Shaping Technique
This dough is very versatile and can be formed into many different shapes. After dividing the dough into 16 pieces (Step 4 of the recipe) decide which shape you’d like to make.
For ease in shaping, the dough must rest after dividing to allow the gluten to relax. If the dough doesn’t cooperate, stop and cover the dough. Let it sit 3 to 5 minutes or until it no longer springs back. Try not to work the dough too much, or the rolls may become tough. Always cover dough that is not being shaped to avoid forming a crust.
It’s best to work on a very lightly floured surface. The surface should provide some resistance to the dough, so avoid using too much flour. In addition, extra flour can create dry, tough rolls. If the dough slides too much during shaping, you may be using too much flour. If the dough sticks, lightly flour your hands.
Twisted Roll
Divide each piece of dough into two pieces. Roll each piece into a thin rope 9 inches long. Twist the two strands, then gently press the strands together at each end.
Twisted Circle
Follow the directions for the Twisted Roll, starting with the 10-inch-long ropes. After twisting the strands, bring the ends together and press to form a circle.
Bow Knot Roll
Roll each piece of dough into a rope 12 inches long. Loosely tie a knot by making a circle and looping one end into the circle, pulling gently. Leave 1 1/2 inches at either end. Do not pull the dough tight; there should be room for the dough to expand during rising and baking.
Flower Roll
Follow the directions for the Bow Knot Roll, but start with a rope of dough 14 inches long. After tying the knot, tuck one end into the center from the bottom of the roll and the other end into the center from the top of the roll.
Folded Roll
Press each piece of dough flat into a 4x3-inch rectangle. Fold one 4-inch side across to the other side. Press gently. After the final rise, use a knife to cut three 1/2-inch-deep slits across the top of the dough.
Rectangular Roll
Form each piece of dough into a 4x2 1/2-inch rectangle. After the final rise, use scissors to snip 1/2-inch-deep cuts across the top of the roll, forming a pattern if desired.
Using Glazes
Glazes can be brushed onto the rolls for added shine, flavor and texture. They also help any seasonings, such as herbs or seeds, stick to the roll.
Butter Glaze A butter glaze turns a firm crust into a soft, buttery one. Brush 1 to 2 tablespoons melted butter over the rolls immediately after they come out of the oven. Let them stand 3 to 5 minutes before serving.
Egg Glaze An egg glaze adds a shine and is useful when sprinkling rolls with seasonings. Whisk 1 egg with 1 tablespoon of water in a small bowl. Strain the mixture to remove any small particles of egg white. Bake the rolls 15 minutes. Remove them from the oven and brush with the egg glaze. If desired, sprinkle with seasonings, such as poppy seeds, sesame seeds, caraway seeds or minced fresh herbs (basil, chives or rosemary). Continue baking 2 to 3 minutes or until brown.