Pan Rolls
- Lightly grease a 13″ x 9″ pan.
- Using half of the dough, divide into 16 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place balls, smooth side up, into a greased pan.
- Cover and let rise in a warm place until light and doubled in size, 20–30 minutes.
Bowknot Rolls
- Lightly grease cookie sheets.
- Using half of the dough, divide the dough into 16 equal pieces. On a lightly floured surface, roll each piece into a 9-inch rope. Tie each into a loose knot. Place 2–3 inches apart on greased cookie sheets.
- After rising, bake for 12–15 minutes or until golden brown.
Cloverleaf Rolls
- Lightly grease 12 muffin cups.
- Using half of the dough, divide the dough into 12 equal pieces and divide each into thirds. Shape each into a ball, pulling edges under to make a smooth top. Place three balls, smooth side up, in each greased muffin cup.
- After rising, bake for 14–18 minutes or until golden brown.
Crescent Rolls
- Lightly grease cookie sheets.
- Using half of the dough, divide the dough in half again and shape each half into a ball. On a lightly floured surface, roll each ball into a 12-inch round. Spread each with 1 tbsp softened butter. Cut each round into 12 wedges. Beginning at the wide end of the wedge, roll toward the point. Place, point side down, 2–3 inches apart on the greased cookie sheets. Curve ends to form a crescent shape.
- After rising, bake for 12–15 minutes or until golden brown.
Crown Rolls
- Lightly grease 12 muffin cups.
- Using half of the dough, divide the dough into 12 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place one ball, smooth side up, in each greased muffin cup. Using kitchen scissors dipped in flour, cut balls of dough into quarters almost to the bottom.
- After rising, bake for 14–18 minutes or until golden brown.
“How to Shape Dinner Rolls,” Pillsbury Complete Cookbook: Recipes from America’s Most Trusted Kitchens (New York, NY: Clarkson Potter/Publishers, 2000), 56.
