23
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.
