Round Rolls: tear off lumps of dough. Roll into a ball. Brush with butter if desired. Let rise and bake as directed, either on a baking sheet or nestled down in the muffin cups of a muffin pan.
Cloverleaf Rolls: tear off three small lumps of dough. Roll into three small balls. Place the three balls in a muffin cup. Let rise and bake as directed.
Fan-Tans: Roll out dough into a sheet about 1/2-inch thick. Cut into rounds. Place three or four rounds in a muffin cup edges up. (So that they "fan out" like the pages in a book.) Let rise and bake as directed.
Bowknots: Pull off a lump of dough. Roll between your palms to make a "snake". Tie into a knot. Let rise and bake as directed.
Rosettes: Make a snake, as for bowknots (above). When tying into a knot, pull one end of the snake up through the center so that it makes the center of the "rose". Take the tail and tuck underneath the roll. Let rise and bake as directed.
Plain or "Parker House" Rolls: Roll dough into a sheet about 1/2-inch thick. Cut into rounds. Let rise and bake as directed.
Pocketbook Rolls: Roll dough into a sheet about 1/2-inch thick. Cut into rounds. Fold rounds in half. Lay resulting half-circles on their sides (so that the "pocket" is facing sideways). Let rise and bake as directed. Consequently, pocketbook rolls are the best for filling with things like ham or cheese prior to baking. YUM.
Cloverleaf Rolls: tear off three small lumps of dough. Roll into three small balls. Place the three balls in a muffin cup. Let rise and bake as directed.
Fan-Tans: Roll out dough into a sheet about 1/2-inch thick. Cut into rounds. Place three or four rounds in a muffin cup edges up. (So that they "fan out" like the pages in a book.) Let rise and bake as directed.
Bowknots: Pull off a lump of dough. Roll between your palms to make a "snake". Tie into a knot. Let rise and bake as directed.
Rosettes: Make a snake, as for bowknots (above). When tying into a knot, pull one end of the snake up through the center so that it makes the center of the "rose". Take the tail and tuck underneath the roll. Let rise and bake as directed.
Plain or "Parker House" Rolls: Roll dough into a sheet about 1/2-inch thick. Cut into rounds. Let rise and bake as directed.
Pocketbook Rolls: Roll dough into a sheet about 1/2-inch thick. Cut into rounds. Fold rounds in half. Lay resulting half-circles on their sides (so that the "pocket" is facing sideways). Let rise and bake as directed. Consequently, pocketbook rolls are the best for filling with things like ham or cheese prior to baking. YUM.
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