One dough 5 shapes of dinner rolls
01.01.70
If you want to make Grandma proud this Thanksgiving, homemade dinner rolls are a sure thing.
Or perhaps it's Grandpa who will be most impressed, especially once you've exchanged a covert glance with Grandma, who will know that you discovered her secret: Making rolls from scratch isn't that difficult.
You needn't mention that producing fluffy, flavorful rolls has become even easier now with inventions such as instant yeast and potato flakes.
Let us give thanks, indeed.
Now, before you dismiss bread as superfluous in the midst of a huge holiday repast, consider that dinnerware once had bread-and-butter plates specifically for rolls, which speaks to a certain style that diners once took for granted. While such plates mostly have gone the way of finger bowls and napkin rings, the idea of dinner rolls and the elegance they represent is worth preserving.
This is even more true when one basic dough recipe can be turned into a variety of shapes, resulting in a bread basket that looks as tantalizing as it tastes, piled with classic cloverleafs, buttery fan tans, seeded knots and crescents.
Source: Sacramento Bee
Shape your meal with delicious dinner rolls
01.01.70
Various shapes
Cloverleafs: Divide the dough into 16 pieces. Divide each piece into thirds. Roll each piece into a small ball, then place 3 balls in each cup of lightly oiled muffin pans. (Pour some water into any empty cups before baking.)
Fan tans: Divide dough in half. On a lightly floured surface, roll one half into a 10-inch square. With a sharp knife or pizza cutter, cut dough into 4 equal strips. Brush each strip with butter, then stack them. With a sharp knife, cut stack into 8 equal pieces, then place each piece on edge in each cup of lightly oiled muffin pans. Repeat with remaining dough.
Crescents: Divide dough in half. On a lightly floured surface, roll one half into a 10-inch circle. Cut into 8 wedges. Starting at the widest end, roll up each piece, taking care to tuck the “tail” under when placing it on a baking sheet lightly oiled or covered with parchment paper.
Knots: Divide dough into 16 pieces. Roll each piece into a 10-inch
Source: The Tennessean
