Roll Variations

We had a lot of fun experimenting with bread/roll dough, learning the ingredients in both wheat bread and white bread dough and learning how to make different shaped rolls. Here's a few to get you started:

Cloverleaf Rolls
Roll dough in small balls and place three in each greased muffin tin. Cover loosely with greased plastic wrap or a damp tea towel.


Parker House rolls: a cut circle (use a biscuit cutter) folded over itself. -Or- A Parker House roll is a shape of bread roll made by flattening the center of a ball of dough with a rolling pin so that it becomes an oval shape and then folding the oval in half. They are made with milk and are generally quite buttery, soft, and slightly sweet with a crispy shell.


Butter Fan rolls/Fan Tan rolls
Cut dough into twelve 1 1/4-inch strips. Cut each dough strip in half crosswise. Stack 4 strips dough on top of one another and cut into 1 1/4-inch-square pieces to make fantan rolls. Repeat with remaining strips of dough. 8. Place rolls, with a cut edge up, in prepared muffin-pan

Close-up of placing the shaped rolls, pinched side down, in a buttered muffin tin


Bow Knots
For a bow knot, roll dough into long rope and tie a single knot, pulling the ends through.

Twist
For a twist: Roll dough into a long rope and twist the ends one over the other.
Snail
For a snail: Roll dough into long rope and wind it in a spiral, tucking the ends underneath.

Baker’s Knot
For a baker's knot: Roll dough into a long rope and shape it into a figure of eight and tuck ends through the holes to keep them in place.

Fun and Creative!