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HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGH
FOR CRESCENT ROLLS: FOR CLOVERLEAF ROLLS
Divide dough into 4 equal pieces Divide dough into 54 equal sized pieces
Roll each piece into a circle ¼-inch thick. Roll each piece into a ball.
1. Cut each circle into 6 pie shaped wedges 1. Place 3 balls into a greased muffin cup.
2. Roll each wedge from wide end to narrow tip. 2. Brush with softened butter.
3. Curve ends to form crescent. Cover and let rise until double in size.
Place on greased cookie sheets, about 1-inch Make 1-1/2 dozen.
apart. Cover and let rise until double in size.
Makes 2 dozen.
FOR FOUR-LEAF CLOVER ROLLS:
Roll dough into a rectangle, ½-inch thick.
Cut dough into 18 equal sized pieces.
1. Shape each piece into a ball.
Place each ball into a greased muffin cup.
2. With scissors, snip each ball completely into quarters.
3. Brush with softened butter. Cover and let rise until
double in size. Makes 1-1/2 dozen.
FOR 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 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 BREAD STICKS:
Divide dough into 4 equal pieces.
Divide each piece into 6 portions.
1. Roll each piece into a rope 8 inches long.
Place onto greased cookie sheets, 1-inch apart.
2. 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.