Eating Healthier in Today's World

SHAPING ROLLS AND BUNS

When you have built up a solid reputation as a breadbaker, the time will come when your Mother-in-Law approaches you and announces, ''You may make the rolls for the Family Reunion Thanksgiving Dinner.  Make them soft and tasty and light - not like those rocks you served when we had dinner at your house!''

Well, maybe your Mother-in-Law is more diplomatic, but the implication is there.  It is a challenge to ensure your buns are light and uniform. Here are some bun shaping tips that we think will help.

Fluffy Brown Roll dough is our favourite dough for most rolls and specialty breads.

Click Fluffy Brown Rolls for our favourite recipe.

Buns and rolls should be placed on greased baking sheets, allow at least 1' space between rolls for rising.  Cover and let rise until more than doubled before baking.

HAMBURGER BUNS:

Take a piece of dough the size of a large egg.  Stretch it from the top middle, down the sides and press edges together underneath.  Press flat between your hands

HOT DOG BUNS:

Roll a peice of dough the size of an egg between your hands until it is 6" long and 1" in diameter.

KAISER ROLLS:

Shape a soft dough ball as for hamburger buns.  After the buns have risen, roll each ball into a circle 1/4" thick.  Fold 5 'flaps' towards the center and punch down firmly at center.  Cover and let rise again befor baking.

QUICK PARKERHOUSE ROLLS:

On a lightly oiled countertop, roll dough into a rectangle 1/4 to 3/8 thick.  Spread very lightly with butter if desired.  Uing a pizza cutter, cut the dough into 2 x 2 1/2 inch strps.  Pick up each piece and stretch it slightly to thin the dough in the middle.  Fold off-center so the top half overlaps the bottom just a little. Firmly press the folded edge.  Place close together on a lightly greased baking sheet.  Let rise until doubled in size.

CRESCENT ROLLS:

On a lightly oiled countertop, roll dough into circle 10 to 12 inches in diameter and 1/4 inch thick.  Using a pizza cutter, cut the dough into 8 to 12 wedges.  Beginning at the rounded edge, roll each peice toward the point.  Place on a greased baking sheet with the point underneath.  Curve slightly into a crescent shape.  Let rise until double.

CLOVERLEAF ROLLS:

Shape the dough into a large smooth ball.  Using your thumb and index finger as a pastry press, squeeze off 1-inch balls of dough.  Arrange 3 balls in each non-stick or lightly greased muffin cup.  Let rise until double.

CINNAMON ROLLS:

On a lightly oiled surface, roll approximately 3 cups of dough at a time into a 12 x 16 inch rectangle, 1/4 to 1/3 inch thick.  Spread with desired filling (eg Pizza Mix) or spread with 1 tablespoon soft butter and sprinkle with a mixture of 1 tablespoon cinnamon, 1/3 cup of sugar (brown or white) and 1/2 cup of raisins.

Roll up as for a jelly roll, starting with the long side.  Seal the seam by pinching the dough together.  With the seam side down, cut into 1 inch slices using fish line, heavy thread or string.  Slip the string under the roll, cross it over the top and pull down.  Place rolls cut-side up in a greased 9 x 13 baking pan, three across and five down, or in a round cake pan.  Flatten slightly with palm of hand.  Let rise until very light and double in size.

BOWKNOTS:

Shape dough into a ball the size of an egg.  Roll between hands until the dough is 12" long.  Tie a loose know.  Tuck top under roll and tuck bottom into center of roll.  Place rolls on greased pan and let riae until double in size.

What is your favourite roll or bun shaping technique?  Let us know what tricks you use to ensure light, fluffy and uniform rolls that even your Mother-in-law would be proud of!!