Dinner Rolls
Add variety to your bread basket by forming classic dinner rolls into different shapes!
Ingredients
Directions
Tips
Cover shaped rolls loosely with plastic wrap, leaving room for rolls to rise. Chill 2 to 24 hours. Uncover; let stand at room temperature 30 minutes. Bake.
Butterhorns:
On a lightly floured surface, roll each portion of the dough into a 12-inch circle. Brush with melted butter or margarine. Cut each circle into 12 wedges using a pizza cutter or sharp knife. To shape, begin at the wide end of a wedge and loosely roll toward the point. Place point side down, 2 to 3 inches apart, on prepared baking sheets.
Rosettes:
Divide each dough portion into 16 pieces. On a lightly floured surface, roll each piece into a 12-inch-long rope. Tie in a loose knot, leaving 2 long ends. Tuck top end under roll. Bring bottom end up and tuck into center of roll. Place 2 to 3 inches apart on prepared baking sheets.
Parker House Rolls:
On a lightly floured surface, roll each portion of dough to 1/4-inch thickness. Cut dough with a floured 2-1/2-inch-round cutter. Brush with melted butter or margarine. Using the dull edge of a table knife, make an off-center crease in each round. Fold each round along crease with large half on top. Press folded edge firmly. Place rolls 2 to 3 inches apart on prepared baking sheets.
Cloverleaf Rolls:
Divide each portion of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Using a muffin tin, place 3 balls in each muffin cup, smooth sides up.
Whole Wheat Dinner Rolls:
Prepare as above, except substitute 1-1/4 cups whole wheat flour for 1-1/4 cups of the all-purpose flour that is stirred in at the end of step 1.
Rye Caraway Dinner Rolls:
Prepare as above, except add 2 teaspoons caraway seeds to milk mixture and substitute 1-1/4 cups rye flour for 1-1/4 cups of the all-purpose flour that is stirred in at the end of step 1.
Buttermilk Dinner Rolls:
Prepare Dinner Rolls as above, except divide dough into 12 pieces. Cover; let rest 10 minutes. For hamburger buns, shape each portion into a ball, tucking edges under. Place on a greased baking sheet. Using your fingers, slightly flatten balls to 4 inches in diameter. For hot dog buns, shape each portion into a roll about 5-1/2 inches long, tapering ends. Place on a greased baking sheet. Continue as directed. Makes 12 buns.
Onion Dinner Rolls:
Prepare as above, except add 1/3 cup chopped green onion or snipped fresh chives to milk mixture in step 1.