I promised in the tutorial on yeast that I would post about shaping perfect rolls.
I take the dough out of the bowl and place it on the greased plastic wrap that was covering the bowl. Then, I take my handy-dandy bench scraper/cutter tool and slice off pieces of dough to shape into rolls.
If I am being really precise, I use my kitchen scale to make sure that each piece of dough is about the same size – for an average size dinner roll, I use pieces of dough that weigh about 2 ounces each.
Using my savvy technical knowledge (not! please don’t dwell on how the camera is unsteady), I videotaped my method for shaping the dough into round, smooth balls.
Once all the pieces have been shaped into rolls, I cover the baking sheet with greased plastic wrap. You’ll notice I have a silpat liner on my baking sheet. If you don’t have a silpat or prefer not to use one (the horror!), lightly grease the baking sheet or line with parchment paper.
Hope that helps! Let me know if you have any comments or questions about this tutorial: mykitchencafe at gmail dot com.