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Dinner Rolls and Buns

Useful information and baking tips

SHAPING PERFECT DINNER ROLLS AND BUNS

Everyone loves freshly made rolls!

There’s nothing like a bread-basket full of gorgeous, golden rolls. Decorative and in many different shapes, they come in countless styles and flavours. This is the best way to make sure your rolls are as nicely shaped as they are tasty:

First, make sure the dough is divided evenly; a scale is invaluable here.

Second, pay attention to your shaping; a roll that starts out less than round isn’t going to get any prettier.

And finally, select the right pan.

Here are a few fun ways to fold & shape your dough:

TWIST

Divide the dough into the number of rolls you want to make and roll each into a ball. Roll each ball into a 10-in. rope. Fold the rope in half and twist two or three times, holding both ends. Pinch the rope ends to seal. Let rise, top and bake as directed.

ROSETTE

Divide the dough into the number of rolls you want to make and roll each into a ball. Roll each ball into a 10-in. rope. Tie a loose knot in the centre of the rope. Bring the bottom end up and tuck it into the centre of the roll; wrap the top end around and tuck under the roll. Let rise, top and bake as directed.

CLOVER LEAF

Divide the dough into the number of rolls you want to make, then divide each portion into three equal pieces. Roll each piece into a ball. Place three balls in each cup of a greased muffin tin. Let rise, then top and bake as directed.

CRESCENTS

To make the classic crescent shape, start by rolling your dough out into circles, then cut each circle into wedges. Roll up each individual wedge, starting from the wide end. If you like, you can give the ends a slight curve.

SIMPLE KNOTS

An even easier version of the rosette, the simple knot is done in a flash. Divide the dough into the desired number of rolls. Working one at a time, roll each piece of dough into a ball, and then into a rope. Tie a knot in the centre of the rope and tuck the ends under.

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Shaping perfect dinner rolls and buns

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