Sarah Cook shows you how to shape rolls before putting them in the oven in this helpful video. Mine never turn out like that unless I brush them with milk, butter, or egg wash. (I made them the night before and put them in the fridge like you suggested). Roll each into a round ball by cupping your hand over the dough and pressing and rolling lightly in a circular motion for 10 to 15 seconds. Do you by any chance have a bread recipe that has a filling …like cream cheese and jalapeno or sausage and onions? You know it’s all in the technique! When you want to bake them, take the baking sheet out of the oven (or pull some frozen rolls out of the bag and place them on a prepared baking sheet) and keeping them covered with lightly greased plastic wrap, let them thaw to room temperature and rise (I’m guessing it would take about 8-9 hours, depending on the temperature of your kitchen). She is the author of True Brews and Brew Better Beer. I am so happy the french bread rolls worked out for you. Just follow along with our tip video, and see how the finished result should look. Thanks so much in advance! Add to dry ingredients; beat on medium speed 1 minute. For your basic roll recipe, click here. and I used that tip for the first time! 1 batch dinner roll dough, such as Sweet Potato Dinner Rolls or Potato Dough RollsExtra all-purpose flour, Pastry cutter or sharp knife1-2 sheet pans lined with parchment OR a buttered 9″x13″ baking dish. The texture may be a bit denser than with white wheat flour but if that doesn’t bother you, it would work just fine. Julie – yes, I would shape the rolls, place them on a greased or lined sheet pan, cover them with lightly greased plastic wrap and probably another layer of plastic wrap and then freeze them. I think the key to getting that golden color on the rolls is to bake the rolls hotter than 350 F. I usually bake mine at 375 or 400 F. I really really love the pam on saran wrap tip! Shape each dinner or Texas roll into a slightly flat ball. Shape each dinner or Texas roll into a slightly flat ball. It’s a little tricky subbing all whole wheat flour and getting the texture light and fluffy so I usually sub half. I have a recipe for these strawberry cream cheese rolls: https://www.melskitchencafe.com/overnight-strawberry-cream-cheese-sweet-rolls/ or these savory spiral stuffed rolls: https://www.melskitchencafe.com/savory-spiral-stuffed-rolls/. It’s incredibly soft and has so much rich buttery flavor. Perfect! Mel, Watched end of 8 minute video -nothing on cooking time for hamburger buns. Last January they had a special of silpats for $10. Place on a sprayed baking sheet and cover with sprayed plastic wrap. Thanks so much! She’s actually a sister to my brother’s wife, so we aren’t related but I love her to death. Thank you for letting me know! Let the dough rise 1 hour. Here is the finished product. Would you suggest putting them in the freezer just after shaping them? Also, I’m sorry that the rolls didn’t turn out so hot. Got a tip, kitchen tour, or other story our readers should see? I think I know what I did wrong. Wrap the right end down and under the loop. Lightly flour the top of the dough and pat it into a rectangle. Sorry for the confusion! . We’ve learned that a big part of this has to do not so much with the recipe, but with how the rolls are shaped before baking. There are large ones that can feed the whole table to small bite sized ones too. 5. They look so…..awesome rolled like that! I can do it too, not quite as perfect though. Begin Shaping the Rolls – Working with one piece of dough at a time, roll the dough in tight circles against the work surface (like the “wax on, wax off” motion from Karate Kid!) 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