Pan Rolls

1. Scale dough to 16 to 20 ounces (450 to 600 g) per dozen.

2. Make up as for round hard rolls.

3. Place on greased pans inch (1 cm) apart.

Figure 30.7 Tying a single-knot roll

Figure 30.8 Tying a double-knot roll

Figure 30.8 Tying a double-knot roll

Figure 30.9 Tying a braided roll

Figure 30.10 Tying a figure-eight roll

Figure 30.10 Tying a figure-eight roll

Figure 30.9 Tying a braided roll

Figure 30.11 Parker House rolls.

Figure 30.11 Parker House rolls.

(a) Round the scaled piece of dough.

(b) Flatten the center of the dough with a thin rolling pin as shown.

(c) Fold the dough over and press down on the folded edge to make a crease.

(d) The baked roll has this shape.

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