Serves: 5
Pan Rolls: Lightly grease 13 3 9-inch pan. Using half of dough, divide into 16 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place balls, smooth side up, in greased pan. Cover let rise in warm place until light and doubled in size, 20 to 30 minutes.
Yield: 16 rolls
Bowknot Rolls: Lightly grease cookie sheets. Using half of dough, divide dough into 16 equal pieces. On lightly floured surface, roll each piece into a 9-inch rope. Tie each into a loose knot. Place 2 to 3 inches apart on greased cookie sheets. After rising, bake 12 to 15 minutes or until golden brown.
Yield: 16 rolls
Cloverleaf Rolls: Lightly grease 12 muffin cups. Using half of dough, divide dough into 12 equal pieces divide each into thirds. Shape each into a ball, pulling edges under to make a smooth top. Place 3 balls, smooth side up, in each greased muffin cup. After rising, bake 14 to 18 minutes or until golden brown.
Yield: 12 rolls
Crescent Rolls: Lightly grease cookie sheets. Using half of dough, divide dough in half again shape each half into a ball. On lightly floured surface, roll each ball into a 12-inch round. Spread each with 1 tablespoon softened margarine or butter. Cut each round into 12 wedges. Beginning at wide end of wedge, roll toward point. Place, point side down, 2 to 3 inches apart on greased cookie sheets. Curve ends to form a crescent shape. After rising, bake 12 to 15 minutes or until golden brown.
Yield: 24 rolls
Crown Rolls: Lightly grease 12 muffin cups. Using half of dough, divide dough into 12 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place 1 ball, smooth side up, in each greased muffin cup. Using kitchen scissors dipped in flour, cut balls of dough into quarters almost to bottom. After rising, bake 14 to 18 minutes or until golden brown.
Yield: 12 rolls
This Cook's Note: How to Shape Dinner Rolls recipe is from the Cook'n with Pillsbury Cookbook. Download this Cookbook today.
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