Bring new pizzazz to pizza night with these stuffed pizza pull apart rolls! Soft, buttery garlic herb yeast rolls are topped AND stuffed with mozzarella cheese and pepperoni, and finished with garlic herb butter. Use your favorite pizza toppings and wait until you taste (and smell!) one fresh from the oven.
This recipe is brought to you in partnership with Red Star Yeast.
Is there anything more appetizing than pulling apart a warm, soft roll to reveal a gooey cheese center, a little puff of steam escaping? Add to that the smells of freshly baked bread and pizza, garlic butter, and Italian seasonings. Oh my gosh… is your mouth watering yet?
My taste testers raved about these pull apart pizza rolls, and especially loved them dipped in some warm pizza sauce. They’re soft and flaky like dinner rolls, but with the added flavors and toppings of your favorite pizza, and a surprise-inside melted mozzarella-and-pepperoni middle.
Here’s Why You’ll Love These Pizza Pull Apart Rolls
- Flavor: Today’s rolls combine the savory flavors of herbs, garlic, and butter, with the classic pizza flavors of mozzarella cheese and pepperoni. If you love the garlic and herb butter flavors in this recipe, try this rosemary garlic pull apart bread or these sea salt herb skillet rolls next!
- Texture: This is a rich dough (think raspberry sweet rolls) rather than a lean dough (think pizza dough), so the texture is like a flaky soft dinner roll, honey butter rolls, or homemade breadsticks as opposed to chewy pizza crust. (I do use pizza dough to make these different pepperoni pizza rolls though!) Pulling apart a roll reveals the stretchy melted mozzarella cheese and pepperoni in the middle. Stuffed crust pizza fans will love these rolls!
- Ease: Homemade bread or rolls can seem intimidating, but the recipe below is packed with thorough details so you can be confident in the kitchen. And if you’re new to baking with yeast, start by reading my Baking with Yeast Guide.
- Time: Making rolls from scratch certainly takes time, but after 1 taste of these pizza pull apart rolls, I think you’ll agree they’re worth it! Set aside at least 3 and 1/2 hours from start to finish, but keep in mind much of that time is hands off as the dough rises.
Ingredients You Need for Dough and Filling
- Milk: Liquid activates the yeast. For the softest pizza pull apart rolls, use whole milk. Non-dairy or low-fat milks work too, but whole milk produces phenomenal flavor and texture.
- Yeast: You can use active dry yeast or instant yeast. If using active dry yeast, the rise times will be a little longer. I recommend Platinum Yeast from Red Star, which is an instant yeast blended with natural dough improvers.
- Sugar: A scant 1 Tablespoon of sugar feeds the yeast and tenderizes the dough.
- Egg: Provides structure.
- Melted butter: We’re using melted butter instead of softened butter in this dough, because I just love the intensely buttery flavor it provides.
- Seasonings: Salt, garlic powder, and Italian seasoning. The Italian seasoning I use is a store-bought herb blend, but you can make your own homemade Italian seasoning if desired. Or substitute with the same amount of your favorite dried herb like oregano or parsley.
- Bread flour: Bread flour is best in this recipe, as it produces chewier rolls. But you can use all-purpose flour instead, and the rolls will still be delicious.
- Mozzarella cheese + pepperoni: If you don’t like pepperoni or want to make these vegetarian, simply leave out the pepperoni and add a little more cheese in its place.
You’ll top them with more cheese and pepperoni after about 20 minutes of bake time, and then finish them with a mixture of melted butter, garlic powder, and Italian seasoning. (All ingredients you need for the dough!)
Key Steps
- Proofing the yeast: Proofing the yeast isn’t always necessary when you use instant yeast. However, I recommend doing it anyway to ensure the yeast dissolves and that it’s alive and active. Mix the yeast with warm milk and a little sugar. Cover and let it sit for a few minutes until foamy on top.
- Making the dough: You can use a stand mixer or a spatula to combine the dough ingredients.
