Tutorial: Shaping Perfect Rolls

Update: Here is a new and improved video tutorial on shaping these dinner rolls (with a section on shaping hamburger and hot dog buns, too). Happy roll rolling!

I promised in the tutorial on yeast that I would post about shaping perfect rolls.

Occasionally, I use a crescent shape for rolls, especially these Lion House rolls, but for almost every other roll recipe, I use the method below. It ensures perfectly round, beautiful rolls.

After my dough has gone through the first rise,

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.

Once the rolls have doubled in size and puffed beautifully, they are ready to be baked.

Here is the finished product. Golden, lovely, perfect rolls ready to be devoured.