Kneading dough is a crucial step when making bread, rolls, and desserts. It is the process by which the gluten structure of a dough is formed, making the finished products, soft, light, and airy. You'll know you've kneaded a dough enough when it is cohesive, smooth, and elastic; it should bounce back when poked. If it's under-kneaded, the dough will be shaggy and tear easily, and ultimately, it won't rise as much as it should it in the oven. If dough is over-kneaded, it will be tough, dense, and chewy. You'll notice that it isn't as easy to fold over or flatten while kneading if you're reaching this point. If you sense that this is happening, set the dough aside to rest for a little while before proceeding, which will allow the gluten to relax.