Kneading the dough makes bread and rolls light, airy, and chewy. It’s a crucial step in making yeast breads. Without well-developed gluten, your bread or rolls would be flat and tough. In this video, you’ll learn how to knead dough by hand to strengthen the gluten strands that give bread structure. These four simple step-by-step instructions will yield well-developed gluten. You’ll learn how to prep your work surface and how to fold, form, and turn the dough, kneading it with the heels of your hands as you go along. We’ll show you what signs to look for that tell you when your kneaded dough is ready for the next step, and you’ll see when to add ingredients like nuts or dried fruits.