- Kneading the dough: Knead the dough with your stand mixer or with your hands for 5 minutes. If you’re new to yeasted doughs, my How to Knead Dough video tutorial will be a handy resource.
- 1st rise: The dough rises in about 60–90 minutes in a relatively warm environment.
- Shaping + stuffing the rolls: See below for detailed instructions on how to form the stuffed rolls.
- 2nd rise: Let the shaped rolls rise in the baking pan until puffy, about 30–45 minutes.
- Baking: Bake for 20 minutes, then remove from the oven to add your toppings.
- Topping: Sprinkle on mozzarella cheese + chopped pepperoni, and supreme-topping mixture, if using. Loosely tent the pan with aluminum foil and return the pan to the oven for 12–15 minutes.
- Finishing: Brush melted garlic herb butter on warm rolls, and serve with a side of pizza sauce.
Proofed yeast mixture:
Pictured below on the left: Dough in the mixer before kneading. Pictured below on the right: Dough after kneading. It’s ready to have its 1st rise.
After rising, punch down the dough so you can begin shaping:
Let Me Show You How to Shape & Fill Them
Pinch off a piece of dough about 1 and 1/2 Tablespoons in size (1 ounce/30g). With your hands, form into a ball and make an indent in the center. Pinch a bit of cheese and pepperoni with your fingers and stuff into the middle of the dough. Press the dough around it to seal the filling inside, and place the stuffed dough ball into the prepared pan. Repeat with remaining dough and filling until you’ve filled the pan (you should have about 20–24 balls).
It’s much easier than it sounds and you can watch me do this in the video located in the recipe below.
Cover the pan of rolls loosely with plastic wrap or foil and let rise in a warm location until puffy, about 30–45 minutes.
Below: Before and after 2nd rise. Rolls get nice and puffy!
Bake the rolls after the 2nd rise. You’ll bake for only 20 minutes and then add some pizza toppings like more pepperoni and cheese, or you can try a “supreme pizza” version. Return topped rolls to the oven to finish baking. I don’t recommend adding toppings any earlier because they will burn.
Note that I also added pepperoni to the following rolls, but the photo only shows cheese:
Supreme-Style Pull Apart Pizza Rolls
If you love a supreme pizza, loaded with sausage, pepperoni, olives, and green peppers, you’ll also love a supreme-style variation of these pizza pull apart rolls. Grab these ingredients:
- Ground Italian sausage (or plant-based sausage)
- Chopped green bell pepper
- Sliced black olives
After you’ve shaped and stuffed the dough balls, while they’re having their 2nd rise, cook the sausage and chopped green bell pepper together in a skillet, stirring and breaking up the sausage into small pieces, until the sausage is cooked through. Drain on paper towels, and then add in the sliced olives. You’ll add this supreme topping mixture to the rolls, along with more mozzarella cheese and chopped pepperoni, after the initial 20 minutes of baking.
Please Do Not Forget the Garlic Herb Butter Topping!
No matter which version you make—plain cheese, cheese and pepperoni, or supreme—when the rolls finish baking, top with garlic herb butter. Melt 2 Tablespoons of butter and stir in 1/2 teaspoon each of Italian seasoning and garlic powder. Gently brush the garlic herb butter on top of the warm rolls. (A pastry brush is such a handy kitchen tool… always use it for pie crust!)
This simple finishing touch elevates all your hard work. 🙂
You can also add a sprinkle of crushed red pepper flakes for a little heat, and some chopped fresh basil adds color and fresh flavor. Serve with a side of pizza sauce or homemade pesto for dipping, or even with this pepperoni pizza dip for an extreme pizza experience!
Best Baking Pan to Use
You can bake these pizza pull apart rolls in an oven-safe skillet (I use this 10.25-inch cast iron skillet), but they’re just as tasty in a baking dish. In testing, we found that a 9-inch round cake pan or pie dish was too small for this recipe, but you can bake these rolls in a 9-inch square baking pan, a 9-inch springform pan, or a 9×13-inch baking dish.
