Cody Casey
Shaping pan rolls is a crucial step in the baking process, as it impacts the rise and appearance of the rolls. The shaping technique can vary depending on the desired shape, such as basic round rolls, cloverleaves, knots, spirals, or fan-shaped rolls. To create simple round rolls, divide the dough into equal pieces, roll each portion into a smooth and round shape, and let them proof before baking. For more intricate shapes, additional steps such as cutting the dough into strips or forming it into ropes may be required. Proper shaping ensures the rolls rise evenly and bake to a golden brown colour, resulting in a light and fluffy texture.
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What You'll Learn
Divide dough into even pieces
To ensure your pan rolls are evenly sized, you can use a scale to measure out the dough. This will help you to achieve uniformity in the size of your rolls. Digital scales are recommended as they are inexpensive, accurate, and fast. Using grams instead of ounces to measure the dough will also help you be more precise.
If you don't have access to a scale, there are other methods you can use to divide the dough into even pieces. One method is to first cut the dough into equal pieces by weight, and then further divide those pieces by eye. For example, you can cut the dough into four equal pieces, and then split each of those pieces in half by eye, and then each of those halves into three pieces. This will give you 24 evenly sized pieces of dough.
Another method is to press the dough into a square shape and then use a bench scraper to divide the square into equal pieces. You can also roll the dough out into a cylinder and then use a dough scraper to cut the cylinder into equal pieces.
Once you have divided your dough into even pieces, you can shape them into balls. Stretch the top of the dough while pinching and sealing the bottom to ensure the rolls are smooth on top and sealed on the bottom.
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Shape into balls
Shaping your pan rolls into balls is a simple process, but it requires precision and a light touch. The first step is to ensure your dough is ready. Once you've made your dough, cover it and let it rise in a warm environment for around 1-2 hours. Then, punch down the dough to release the air and divide it into equal pieces. The number of pieces will depend on how many rolls you want to make and how large you want them to be. A bench scraper can be helpful for this step.
Now, you're ready to shape your dough into balls. Take one piece of dough at a time and cup your dominant hand over it, with the heel of your palm on the work surface. Working from your elbow, move your hand in a small circular motion, gently dragging the ball of dough along the surface. This technique will smooth out the surface and tighten the ball. Repeat this process for each piece of dough.
If you want to ensure your rolls are perfectly round, you can weigh the entire batch of dough and then divide that weight by the number of rolls you plan to make. That will give you the ideal weight for each ball of dough. You can also use a kitchen scale to ensure each ball is the same size, which will help them bake evenly.
Once you have your balls of dough, you can arrange them in a baking pan. For pull-apart rolls, place them close together in a round or rectangular pan. If you prefer traditional dinner rolls that don't touch, space them out on a baking sheet. You can also get creative with your pan choices to make festive shapes, like pumpkins or rabbits.
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Let the rolls rise
Once you've made your dough, you'll need to let it rise before shaping your rolls. This is sometimes called the bulk proof or first proof. Cover the dough and let it rise in a warm place for about an hour or until it's doubled in size. You'll know it's ready when an indentation remains after you touch it.
After this first rise, you can shape your dough into rolls. There are many ways to shape your rolls, from the classic round roll to more intricate shapes like knots, spirals, and even holiday forms like pumpkins and bunnies. If you want to make pull-apart rolls, place the shaped rolls close together in the pan. For traditional dinner rolls, space them out on a baking sheet so they don't touch.
Once you've shaped your rolls, it's time for the second rise. Cover the rolls with aluminum foil, plastic wrap, or a clean kitchen towel and let them rise until puffy, which should take about an hour. You can also let the rolls rise overnight in the refrigerator and then let them rise on the counter for 1-2 hours before baking.
To test if the rolls have risen adequately, gently press your fingertip into the side of one roll about 1/4" deep. If the indentation remains, the rolls are ready to be baked.
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Bake in a round or rectangular pan
For uniformly shaped pull-apart rolls, bake them in a round or rectangular pan. If you want to bake non-pull-apart perfect spheres, bake the rolls free-form.
To make basic round rolls, divide your dinner roll dough into the desired number of pieces. Then, roll each portion on your work surface until smooth and round. You can use a kitchen scale to ensure that each roll is evenly sized. Roll the dough into a ball by cupping your dominant hand over the dough, with the heel of your palm on the work surface. Move your hand in a small circular motion, gently dragging the ball along. This will result in a smooth surface.
If you want to make fan-shaped rolls, roll the dough into rectangles, then cut it into long strips. Stack the strips and cut the stack into shorter pieces. Place each small stack into a muffin cup, with the cut side up. As the dough rises and bakes, the vertical strips will fan outward.
To make rolls in a round pan, grease the bottom and sides of a 9x1 1/2 inch round pan. Cut the dough in half, then cut each half into 12 pieces. Shape the dough into balls and arrange them in the pan.
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Freeze any leftovers
You can freeze any leftover pan rolls to enjoy later. To freeze unbaked rolls, shape your kneaded (but unrisen) yeast dough into rolls and place them in a pan. Cover the pan with plastic wrap or a shower cap and place it in the freezer. Once the rolls are frozen, take them out of the pan and place them in an airtight bag. They can be stored in the freezer for up to 3 months.
When you're ready to bake the frozen rolls, take them out of the freezer and place them in a greased baking pan. Let them thaw and rise for about 4-5 hours, then bake as usual. If you're baking them from frozen, preheat the oven to 300°F (149°C) and bake for 20-25 minutes, until they're warm all the way through.
You can also freeze baked pan rolls. Allow the rolls to cool completely, then wrap them tightly in aluminum foil and place them in a freezer bag. They can be stored in the freezer for up to 3 months. When you're ready to enjoy them, thaw them in the refrigerator or at room temperature, then reheat them in the oven at 300°F (149°C) for about 10 minutes or until warm.
It's important to note that the longer rolls are frozen, the more the yeast activity decreases, so it's best to freeze them for no longer than 2 weeks, or 3 weeks at the most.
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Frequently asked questions
First, make sure the dough is divided evenly. Then, take a piece and stretch the top of the dough while pinching and sealing the bottom. Make sure the rolls are smooth on top and sealed on the bottom.
Roll the dough into rectangles, then cut it into long strips. Stack the strips and cut the stack into shorter pieces. Each small stack goes into a muffin cup, cut side up. As the dough rises and then bakes, the vertical strips fan outward.
Roll out the dough flat and cut it into long rectangular strips. Then fold this strip back and forth. Nestle each folded roll into a muffin tin to proof a second time.
Divide your dinner roll dough into the number of portions called for in your recipe. Roll each piece of dough into a ball, then into a rope. Tie a knot in the centre of the rope and tuck the ends under.
