Serves: 0
Parker House Rolls: Roll a portion of dough 1/2 -inch thick. With a floured 2 3/4 -inch round cutter, cut circles. Knead trimmings re-roll and continue cutting. Dip both sides of each circle in melted butter and fold in half. Arrange closely in rows in a shallow pan.
Pan Rolls: Pinch off 2-inch pieces of dough and shape each into a ball by tucking ends under. Dip balls into melted butter. Place balls in a greased 8 x 8 x 2-inch baking pan, letting them just touch each other.
Fan-Tans: Roll a portion of dough into a 1/8 -inch thick rectangle. Brush with melted butter. Cut dough into 1 1/2 -inch wide strips. Stack six or seven strips together cut stacks into 1 1/2 -inch pieces. Place, cut-side up, in greased 2 1/2 - or 3-inch muffin-pan cups.
This Shaping Dinner Rolls recipe is from the Potato Lover's Cookbook Cookbook. Download this Cookbook today.
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