Serve With…
The cheesy rolls are wonderful as a shareable appetizer—perfect for a football get-together—or make a delicious accompaniment alongside bruschetta chicken with zucchini noodles or a steaming bowl of minestrone soup or slow cooker chicken chili.
See Your Pizza Pull Apart Rolls!
Many readers tried this recipe as part of a baking challenge! Feel free to email or share your recipe photos with us on social media. 🙂
Print
Pizza Pull Apart Rolls
- Prep Time: 3 hours (includes rises)
- Cook Time: 35 minutes
- Total Time: 3 hours, 35 minutes
- Yield: 20-24 rolls
- Category: Bread
- Method: Baking
- Cuisine: American
Description
Soft, buttery garlic herb yeast rolls are topped AND stuffed with mozzarella cheese and pepperoni, and finished with garlic herb butter. Take your time with this recipe because there are a few particular steps for shaping, topping, and finishing the rolls.
Ingredients
Dough & Filling
- 2 teaspoons Platinum Yeast from Red Star*
- 1 Tablespoon granulated sugar
- 3/4 cup (180ml) whole milk
- 3 Tablespoons (43g) unsalted butter, melted
- 1 large egg
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning blend
- 2 and 3/4 cups (360g) bread flour (spooned & leveled), plus more as needed*
- 1 and 1/2 cups (135g) shredded mozzarella cheese
- 1/2 cup (60g) chopped pepperoni (or more cheese)
Topping
- 1/2 cup (45g) shredded mozzarella cheese
- 1/4 cup (30g) chopped pepperoni (or more cheese)
- optional: 4 ounces (113g) uncooked ground Italian sausage
- optional: 1/3 cup (50g) chopped green pepper
- optional: 2 Tablespoons (20g) sliced black olives
Garlic Herb Butter for Brushing
- 2 Tablespoons (28g) butter, melted
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- optional, for serving: pizza sauce, chopped fresh basil, crushed red pepper flakes
Instructions
- Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5—10 minutes. The mixture will be frothy after 5—10 minutes.
- If you do not have a mixer, you can mix the dough together with a wooden spoon or silicone spatula in this step. Add the melted butter, egg, salt, garlic powder, and Italian seasoning and about 1 cup of the bread flour. Beat on low speed for 1 minute to combine ingredients, then add the remaining flour and beat on medium speed until the dough comes together and pulls away from the sides of the bowl, about 2 minutes. If the dough seems too wet to a point where kneading (next step) would be impossible, beat in more flour 1 Tablespoon at a time until you have a workable dough. Dough should be soft and a little sticky, but still manageable to knead with lightly floured hands.
- Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, my How to Knead Dough video tutorial can help here.) If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
- Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60—90 minutes. (If desired, use my warm oven trick for rising. See my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
- As the dough rises, grease a 9-inch square pan, a 9-inch springform pan, a 9×13-inch baking pan, or a 10-inch oven-safe cast iron skillet; if using a cast iron skillet that’s already seasoned, no need to grease it. A 9-inch round cake pan or pie dish is too small for this recipe. See Notes for other baking pan options.
- Prepare the filling: Mix together 1 and 1/2 cups (135g) shredded mozzarella and 1/2 cup (60g) chopped pepperoni in a bowl.
- Shape the rolls: When the dough is ready, punch it down to release the air. Pinch off a piece of dough about 1 and 1/2 Tablespoons in size (1 ounce/30g). With your hands, form into a ball and make an indent in the center. Pinch a bit of cheese and pepperoni (a scant Tablespoon, about 7–8g) with your fingers and stuff into the middle of the dough. Press the dough around it to seal the filling inside, and place the stuffed dough ball into the prepared pan. Repeat with remaining dough and filling until you’ve filled the pan (you should have about 20–24 balls).
- Cover the pan with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 30–45 minutes.
- Prepare the toppings: In a small bowl, mix together 1/2 cup (45g) mozzarella cheese and 1/4 cup (30g) pepperoni. If you’re making the supreme-style option, heat a skillet over medium heat. Add sausage and chopped green pepper. Cook, stirring and breaking up the sausage into bite-size pieces with a wooden spoon or rubber spatula, until sausage is cooked through, about 6–7 minutes. Transfer the mixture to a plate lined with paper towels, to drain. Combine with the sliced olives.
