Title: Shaping Yeast Rolls # 2
Categories: Bread Breadmaker
Yield: 1 Info.
| LISA CRAWLEY/TEASPOON |
| 1 | | Dough for rolls |
CURLIQUES: Roll out each half to a 12x9 rectangle. Cut into 12 equal strips
(about 1" wide). Hold one end of strip firmly and wind closely to form
coil. Tuck end firmly underneath. Place on greased baking sheets about 2"
apart.
LUCKY CLOVERS: Form each half into a 12" roll. Cut into 12 equal pieces.
Form into balls: place in greased muffin pans 2 3/4 x 1 1/4" With scissors,
cut each ball in half, then into quarters, cutting through almost to the
bottom of rolls.
ROSES: Turn dough out onto lightly floured board; divide into 18 equal
pieces. Gently roll each piece to a rope, 15" long. Hold one end of each
rope in place and wind dough around loosely to form coil; tuck end firmly
underneath. Place on greased baking sheets about 2" apart.
HORSESHOE: Form each piece into a pencil-shaped 6" roll. Curve into a U
shape.
PARKERHOUSE: Turn onto floured board and, add flour if necessary. Roll out
into a sheet about 3/4" thick, cut into rounds w/ a lg. biscuit cutter,
brush w/ melted butter, fold over in half, and place a little distance
apart on greased baking pans. Brush tops w/ melted butter.
BRAIDS: After the first rising, turn plain roll dough onto lightly floured
board. Cut off pieces of dough the size of a golf ball for each strip to be
used in the braid, and with the outstretched fingers of both hands roll out
into 10" lengths, about 1/4" diameter. Place three strips side by side on
the board, pressing the far ends frimly together, and braid in the usual
way, making the braid moderately loose. Cut into 4" lengths, pressing cut
ends firmly together. Place braids on Greased baking sheets, brush w/
melted butter.
BUTTERFLY: After the first rising, do not punch down dough, but turn out
lightly on floured board and roll dough into rectangle that is twice as
long as it is wide and about 1/4" thick. Spread w/ softened butter. Roll up
tightly like a jelly roll and cut into slices one to one and 1/4" wide. Lay
handle of knife or wooden spoon across center of each slice parallel w/ the
cut surfaces and press down firmly. When pressure is lifted, roll will take
on butterfly shape. Place on greased baking sheet and allow to double in
bulk.
CLOTHESPIN: After the first rising, remove the desired amt. of dough;
cover and let rest for 10 min. Roll into a retangular shape to 1/4"
thickness and about eight inches long. Cut into strips eight inches long
and 1/4" wide. Dip clean, round, all-wood clothespins into melted
shortening. Immediately wind a strip of dough around each clothespin,
starting ust below the knob. Tuck both ends in to prevent unwinding. Place
rolls on greased baking sheet; brush w/ melted shortening, cover and let
rise til double in bulk. Bake in mod. oven for 15-20 min. While warm, slip
clothespins carefully out of rolls.
CROOKED MILES: After the first rising, cut off pieces of dough lg. enough
to roll into cylinders six inches long and babout three fourths inch in
diameter. Tie a loose knot close to one end of the strip; then pull rest of
strip through center of knot; repeat pulling dough through center until
strip is used up. Place on greased baking sheet, brush w/ melted butter,
cover, and let rise til doubled in bulk. Bake in mod. oven for 15-20 min.
KAISER: GERMAN name for Emperor derived from the Latin word Caesar, used
in the Roman Empire in 395-476 A.D. Much later Russia bore the title, using
the Russian word Czar in its place. The design on the top of a Kaiser Roll
is made w/ a special designed cutting tool similar to that of a pin-wheel.