Abstract: A method of processing a mass of dough for bakery products, buns, and rolls is provided wherein lumps of dough are conveyed along a conveyance path and subjected to rolling and beating action. The dough is intermittently driven along the conveyance path and is intermittently beaten when the dough being conveyed is at rest so that the dough is compressed into a continuous strip of reduced thickness. The dough is beaten with a beating member which is mounted vertically above the conveyance path so as to define a gap between the beating member and conveyance path which decreases in the direction of conveyance.