3 Old Fashioned Recipes for Homemade Doughs

There is something deeply satisfying about returning to the basics in the kitchen.

In our fast-paced world, taking the time to work with yeast dough… feeling it transform under your hands, waiting patiently for the rise, and filling your home with that unbeatable aroma… is a form of therapy.

Today, we are sharing three “old school” staples that every home baker should master: a savory Italian-herb pizza dough, fluffy homemade doughnuts, and classic soft dinner rolls.

These recipes use simple, honest ingredients to create comforting foods that taste so much better than anything store-bought. Roll up your sleeves, dust off your apron, and let’s get baking.

1. Homemade Italian Herb Pizza Dough

This isn’t just a plain canvas for toppings; this dough is seasoned right down to the base. The addition of Italian seasoning and olive oil gives the crust a wonderful flavor and a texture that is crispy on the outside but chewy on the inside.

The Ingredients

• 1 tsp sugar
• 1 cup warm water (around 110°F)
• 2 1/4 tsp yeast (one standard packet)
• 2 1/2 cup all-purpose flour
• 1 tsp salt
• 1 tbsp Italian seasoning
• 4 tbsp olive oil (divided: 2 tbsp for the dough, 2 tbsp for the bowl/brushing)

The Instructions

1. Bloom the Yeast: In a large bowl or the bowl of your stand mixer, dissolve the sugar in the warm water. Sprinkle the yeast over the top and let it sit for 5–10 minutes until it gets foamy and bubbly.
2. Mix the Dough: Add 2 tablespoons of the olive oil, the salt, the Italian seasoning, and about half of the flour. Mix until combined. Gradually add the remaining flour until a shaggy dough forms.
3. Knead: Turn the dough out onto a lightly floured surface and knead by hand for about 8–10 minutes until smooth and elastic. (Alternatively, use the dough hook on your stand mixer on low-medium speed for 5–7 minutes). If the dough is too sticky, add flour one tablespoon at a time.
4. The Rise: Grease a large bowl with the remaining 2 tablespoons of olive oil. Place the dough ball inside, turning it to coat it in oil. Cover tightly with plastic wrap or a damp towel. Let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5. Shape and Bake: Preheat your oven to its highest setting (usually 475°F to 500°F). If using a pizza stone, preheat it now. Punch down the risen dough to release air bubbles. On a floured surface, roll or stretch the dough into your desired pizza shape. Add your favorite sauce and toppings.
6. Bake: Bake for 10–15 minutes, or until the crust is golden brown and the cheese is bubbly.

Old School Tips

• Don’t rush the rise: Flavor develops during the rising process. If your kitchen is cold, let the dough rise in the oven with just the oven light turned on.
• For a crispier crust: Brush the outer rim of the shaped dough with a little olive oil before baking.

2. Homemade Fluffy Doughnuts

Forget the drive-thru. These homemade doughnuts are incredibly soft, tender, and richer than their commercial counterparts thanks to the addition of butter, milk, and egg in the dough.

The Ingredients

• 3 cups all-purpose flour
• 1/4 cup unsalted butter, softened
• 3/4 cup warm milk
• 1 egg, room temperature
• 1/4 cup granulated sugar
• 3/4 tsp salt
• 1 tsp yeast

The Instructions

1. Activate Yeast: In a small bowl, mix the warm milk, sugar, and yeast. Let it stand for 5–10 minutes until foamy.
2. Make the Dough: In a large bowl, whisk the flour and salt together. Pour in the yeast mixture, the softened butter, and the egg. Mix until a soft dough forms.
3. Knead for Softness: Turn out onto a floured surface and knead for about 10 minutes until the dough is smooth, soft, and slightly tacky (but not sticky). This is an enriched dough, so it will feel softer than bread dough.
4. First Rise: Place the dough in a greased bowl, cover, and let rise in a warm place for about 1 hour, or until doubled.
5. Cut the Shapes: Punch down the dough. On a lightly floured surface, roll the dough out to about 1/2-inch thickness. Use a doughnut cutter (or two different sized round biscuit cutters) to cut out your doughnuts and holes.
6. Second Rise (Crucial Step): Place the cut doughnuts on a baking sheet lined with parchment paper. Cover loosely with a kitchen towel and let them rise again for 30–45 minutes until they look puffy and airy.
7. Fry: Heat several inches of neutral oil (like vegetable or canola) in a heavy-bottomed pot to 350°F (175°C). Carefully drop 2–3 doughnuts into the oil at a time. Do not overcrowd the pot. Fry for about 1–2 minutes per side until golden brown.
8. Finish: Remove with a slotted spoon and drain on a wire rack. While still warm, dip them in glaze or toss them in powdered or cinnamon sugar.

Old School Tips

• Temperature Matters: Use a candy/deep-fry thermometer. If the oil is too cool, the doughnuts will absorb grease and become heavy. If it’s too hot, the outside will burn before the inside is cooked.
• Don’t waste the scraps: Re-roll the scraps once to cut more doughnuts, but be aware these “second cuts” might be slightly tougher than the first batch.

3. Classic Soft Dinner Rolls Dough

This recipe creates those quintessential pull-apart rolls that are staples at Sunday dinners and holiday meals. They are buttery, slightly sweet, and feather-light.

The Ingredients

• 3 1/2 cups all-purpose flour
• 1 packet active dry yeast (2 1/4 tsp)
• 1 cup warm milk (around 110°F)
• 1 egg, slightly beaten
• 1/4 cup granulated sugar
• 1 tsp salt
• 1/4 cup unsalted butter, melted and slightly cooled

The Instructions

1. Proof the Yeast: In the bowl of your stand mixer (or a large mixing bowl), combine the warm milk, sugar, and yeast. Let it sit until foamy (about 5–10 minutes).
2. Combine Ingredients: Add the melted butter, beaten egg, salt, and about 2 cups of the flour to the yeast mixture. Beat on low speed until combined.
3. Knead the Dough: Switch to the dough hook and gradually add the remaining flour until the dough pulls away from the sides of the bowl. Knead on medium-low speed for about 7–10 minutes. The dough should be smooth and elastic. (You can also do this by hand on a floured surface).
4. First Rise: Transfer the dough to a greased bowl, turning once to coat. Cover and let rise in a warm place until doubled in bulk, roughly 1 to 1.5 hours.
5. Shape the Rolls: Punch down the dough gently. Divide the dough into 12 to 15 equal pieces. Roll each piece into a smooth, tight ball by cupping your hand over the dough on the counter and moving in circular motions.
6. Second Rise: Place the dough balls into a greased 9×13 baking pan (or a large cast-iron skillet for that rustic look). Leave a little space between them; they will touch once they rise. Cover and let rise for another 30–45 minutes until they are very puffy.
7. Bake: Preheat oven to 375°F (190°C). Bake for 15–20 minutes, or until the tops are golden brown.
8. The Final Touch: Remove from the oven and immediately brush the tops with additional melted butter for a soft crust and irresistible shine.

Old School Tips

• For uniform baking: If you want perfectly even rolls, use a kitchen scale to weigh each dough ball before shaping so they are exactly the same size.
• The Windowpane Test: To know if you’ve kneaded enough, tear off a small piece of dough and gently stretch it. If it stretches thin enough to let light through without tearing immediately, the gluten is developed.