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