To provide a method for producing bakery dough, which produces a bakery product that does not make a bakery dough tacky and has a moist feeling and a soft texture.

The method for producing a bakery dough includes mixing an oil and fat composition in a molten state, which contains 51 mass% based on an oil phase of oils and fats obtained by transesterification of palm softened oil in an oil phase and has SFC of the oil phase of 25-60 at 10C, 15-35 at 20C and 10-25 at 30C and contains 80-100 mass% of the oil phase to a grain flour-containing dough.