- Adjust the oven rack to the lower third position, then preheat oven to 350°F (177°C).
- Bake for 20 minutes. After 20 minutes, remove the rolls from the oven and sprinkle on the cheese and pepperoni topping; plus the cooked sausage, peppers, and olives, if making supreme style. Loosely tent with foil, then return to oven and bake for another 12–15 minutes, or until lightly browned on top. For a more accurate test of doneness, the rolls are done when an instant read thermometer reads 195°F (90°C). Remove from the oven and let cool for a few minutes as you prepare the topping.
- Make the garlic herb butter: Melt 2 Tablespoons of butter and stir in the garlic powder and Italian seasoning. Brush on warm rolls before serving. Serve with a side of pizza sauce, and any other additional pizza toppings such as fresh chopped basil or crushed red pepper flakes.
- Cover leftover rolls tightly and store in the refrigerator for up to 5 days.
Notes
- Freezing Instructions: Prepare the recipe through step 7. Place shaped rolls in a greased baking pan, cover tightly, and freeze for up to 3 months. Once frozen, the dough balls won’t stick together anymore and you can place them in a freezer bag if needed. On the day you serve them, arrange the dough balls in a greased baking pan, cover tightly, then let them thaw and rise for about 4–5 hours. Bake as directed. You can also freeze the baked rolls. Allow them to cool completely and then freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Reheat as desired. If reheating the whole pan, loosely cover with foil and reheat in a 300°F (149°C) oven for about 10 minutes or until warm.
- Overnight Instructions: Prepare the recipe through step 7. Cover the shaped rolls tightly and refrigerate for up to about 15 hours. At least 3 hours before you need them the next day, remove the rolls from the refrigerator, keep covered, and allow to rise on the counter for about 1–2 hours before baking. Alternatively, you can let the dough have its 1st rise in the refrigerator overnight (step 3). Cover the dough tightly and place in the refrigerator for up to about 15 hours. Remove from the refrigerator and allow the dough to fully rise for 2 more hours. Continue with step 4.
- Special Tools (affiliate links): Stand Mixer or Glass Mixing Bowl | 10.25-inch Oven-Safe Cast Iron Skillet, 9-inch Square Baking Pan, 9-inch Springform Pan, or 9×13-inch Baking Pan | Pastry Brush
- Yeast: I always use Platinum Yeast from Red Star, an instant yeast. If using active dry yeast, the rise times could be slightly longer. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
- Flour: I recommend bread flour for extra chewy and flaky rolls. You can use all-purpose flour if needed instead. Either flour is fine and there are no other changes to the recipe if you use one or the other.
- Italian Seasoning: Italian seasoning is a store-bought herb blend and you can make your own homemade Italian seasoning if desired. Or substitute with the same amount of your favorite dried herb.
- Make Them Vegetarian: You can leave out the pepperoni and just include more cheese for the filling and topping, or use a plant-based pepperoni instead.
- Baking Pans (affiliate links): If baking in a skillet, make sure it’s oven-safe. I always use this 10.25-inch skillet. You can also bake these rolls in a 9-inch square baking pan, a 9-inch springform pan, or a 9×13-inch baking pan. A 9-inch round cake pan or pie dish is too small for this recipe. You could also arrange and bake them on a lined or greased baking sheet; make sure the rolls are touching.
Could I make this recipe ( the balls) the night before, ( going to bake in a bundt tin) let them ruse place in fridge & then bake judt before needed the following night
Hi Barbara, see recipe notes for our recommended make ahead/overnight options. Enjoy!
These are awesome! Friends and family gobble them up! I serve with a side of pasta sauce.
This recipe is amazing! I tried it first time last week and it came out great. Totally recommend it. In fact, I intend to bake it again this weekend and share it with friends.
