Rolls

0

by: Ronaldo






To shape rolls, round the dough slightly to tighten its surface. Weigh it so you know how much you have and how to divide it. You'll need about 2 1/2 ounces per roll. Using a bench scraper or knife, cut the dough into equal pieces, then round each to make them easier to section into rolls. Now cut each dough piece into equal sections about 2 1/2 ounces each. Roll each piece over a tiny bit of flour to keep it from sticking to the surface or to your hands. Roll each piece against the work surface between your palm, your forefinger, and the inside of your thumb. Sprinkle more flour over as needed as you shape the rolls. Place them on a nonstick pan to proof.




ingredients

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serves: 10

1 packet yeast

1 tablespoon water (barely warm)

1/2 teaspoon sugar

1 tablespoon flour

Nutrition Facts
Rolls

Servings Per Recipe: 10

Amount per Serving

Calories: 4

  • Total Fat: 0 g
  •     Saturated Fat: 0 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 0.1 mg
  • Total Carbs: 0.8 g
  •     Dietary Fiber: 0 g
  •     Sugars: 0.2 g
  • Protein: 0.1 g
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preparation

1.  Cut the dough into equal pieces for the rolls (here the dough is cut into 4 pieces, each of which will be divided into 3 rolls for a total of 12 rolls).

2.  Round the pieces of dough to make them easier to section.

3.  Cut each piece of dough into 2 1/2-ounce pieces.

4.  Sprinkle each roll with a tiny bit of flour and roll the dough against your forefinger and the inside of your thumb.

5.  Continue rolling. Curl your fingers down to create a small cage for the ball as you're rolling. Move your hand over the dough and let it roll around in the "cage". Place the finished balls on a nonstick sheet pan.

6.  Leave the balls as they are or make decorative cuts into the dough before baking. Here are two methods: The first, shown here, is to make a single cut on the top of each of the rolls to create a little flap.

7.  You can use scissors to make 4 cuts to create a star on each roll.

8.  Sift flour over the rolls before baking.

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