WestBend 41080R Instruction Manual - Page 45

HOW TO SHAPE DINNER ROLLS USING BASIC AND WHEAT DOUGH CRESCENT ROLLS 1. Divide dough into 4 equal pieces. Roll each piece into a circle ¼-inch thick. 2. Cut each circle into 6 pie-shaped wedges. Roll each wedge from wide end to narrow tip. 3. Curve ends to form crescent. Place 1 inch apart on greased cookie sheet. Cover and let rise until double in size. Makes 2 dozen. CLOVERLEAF ROLLS 1. Divide dough into 54 equal-sized pieces. Roll each piece into a ball. 2. Place 3 balls into greased muffin cup. Continue recipe instructions. 3. Brush with softened butter. Cover and let rise until double in size. Makes 1½ dozen. FOUR-LEAF CLOVER ROLLS 1. Roll dough into a rectangle, ½-inch thick. Cut dough into 18 equal sized pieces. 2. Shape each piece into a ball and place in greased muffin cup. 3. With scissors, snip each ball completely into quarters. 4. Brush with softened butter. Cover and let rise until double in size. Makes 1½ dozen. BREAD STICKS 1. Divide dough into 4 equal pieces. Divide each piece into 6 portions. 2. Roll each piece into a rope 8 inches long. Place 1 inch apart on greased cookie sheets. Brush with egg white/water mixture and sprinkle with sesame or poppy seeds, grated Parmesan cheese, garlic salt or other topping. Cover and let rise until double in size. For drier breadsticks, reduce heat to 300º F after baking 10 minutes and bake 25 to 30 minutes longer. Makes 2 dozen. PARKER HOUSE ROLLS Roll dough into a circle ¼-inch thick. 1. Cut dough into 3-inch circles using biscuit cutter. Brush with softened butter. 2. Crease each biscuit through center with handle of wooden spoon. 3. Fold biscuits over so top half overlaps bottom slightly. Place close together in a greased 13 x 9 pan and a 9x9 inch pan. Brush with softened butter. Cover and let rise until double in size. Makes about 3 dozen. 44