Title: Shaping Yeast Rolls
Categories: Bread Breadmaker
Yield: 1 Servings
PAN ROLLS:Divide dough into 18 equal pieces. Roll into balls. Place 9 balls
each in 2 greased 8" round pans. CRESCENTS:Divide dough in half.Roll each
half to 16" circle. Cut each into 12 pie-shaped wedges. Roll up tightly
from wide end. Place with points down on cookie sheets. Curve ends slightly
to form crescents. KNOTS: Divide dough into 24 equal pieces. Roll to 9"
ropes. Tie loose knot in center of each rope. COILS: Divide dough into 24
equal pieces. Roll to 9" ropes. Coil each rope and tuck end under roll.
TWISTS: Divide dough into 24 equal pieces. Roll to 12" ropes. Fold each
rope in half and twist 3-4 times. Pinch ends to seal. WREATHS: Roll ropes
to 16". Fold each rope in half and twist 7-8 times. From into rings and
pinch ends to seal. CLOVER LEAF: Divide dough into 18 equal pieces. Divide
each again into three equal pieces; roll into balls. Place 3 balls in each
section of 18 greased cups of muffin pans. ROSETTE: Divide dough into 24
equal pieces. Roll to 12" ropes. Tie loose knot into center of each rope.
Bring bottom end up and tuck into center of roll; wrap top end around and
tuck under roll. POSY ROLLS: Divide dough into 24 equal pieces. Roll into
balls. Let rise as directed. Just before baking; with scissors, make 6
snips, 3/4" deep, around perimeter of each ball. FIGURE 8: Divide dough
into 24 equal pieces. Roll to 12" ropes. Form each rope into ring and pinch
ends to seal. Twist once at center to make an "8". TWIN ROLL-UPS: Divide
dough in half. Roll each half to 22x6" rectangle. Brush lightly with 1T
butter, melted. Roll up lengthwise, as for jelly roll. Pinch seam to seal.
With sharp knife, cut into 9 pieces. Place 2" apart on greased cookie
sheets. With back of knife, make deep crease (almost to bottom of pan) in
center of each roll. Let rise as directed. Just before baking; crease
again. FAN TANS: Divide dough into 3 equal pieces. Roll each piece to 9"
square. Brush with 3T buter, melted. Cut each square into six strips. Make
3 stacks (6 strips each). Cut each stack into 6 (1 1/2") pieces. Place in
18 greased cups of muffin pans. MINI SUBS: Divide dough into 24 equal
pieces. Roll to 3" circles. Roll up tightly for jelly roll. Pinch seam to
seal. Taper ends slightly. Let rise as directed. Just before baking; make 3
diagonal slashes with sharp knife on each roll.