Filter
Top Products
44
HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGH
CRESCENT ROLLS CLOVERLEAF ROLLS
1. Divide dough into 4 equal pieces. Roll each piece 1. Divide dough into 54 equal-sized pieces. Roll each piece into a ball.
into a circle ¼-inch thick. 2. Place 3 balls into greased muffin cup. Continue recipe instructions.
2. Cut each circle into 6 pie-shaped wedges. Roll 3. Brush with softened butter. Cover and let rise until double in size.
each wedge from wide end to narrow tip. Makes 1½ dozen.
3. Curve ends to form crescent. Place 1 inch apart on
greased cookie sheet. Cover and let rise until double in
size.
Makes 2 dozen.
FOUR-LEAF CLOVER ROLLS BREAD STICKS
1. Roll dough into a rectangle, ½-inch thick. Cut dough 1. Divide dough into 4 equal pieces.
into 18 equal sized pieces. Divide each piece into 6 portions.
2. Shape each piece into a ball and place in greased muffin 2. Roll each piece into a rope 8 inches long. Place 1 inch apart on
cup. greased cookie sheets. Brush with egg white/water mixture and sprinkle
3. With scissors, snip each ball completely into quarters. with sesame or poppy seeds, grated Parmesan cheese, garlic salt or
4. Brush with softened butter. Cover and let rise until other topping. Cover and let rise until double in size. For drier
double in size. Makes 1½ dozen. breadsticks, reduce heat to 300º F after baking 10 minutes and bake 25
to 30 minutes longer. Makes 2 dozen.
PARKER HOUSE ROLLS
Roll dough into a circle ¼-inch thick.
1. Cut dough into 3-inch circles using biscuit cutter.
Brush with softened butter.
2. Crease each biscuit through center with handle of wooden spoon.
3. Fold biscuits over so top half overlaps bottom slightly. Place
close together in a greased 13 x 9 pan and a 9x9 inch pan. Brush
with softened butter. Cover and let rise until double in size.
Makes about 3 dozen.