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How to Shape Rolls

Source of Recipe

BBR


Recipe Introduction

Exported from MasterCook Cloverleafs: Shape dough in long rolls 1-in. in diameter. Cut off 1-in. pieces and form each into a small ball. Place 3 balls each in greased muffin-pan cups. Balls should touch bottom of cups and fill them half full. Brush with melted butter or margarine.

Four-Leaf Clovers: Place 2-in. balls of dough in each greased muffin-pan cup. With scissors cut surface of each ball in half and then across again to make fourths.

Butterhorns: Roll dough 1/4-in. thick, brush with melted butter or margarine and cut in 12-in. circle. Cut circle in 16 pie-shaped pieces. Starting at wide or curved end, roll up. Place, point end down, on greased baking sheet, 2 in. apart.

Crescents: Make like Butterhorns, but curve ends of each roll on baking sheet to make crescent shapes.

Fan-Tans: Roll dough 1/8-in. thick into an oblong. Brush with melted butter or margarine. Cut in strips 1-1/2-in. wide. Stack 6 strips, cut in 1-1/2-in. pieces. Place cut side down, in greased muffin-pan cups.

Pan Rolls: Shape dough in 2-in. balls. Dip in melted butter or margarine. Place in greased round layer cake pans, letting balls just touch one another.

Dinner Rolls: Shape dough in 2-in. balls. Roll each ball with floured hands until 4-in. long. Roll ends between hands to taper. Place on greased baking sheet, 2 in. apart.

Parkerhouse Rolls: Roll dough 1/4-in. thick on lightly floured board; cut in rounds with 2-1/2-in. floured biscuit or cookie cutter. Brush with melted butter. Make a crease in each round just off center with back of table knife. Fold larger side of each round over other side, overlapping slightly. Seal end edges. Brush with melted butter; place rolls about 1 in. apart on greased baking sheet.

Butterfly Rolls: Roll dough into rectangle about 1/4-in. thick, 6-in. wide. Brush with melted butter or margarine and roll like a jelly roll. Cut in 2-in. widths. Make a depression down center of each with a small wooden handle. Place on greased baking sheet.

Easter Bunnies: Shape dough into long ropes 3/4- to 1-in. in diameter; cut in 10- to 12-in. lengths. Tie in loose knots, bringing end straight up to make ears. Press in raisins for eyes. Brush with 1 egg yolk beaten with 1 tablespoon water. Let rise on greased baking sheet. After baking and while still warm, frost lightly with Confectioners Sugar Frosting, tinting some of frosting a pale pink for bunnies' ears.

Snails: Roll dough into an oblong about 12-in. long and a scant 1/2-in. thick. Cut in strips 1/2-in. wide, 6-in. long. Hold one end of strip on greased baking sheet and twist. Wind strip round and round to make coil. Tuck end under.

Figure 8s: Roll dough into an oblong about 12-in. long and a scant 1/2-in. thick. Cut in strips 1/2-in. wide, 6-in. long. Hold one end of strip in one hand; twist other end, stretching strip slightly until the two ends, when placed together on a greased baking sheet, make a Figure 8.

Twists: Roll dough into an oblong about 12-in. long and a scant 1/2-in. thick. Cut in strips 1/2-in. wide, 6-in. long. Make like Figure 8s, but give each circle of Figure 8 an additional twist before placing on greased baking sheet.

Knots: Roll dough into an oblong about 12-in. long and a scant 1/2-in. thick. Cut in strips 1/2-in. wide, 6-in. long. Form loop of strip and ease one end through loop to make a knot. Press ends down on greased baking sheet.

Rosebuds: Roll dough into an oblong about 12-in. long and a scant 1/2-in. thick. Cut in strips 1/2-in. wide, 6-in. long. Form twisted strip into a loop; pull one end up through center of loop (making a knot) and bring end over the side and under.

Braids: Roll dough into an oblong about 12-in. long and a scant 1/2-in. thick. Cut in strips 1/2-in. wide, 6-in. long. Form several ropes of dough 1/2-in. in diameter. Braid 3 ropes onto a long braid. Repeat with other ropes. Cut breads into 3-1/2-in. lengths. Pinch together at both ends; then gently pull to lengthen braids. Lay on greased baking sheets; brush lightly with melted butter.

Source: "Homemade Bread"
S(Formatted by): "Moonchild2488"
Copyright: "1969 Farm Journal, Inc."

NOTES : If you need to warm rolls at mealtime, put them in a brown paper bag in a moderate oven (350') for 15 to 20 minutes. Or if they're frozen, wrap them in aluminum foil and heat in a hot oven (400') about 20 minutes.

For Soft Golden Crusts: Brush yeast bread or rolls right after baking with melted butter.

For Crusty Rolls:
-Use water for the liquid. Milk makes soft crusts.
-Brush rolls with water or Egg Wash during the rising and before baking.
-Bake rolls in a steam-filled oven.
-Rub no shortening on the rolls before or after baking
French Rolls: Shape raised dough in 3-in balls; flatten under hands to make 4-in. circles or 6-in. tapered oblongs 3/4-in. thick. Use a very sharp knife or razor to make shallow cuts about 1/4-in. deep on top. Place on baking sheet, brush with Egg Wash; sprinkle with poppy or sesame seeds. Let rise until doubled, brush again with Egg Wash and bake.

Onion Rolls: Shape raised dough in 3-in. round rolls 1/2-in. thick; make hollow in centers with fingers. Fill with an onion mixture made by soaking 3 tablespoons instant minced onion in 3 tablespoons cold water, then drained and mixed with 1 tablespoon poppy seeds. Brush with Egg Wash; let rise until doubled; brush again with Egg Wash. Bake.

Salty Caraway Crescents: Divide the raised dough into 4 portions. Roll each portion into a very thin 16-in. square; cut each into 16 (4-in.) squares. Roll each, starting at a corner, diagonally to opposite corner; seal, curve ends and roll gently under the palms of the hands to lengthen slightly. Place on baking sheet. Brush with Egg Wash. Let rise until doubled; brush again with Egg Wash. Sprinkle with coarse salt crystals and caraway seeds. Bake 10 minutes, brush again with Egg Wash; bake 5 minutes more, or until browned. (Table salt may be used, but coarse salt such as that used for pickling and curing gives better results.)

Italian Bread Sticks: Divide raised dough into 4 portions; roll out each portion to 7-in. x 4-in. rectangle. Cut lengthwise in 1/2-in. strips. Roll under hands to make strips 8-in. long. Place on baking sheet 1 in. apart. Brush with water; let rise and brush again with water before baking.