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You didn't say what kind of dough you are thinking about, so I'll try to give a bit of an overview first: With most doughs, the way you handle it will influence the development of gluten. Roughly stated: more handling/stretching equals more/longer strands and more density. Type 1: Pie crust, shortbread, bisquits etc. You want to avoid excessive development ...


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Edit: I assumed bread dough here, during initial kneading. Seeing Stephie's answer made me remember that "kneading" applies to many more contexts. But please keep my assumption in mind when reading the answer here. Yes, you can knead it with a rolling pin if you want to. You'll have to repeatedly roll it into a flat shape, fold it once or a few times ...



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