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Dough continued
Scrolls – Working on a lightly floured surface,
use your fingers to flatten the dough into a
1cm thick rectangle. Starting at the shorter
side, roll the dough to form a log. Spread/
sprinkle with a flavouring of choice, such as
pesto, cheese, brown sugar or nuts. Cut into
2cm wide pieces. Place, cut side down,
touching one another in a greased lamington
or cake pan. Bake.
Bread sticks – roll small pieces of dough into
long skinny sausages. Bake, separated on
prepared baking trays until thoroughly dry
and golden.
Baguettes – Roll portions of dough into thick
sausages. Place on prepared baking trays.
Using a sharp knife, make 1cm deep slashes
along the top of the dough. Allow to rise
before baking.
Round bread rolls – Divide dough into equal
portions (generally 6-8 portions). Working
with one portion at a time, with floured
hands, pinch and tuck dough under itself
until you get a smooth rounded top surface.
Place on prepared baking trays. Allow to rise
slightly before baking.
Knotted bread rolls- Roll a small portion of
dough into a sausage. Cross ends over and
tuck one end through the loop. Place on
prepared baking trays. Allow to rise slightly
before baking.
Florets – Take 3 small portions of dough and
roll into round balls. Place the 3 balls, side
by side into a greased muffin pan. Allow to
rise slightly before baking.
Roll up in this direction