Rounded Rolls | Crescent Rolls | Fan Tan Rolls | Knot Shaped Rolls
Twisted Rolls | Breadsticks | Parker House Rolls | Clover Leaf Rolls | Bagels
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Many rolls and buns are smaller versions of larger bread loaves. Others are formed into distinctive shapes that are used as single servings. Most of the shapes used for buns and rolls are very easy to create. |
Rounded Rolls
| To create round rolls, first divide the bread dough into several equal sized balls that are no larger than 2 inches in diameter. |
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| Using a circular motion with the palm of your hand, gently roll the dough on a floured surface to create a ball shape. |  |
| The ball shape can also be created by rolling the dough between the palms of both hands using the same circular motion. The dough balls will enlarge during the final rising period. |  |
| Rounded rolls after baking. |  |
Crescent Rolls
| A crescent shape is created by first rolling the dough into a rectangular shape 5 to 6 inches wide and about ½-inch thick. |
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| Cut the long rectangle into squares. |
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| Cut each square diagonally to form triangles. |  |
| Beginning at the base of the triangle, roll the dough toward the top point. |  |
| Bend the two ends toward the pointed end to create the crescent shape. The crescents will enlarge during the final rising. |  |
| Crescent roll after baking. |  |
Fan Tan Rolls
| A fan tan is fan-shaped dinner roll that originated in New England. It is formed by first rolling the dough into a rectangular shape that is about 10 inches wide and ¼-inch thick. |
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| Cut the length of the rectangle into 5 strips of equal width (about 2 inches wide). Some recipes call for a larger piece of flattened dough to be used so that 7 - 2 inch strips can be used. |  |
| Stack the strips into an even pile. Lightly dust each layer with flour as it is placed on the pile, to prevent the layers from sticking. |  |
| Cut the stack into squares. This will create several stacks of 5 squares each. |  |
| For each stack of squares, pinch one of the ends to seal the 5 squares together. Into a greased muffin pan, place the dough, sealed end down, into the muffin cups. |  |
| Spread the 5 squares apart slightly, cover with plastic wrap, and allow the dough to rise for the final time. The fan tans should double in size. |  |
| Fan Tan roll after baking. |  |
Knot Shaped Rolls
| To create knotted rolls, first divide the bread dough into several equal sized balls that are no larger than 2 inches in diameter. |  |
| Roll the dough back and forth between your hands and the work surface to form a rope about 1 foot in length and ¾-inch in diameter. |
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| Gently tie the rope of dough into a loose knot. |  |
| Knot shape after baking. |  |
Twisted Rolls
| Twisted rolls are created by first making a rope shape. Roll the dough back and forth between your hands and the work surface to form ropes of dough about 1 foot in length and ¾-inch in diameter. |
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| 2 ropes of dough are twisted around each other to form the twisted roll. |  |
| Twisted roll after baking. |  |
Breadsticks
| Many types of breadsticks are easily created by simply rolling the dough into a rope shape. The length and diameter of the rope is determined by the instructions in the particular recipe or by personal preference. |
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| Breadsticks after baking. |  |
Parker House Rolls
| Roll the dough so that it has a rectangular shape that is about 1 foot in length and 8 inches wide. The thickness of the dough should be about ¼ inch. |
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| Cut the length of the rectangle into 2-inch strips. |
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| Cut each strip into thirds so that the resulting pieces are about 2 x 4 inches. |  |
| Fold the 2 x 4 inch pieces so that one end is about a ½ inch from lining up with the other end. |  |
| Place the dough on a lightly greased baking sheet with the 2 ends facing down. |  |
| Repeat the process for the other 2 x 4 inch pieces of dough. Overlap all the pieces on the baking sheet. Some recipes may call for the 2 ends of the dough pieces to be face up, but this can be determined by personal preference. |  |
| Parker house rolls after baking. |  |
Clover Leaf Rolls
| Divide the dough into several equal portions and roll each portion into ropes of equal diameter - about ¾ to 1 inch. |
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| Cut the ropes into equal size pieces and roll each piece into a ball. This technique of first rolling the dough into a rope, cutting equally sized pieces, and then rolling the pieces into balls, ensures that the balls of dough will be of equal size. For experienced home cooks, it is often just as easy to make the dough balls simply by pulling off pieces of dough from the whole, which are similar in size. |  |
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Place 3 balls into each cup of a lightly greased muffin tin. The balls will join and form a cloverleaf pattern during the proofing and baking time. |
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| Cloverleaf roll after baking. |  |
Bagels
| Bagels are smaller versions of ring shaped breads. The first step is to simply divide the dough into equal portions, creating 3 or 4 inch rounds. |
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| Push a finger through the center of the dough and expand the hole to create a doughnut shape. |  |
| Smooth the surfaces of the dough until it is in the form of a pleasing circular shape. |  |
| Bagel after poaching and baking. |  |
