Bread Book / Everyday Shapes
Dinner Rolls One Pan, Pull-Apart Soft
One Pan, Pull-Apart Soft. Dinner rolls take a soft, enriched dough and portion it small, baking each piece shoulder to shoulder in a pan instead of as one long loaf.
Dinner rolls take a soft, enriched dough and portion it small, baking each piece shoulder to shoulder in a pan instead of as one long loaf.
A soft, enriched dough (the same base as Milk Bread), divided into pieces, rolled into balls, and baked close together in a pan so they rise into each other and pull apart soft.
No shaping skill beyond rolling a ball. The pan does the work of keeping the sides soft.
Rolling a tight ball matters more here than in a loaf: a smooth surface bakes into a smooth roll. Pinch the seam underneath and don't skip it.
Useful skill, kept close.
For people who want everyday bread to change shape without losing the dough skills they already learned.
What this book puts in your hands.
- Roll A Tight Ball — Rolling a tight ball matters more here than in a loaf: a smooth surface bakes into a smooth roll.
- After mixing: soft, tacky, smooth once kneaded
- First rise: doubled, pillowy
- After rolling: smooth, tight seam underneath
- Second rise: puffy, touching their neighbors
Also on this shelf
One dough, three different shapes to bake it into.
Get the next Bread Moves drop.
Sample pages, bake notes, corrections, and new release notices go to the list first.