On another note, I think I might have spotted a small typo when checking the freezing and overnight instructions. Not sure. It says “Prepare recipe through step 6”. Should this say step 7 perhaps? Both instructions go on to say to place the shaped rolls in the freezer or fridge, and to have shaped rolls it requires completing step 7.
Other than that, keep doing what you are doing. I love your site and keep recommending it to friends.
They’re always a hit. I do however recommend doubling the amount of butter topping you make to put on these. Sally, quit trying to be healthy.
I love this! Is there a chance you could do more dishes for lunch etc like special sauces or something, because Im not really allowed to cook sweet things. Thx!!
While we do focus on traditional baking, we have quite a large collection of savory recipes here. Hope you find a few to try!
I made this recipe today, except I made it stuffed with cream cheese and brushed with honey butter after backing and drizzled with more honey. The dough itself is so fluffy and soft and it just melts! I love this recipe so much and it’s so versatile!
Can you use frozen dinner roll balls from the grocery store instead of making your own dough? If so, do you let them rise first?
Hi Karen, yes, store-bought dough will work here, too. If the dinner rolls require only one rise, we’d thaw, fill, and then allow them to rise before baking.
this is an amazing recipe!!! Except i started to late and it was finally ready to eat at 8:30 🙂 but my siblings said it was worth it to wait so long! so i will definitely be making it again!!
I recently moved from a place filled with Italians and Italian pizza places to a place with none!
Can you imagine? LOL
I have been craving anything and everything pizza like never before in my life. I am thrilled with your help that I can start making it myself (I am new to bread and dough making).
I tried your pizza crust a couple of weeks ago (it flopped – because of me I am still learning). Thought I would try this one and it was soooo good.
Thanks for sharing!
i found you by searching for a Carrot Cake Bread recipe. I was surprised to see that you had notes for all the ways I usually test recipes so I didn’t have to do any more than bake it. And it was excellent! Thank you (I had no idea you were so popular until I saw the web site).
Thank you so much for making our recipes, Vickie!
Very tasty and just perfect for football season! I made this alongside a big salad for an early Sunday dinner while watching our favorite team. I will admit, after many, MANY sad seasons, dinner maybe tastes better when the Dolphins are winning, lol. In all seriousness though, this was super fun to make with the kiddos and was part of a truly delicious if somewhat guilty dinner.. but that’s why this kind of thing isn’t on the menu frequently, and if served with a big healthy salad, the guilt goes away. If I were to nitpick, I suppose I (not the kiddos/fam) might prefer a leaner dough, more like what you usually find with pizza, but that’s just personal preference and the bread maker in me talking. To please everyone in the house, I did half regular and topped the other half with lightly charred, barely cooked green pepper, red onion, and mushrooms. That is our preference for supreme pizza and I just par cooked over high for the light char so the veg wouldn’t get too mushy during the bake. So yummy!! I’m so glad to see Sally putting out more savory recipes! I’ve been baking for 25 years and learned long ago to mainly trust my personal top 3 – 5 sources… Sally is in the top two so folks, you really can’t go wrong with a source such as this. Thank you Sally and team for putting in all the recipe testing time and giving us a source we can really trust. ☺️
So, much fun to make. I did stuff more than a tablespoon of toppings into the dough ball. I added fresh basil from my garden into the garlic butter. My insta read was a big help. My husband who is from NJ and very pickie about anything pizza gave them a two thumbs up. I also made my own pizza sauce for dipping
Why are comments turned off on You Tube? I wanted to praise you for how you’ve inspired me and given me great success in my own baking through your great directions.
Hi Yvonne, thank you so much for your kind feedback! We encourage all questions/comments to be asked on the recipe page (as you’ve done here), so that fellow readers know exactly where to go when looking for reader reviews/questions about a particular recipe. Thank you again for making and trusting our recipes!
I have a question- my kids are allergic to eggs unfortunately, I’d love to try this recipe but would have to leave out the egg, do you have any suggestions about that or I could try one of your other homemade rolls recipes without eggs and adapt it to this recipe?
Hi Maaike, we haven’t tested an egg-free version of the dough, but let us know if you do.
