Lighter-than-air pan rolls

[blueberrylu]

Katy---I have a question---how do you get the rolls to look so nice and uniform? I have made these rolls twice and they are sooooo good!! However, the all look mismatched in the pan when they are done. I use a knife to divide the dough into even amounts and rolled the dough into balls, then place into the 9x13 pan. They just do not come out looking good. Would using the muffin tin help? I would love to take them to family gatherings, but I would like them to look a bit more presentable.

 

[Katy]

Quote:
I just cut the dough into however many rolls I want and then I fold, stretch and tuck the dough until I've got a nice smooth roll. It's hard to describe how I do it.

 

[Backyard_Chicken_rancher]

All I can say is YUMMY!!! speard a lil jam on them hot out the oven mmm mmm mmm oh let me shut up Iam making myself hungry lol

 

[blueberrylu]

thanks for the reply Katy. I guess I will just have to keep on trying until I get those rolls pretty (and probably end up gaining 100 pounds from having to eat all the ugly ones.)

 

[DuckLady]

I weighed them the first couple of times on a postal scale. I cut the dough in half and made sure each half weighed the same. Then each half into 4ths, weighing again and then each into 3rds, weighing.

I know I know.

But I like to have a pretty presentation. I was a baker in my working life for many years and I just like to have nice looking end results.

After a couple times weighing the dough, I got the feel for the dough and they pretty much come out even.

 

[blueberrylu]

Quote:
Thanks for the suggestion. I did divide up the dough by cutting in 1/2, then those pieces into the correct number of pieces so the pieces were approximately the same size. Maybe I just need to pay more attention to having them look all nice and round when I put them in the pan.

 

[BamaChicken]

Made some yesterday afternoon and used about 2 cups of wheat flour on a half recipe. Took some over to friends and ended up eating supper with them and we had chipped beef and gravy over some of these and they loved them.
Tonite DH and i made turkey sandwiches out of the leftover ones and Mmmmm they were good. Will have to do these again. Thanks Katy

 

[halo]

Im bumping Katy's recipe up so it doesnt get lost, and its definitely getting into baking season. I just got an order from King Arthur Flour from some other different type flour, and I think Im going to try them using the different flour. They are:

http://www.kingarthurflour.com/shop/items/king-arthur-sir-lancelot-hi-gluten-flour-3-lb

http://www.kingarthurflour.com/shop/items/malted-wheat-flakes-16-oz

http://www.kingarthurflour.com/shop/items/9-grain-flour-blend


I dont like making loaves, I feel like I waste too much, and its a mess slicing the loaf each time you want a slice, so I just prefer to make rolls. Im going to incorporate these new flours into Katy's recipe and see how they turn out. I bet they'll be yummmmssss....

Oh, and if anyone is so inclined to order from KAF, they have a 10% off promo code, which is CMP78, which you type in when you check out. This is a great company, I love their stuff, and their recipes.

 

[DuckLady]

I made these rolls today.

...again.

The local bank called and asked to make them for a work party they are having.

 

[halo]

I made them today with whole wheat flour, all purpose flour, 9 grain flour, and high protein Sir Lancelot four (from KAB). The first batch burned for some reason....I baked them on parchment paper. But the top parts were wonderful!!! Chickens will get all the bottoms, Im afraid. I have another batch baking, without parchment paper. I thought that was the whole point of parchment paper, so they wouldnt burn. hmmm....