Roll Shape Variations

There are many different ways to shape your rolls. In this post, you will find 5 common shapes: Parker House, Crescent, Rosette, Cloverleaf and Butterflake.

Parker House
This is a style that my mom made for many years.
Roll each portion of dough to 1/4" thickness. Cut dough with a 2 1/2" round cutter. (I used a clean tuna fish can). Brush with melted butter or margarine. Using the dull edge of a table knife, make an off-center crease in each round. Fold each round along crease with large half on top. Press folded edge firmly. Place rolls 2-3" apart on greased baking sheets.


Crescent
This is my favorite method. Fast and easy!
On a lightly oiled surface, roll each portion of dough into a 12" wide circle. This recipe makes 2 piles of 12, equaling 24 rolls. Brush with melted butter or margarine. Cut each circle into 12 wedges with a pizza cutter. To shape, begin at the wide end of the wedge and loosely roll toward the point. Place point side down (this is important!) 2-3 " apart on greased baking sheets.


Rosette
This is my favorite style for hamburger buns. Divide each dough portion into 16 pieces. On a lightly oiled surface, roll each piece into a 12" long rope. Tie into a loose knot, leaving 2 long ends. Tuck top end under roll, bring bottom end up and tuck into center of roll. Pinch loose ends together. Place 2-3" apart on greased baking sheet. Flatten slightly with palm of hand if making hamburger buns.

Clover Leaf

This is a style that I sometimes see in restaurants. Divide each portion of dough into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth top. Place 3 balls in each greased muffin cup, smooth sides up.




Butterflake
Roll dough to 1/8 inch thickness; brush very lightly with melted margarine. Cut into strips 1 1/2 inches wide; pile 4 to 7 strips together and cut into pieces 1 inch wide. Place small side up in greased muffin pans. When rolls have been shaped, cover and let rise until double in bulk.