I made this recipe rather than our typical dinner rolls for salad night tonight. They were a hit, and suffice to say, I will be making them again. They were the perfect amount of every ingredient and flavor, as well as buttery soft. I can’t wait to try more variations!!! 11/10 would recommend!
I have a question – could you use a 9×2 round cake pan (like the one used in your Chicago Deep Dish recipe)? Would that be okay? I have a 9×9 square cake pan as well, but it looks pretty shallow. Please let me know when you can. Thanks!
Hi Katherine, A 9-inch round cake pan or pie dish is too small for this recipe. See Notes for other baking pan options.
This recipe looks delish! My question to you is, if I doubled the recipe what size pan would you recommend? And would the baking time be longer? Thanks yiu
Hi Salli! We always recommend making separate batches instead of doubling for best results. That being said, you could arrange and bake them on a lined or greased baking sheet; make sure the rolls are touching. Or use two pans of the recommended size (see recipe notes for details).
Could the dough recipe be used for a cast iron pan pizza? I’d love a Sally version of that!
Hi Faith, this is a rich dough (like a soft dinner roll) rather than a lean pizza dough, so it bakes best as rolls like this. You could use our homemade pizza dough instead. Let us know if you give it a try!
Can this recipe be assembled the night before and then baked the next day? like if put in the fridge? I want to make it for a party, but I wont’t have time to make it the day of
Hi Natalie, yes–see the recipe notes for overnight instructions.
When defrosting the formed but uncooked rolls do I defrost them 4-5 hrs in the fridge or just at room temperature?
Hi Paula, let them thaw and rise in a greased baking pan, covered, at room temperature.
Great recipe and fun to make with the kids helping too. Your bread recipes say bake at a time, does it make a difference whether using a convection bake or not?
Hi Steven, We always recommend conventional settings for baking (not convection/fan). The flow of air from convection heat can cause baked goods to rise and bake unevenly and it also pulls moisture out of the oven. If you do use convection/fan settings for baking, lower your temperature by 25 degrees F and keep in mind that things may still take less time to bake.
Another great recipe! 5 stars from the family.
Is there a way to make these without eggs? Love your recipes. Thank you
Hi Annmarie, We haven’t tested this recipe with any egg substitutes. Here are all of our egg-free recipes if you’re interested in browsing.
Can I make this like your cheese bread recipe?
Hi Rae, we haven’t tried it, but if you do please let us know how it turns out!
Very tasty!
Is it possible to substitute homemade pizza dough instead of making homemade dough?
Hi Ali, this is a rich dough rather than a lean pizza dough, so the texture is like a flaky soft dinner roll as opposed to chewy pizza crust. If you want to make rolls using pizza dough, we’d recommend these pizza rolls instead.
This recipe is delicious! Has been my first attempt at rolls and they turned out great.
Now i have made them also with onions and old Amsterdam cheese (spicy Gouda cheese), topped with onion and mozarella cheese. My husband said it was the best cheese onions bread he ever tried.
Thank you so much for this recipe!
If I were to knead this dough only with the stand mixer, how long would I let the mixer run for? I have problems with my wrists and hands, so kneading dough by hand is painful for me.
Hi Elena! You can knead the dough in your mixer instead – about 3 minutes as well. Enjoy!
This was my first time attempting a roll recipe in a very long time and it couldn’t have turned out any better! My husband loves bacon and feta pizza so I did have mozzarella and have feta – so delicious! I don’t have a stand mixer but didn’t have any issues kneading the dough by hand.
Just made this recipe and it turned out fantastic!! I went with the basic version-just pepperoni and cheese- but it tasted great. I messed up the first time around, because my milk wasn’t warm enough so the yeast didn’t activate properly, but I tried again and it was a great hit with the family! Would definitely make again.
I bought a bread machine because I hated babysitting the dough with the rises and the kneading. I mostly use the machine to knead and rise my dough and I form and bake in an oven. They’re fairly affordable. I got a cusinart one for about $100. Hope this helps you