Dinner Rolls
INGREDIENTS
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Make Some Dough
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You can use any yeast bread recipe to make rolls. White or wheat, sour or sweet, whole grain or plain Jane, buttery dough or sourdough--if you can make it into a loaf, you can form it into a roll. If you've got a bread machine or a mixer with a dough
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•Fresh Herb Dinner Rolls
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•Sweet Dinner Rolls
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•Winter Squash Rolls
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•Potato Rosemary Rolls
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•Quick Yeast Rolls
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Taking Shape
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To divide a batch of dough into rolls, wait until the dough has risen once, then gently deflate it with your fist. On a clean surface, use both hands to roll the dough out into a log. If it's very flexible, you can stretch it by flicking your wrists
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Use a bench knife, stiff spatula, or serrated knife to divide the log of dough into equal portions. If you want to be exact, use a kitchen scale to weigh each piece of dough.
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There's a definite technique to shaping dough into perfect rounds, but it's fairly easy to get the hang of it and fun to practice. See our photo tutorial, Forming Dough Rounds, for step-by-step instructions.
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Dust a baking sheet with flour and cover it with a sheet of plastic wrap. As you finish forming each dough round, place it under the plastic wrap to keep it from drying out.
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As an alternative to regular round rolls, try making savory pinwheels:
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•Once the dough has risen the first time, deflate it and roll it into a single rectangle about 1/2-inch thick.
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•Spread the whole surface with butter and sprinkle it with herbs, seeds, nuts, and/or cheese.
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•Roll it up like a jellyroll, seal the seam and cut the log into slices.
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•Allow the rolls to rise a second time and bake as usual.
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•Great Garlic Knots
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•Cloverleaf Rolls
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•Butterhorn Rolls
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