And if you’re not local? No worries, friend. We’ve got you covered. In our Online Farmers Market Shop, you’ll find another amazing flour: an organic heritage wheat flour milled in small batches by a 4th generation family farm in Minnesota. And yes—it’s also milled on a Unifine Mill for that same light and fluffy texture. Order a bag and have it shipped straight to your door. Your future self, and your sourdough starter, will thank you.

Ready to Get Baking?

We’ve included printable versions of the recipe below so you can pick what works best for you. There’s a short and sweet version for when you just need the bullet points (we call that the “cliffs notes” version), and a longer, more detailed version if you’re new to bread baking or just like having all the info in one place.

Because here’s the truth: homemade doesn’t have to be hard or complicated. It just has to be real. And starting somewhere is better than never starting at all. You’ll learn with every batch, and soon enough, you’ll be whipping out rolls, buns, and beautiful baked creations like it’s second nature.

And the best part? You’ll have a new go-to recipe that brings warmth, comfort, and joy to your kitchen and your table—just like it did for Grandma T.

So give it a try, friend. Let me know what you make, what flour you use, and how it turns out! Whether you’re baking for your family, your neighbors, or just yourself on a quiet morning—you’re part of something timeless and good. And that, to me, is what makes homemade so special ❤

Little Red Farm Mom

Grandma T’s Dough in a bread maker

Print Recipe Pin Recipe

Course: Breakfast, Main Course, Side Dish

Ingredients Equipment Method

Ingredients

  

• 1 1/2 cups Warm Water
• 1 Egg
• Pinch of Salt
• 1/4 cup + 1Tbs Sugar
• 1/4 cup Lard
• 2 pats of Butter
• 4 cups Niobrara Wheat Bread Flour*
• 2 1/4 tsp Fast Rise Yeast

Equipment

• Bread Maker
• Measuring Cups
• Measuring Spoons

Method

 

1. Add the ingredients to your machine’s container in the order listed above, using only 3 cups of the flour.
2. Start the “Dough” cycle. After approx 30 mins of it mixing, add in 1/2cup-1cup more flour. You want the dough ball to mostly be pulling away from the container sides. If it’s too sticky add a little more flour. (Try to keep lid closed as much as possible to contain heat to help with rising)
3. Once Dough cycle is complete, you should have a fully risen dough ball. Punch it down, then turn it out onto lightly floured surface.
4. Shape your dough into dinner rolls, cinnamon rolls, kolaches, stuffed buns, etc. Allow them to rise in a warm space until almost doubled in size. (Can cover rolls with thin towel & put on top of warm oven to help with rising)
5. Bake in 400* oven, check after 10 mins, check again every few mins until just golden brown. Brush tops with butter while hot.

*If you aren’t local to us here at The Little Red Farm – you can shop another amazing flour right on our website here!