Jazzmatazz49
04-09-2004, 03:40 PM
I found a recipe for dinner rolls on the Cooks Illustrated website, but decided to use my own. Their method of SHAPING rolls was so fast, I thought someone else might be interested. They recommend making a long, thin cylinder of dough and cutting it into triangles. That's it! I made 24 rolls in less than 2 minutes, I swear! Here's their exact method, but I'm not nearly as picky (dare I say anal?) as the CI people!:rolleyes:
Shaping the rolls after first rising is as follows:
. Line two cookie sheets with parchment paper. Punch down dough, replace plastic wrap, and let dough rest 5 minutes. Turn dough onto lightly floured work surface and, pat dough into 9-inch square. Fold dough into thirds, folding upper 3 inches down and lower 3 inches up. Pinch together edges to seal. Next, using the sideof your outstretched hand, firmly press an indentation along the length of the dough. Fold and roll upper sealed edge of dough toward center indentation, pressing firmly with your fingertips to seal. Pull the upper edges of the dough down over the thick portion to meet the seam, pressing with your fingertips to seal. repeat 5 or 6 times. The dough will lengthen and form a taut, narrow cylinder about 17 inches long. Dust with flour, then roll the dough seamside up and pinch firmly to seal. Next, press an indentation into the length of the dough along the seam with the side of your open hand. repeat steps 4 or 5 to form a long, taut cylinder. Gently stretch and roll the dough cylinder until it measures 36 inches long and about 2 1/2 inches wide. Finally, holding a bench scraper at a 45 degree angle to the cylinder, lop off one end. Cut triangular-shaped rolls along the dough, alternating the scraper 45-degrees to the right and left. You should get about 24 rolls. Transfer rolls to cookie sheet, then cover with clean kitchen towels and let rise until almost doubled in bulk, 20 to 30 minutes. Meanwhile, adjust oven racks to upper- and lower-middle positions; heat oven to 375 degrees.
5. Slide each cookie sheet with rolls onto another cookie sheet to prevent bottom crust from overbrowning; bake until golden brown, about 15 minutes, rotating cookie sheets front to back and switching positions from top to bottom halfway through baking time. Transfer rolls immediately to wire rack; cool 5 minutes and serve.
Shaping the rolls after first rising is as follows:
. Line two cookie sheets with parchment paper. Punch down dough, replace plastic wrap, and let dough rest 5 minutes. Turn dough onto lightly floured work surface and, pat dough into 9-inch square. Fold dough into thirds, folding upper 3 inches down and lower 3 inches up. Pinch together edges to seal. Next, using the sideof your outstretched hand, firmly press an indentation along the length of the dough. Fold and roll upper sealed edge of dough toward center indentation, pressing firmly with your fingertips to seal. Pull the upper edges of the dough down over the thick portion to meet the seam, pressing with your fingertips to seal. repeat 5 or 6 times. The dough will lengthen and form a taut, narrow cylinder about 17 inches long. Dust with flour, then roll the dough seamside up and pinch firmly to seal. Next, press an indentation into the length of the dough along the seam with the side of your open hand. repeat steps 4 or 5 to form a long, taut cylinder. Gently stretch and roll the dough cylinder until it measures 36 inches long and about 2 1/2 inches wide. Finally, holding a bench scraper at a 45 degree angle to the cylinder, lop off one end. Cut triangular-shaped rolls along the dough, alternating the scraper 45-degrees to the right and left. You should get about 24 rolls. Transfer rolls to cookie sheet, then cover with clean kitchen towels and let rise until almost doubled in bulk, 20 to 30 minutes. Meanwhile, adjust oven racks to upper- and lower-middle positions; heat oven to 375 degrees.
5. Slide each cookie sheet with rolls onto another cookie sheet to prevent bottom crust from overbrowning; bake until golden brown, about 15 minutes, rotating cookie sheets front to back and switching positions from top to bottom halfway through baking time. Transfer rolls immediately to wire rack; cool 5 minutes and serve.