Create your own selection of rolls, by using plain, wholewheat or any bread dough of your choice. Shape as desired, glaze and top with topping of choice.
The following designs may be made with a basic bread dough:
1. PARKER HOUSE
Make a ball the size of a round ball. Pat flat into a circle. Brush a little egg over the top of the circle and fold into a half-moon. Press down lightly.
2. CRESCENT ROLL OR CROISSANT SHAPE
Roll dough into an oblong – 30cm x 20cm. Cut a zig-zag pattern into dough. With each triangle- roll up the dough starting at the wide end, rolling each triangle into a crescent shape.
Roll into a large circle about 30cm. Cut circle into 10 wedges. Starting at the wide end, roll each wedge into a crescent.
3. SPIRAL/ SNAIL ROLLS
Roll each piece of dough into a 30cm long rope. Starting at one end, roll up the dough towards the other end in the shape of a spiral and tuck end under spiral. Push dough up to create a high spiral or slight dome.
4. KNOTTY ROLLS
Roll dough into 30cm long ropes. Tie long piece of dough into a knot, pushing one end neatly through the knot. Press other side of rope
5. OVAL/ HAMBURGER/ ROUND ROLLS
Take a round ball of dough and place on a flat surface. Cup dough with hand and using the thumb, guide the dough into a ball by making circular movements in an anti-clockwise motion. Keep the dough on the flat surface. Roll the dough in the above manner until well shaped.
6. FILLED/ STUFFED ROLLS
Form dough into circles. Circles must be fairly thick. Place filling in centre of circle. Enclose the filling with the dough pinching seams underneath. Roll into a ball taking care not to teat the dough where the filling was placed.
7. MUFFIN FILLED ROLL
Pat dough into a circle. Place circle in well-greased muffin tin. Fill muffin mould with filling. Pat another piece of dough and wet edges with a little egg or water. Place wet side over filling and pinch edges if dough together.
8. CLOVER LEAF ROLLS
Divide the dough ball into 3 even sized balls. Place the balls together to form a three leafed clover, ie, in the shape of a triangle.
9. POPPIES/ DAISIES
Use well risen dough ball and slightly flatten dough on top. Using scissors, snip five evenly spaced 2cm cuts along the edges of the roll.
10. DOUBLE KNOT
Roll dough into a 40cm rope. Make a knot on one end and then on the other end. Being the two knots neatly towards each other.
Roll dough into a 40cm rope. Make a figure 9 facing you. Take longest piece of the 9 and entwine dough into the circle of the 9. Carry on twisting dough around the circle. Fold end neatly at the bottom of the rosette. Pat neatly into shape.
12. “C” ROLL
Roll dough into a 40cm rope. Form a “C” by first rolling one side of the rope to half the length of the rope. Using the other side of the rope, fold into “C” from the other side. Neaten.
13. “ S” ROLL
Roll into a 40cm rope. Turn one side into a “C” spiral as well as the other side, but the latter spiral must be turned into the opposite direction to form an “S”. Neaten.
14. SPIRAL AND LOOP (BABY IN THE CRADLE)
Roll dough into a 60cm rope. Form a horseshoe with the dough ends facing you. Cross ends at bottom and twist, holding the top section of the horseshoe to make a loop. Only twist the bottom half, lift the twisted side and push through loop, pinching end of twisted horseshoe. Turn around and neaten.
15. “B” ROLL
Roll into a 40cm thick rope. Fold one end to half the rope, forming first shape of the “B”. Using the other end of the rope bring to the centre. Shape and neaten “B”.
16. MINI LOAVES
Divide dough into equal portions. Shape into a thick oblong. Place in prepared loaf tins and complete by placing
17. PLAITS/ BRAIDS
Roll dough into 3 equal size ropes. Pinch dough together at top. Fold end in neatly. Start plaiting one left and one right over the dough Plait till the end, pinch ends together and tuck in.
18. HOTDOG ROLLS
Divide dough equally. Roll into thick sausages. Place on tray, slightly pinching ends.
19. DECORATIVE ROUND ROLLS
Make round balls (as for other rolls) Use daisy cookie cutter and press a1cm deep indent into the centre of each roll. Slash sides with knife of razor, spacing cuts evenly.
20. PORTUGUESE ROLLS
Form dough into a thick oblong. Press with side of hand to make an indentations. Shape. Dip into flour on the side of the indentation. Place dough on prepared baking tray with the flour side under.