Thread: Who bakes bread?

I'll take taste over looks any day

About my daughter's rolls;

If I'm right she weighs the dough out to 2oz each and spaces them about 2" apart but I'm not sure.

I am sure that the one tip the lady gave her was that when you are rolling out the balls on a surface is to keep you hand cupped not flat. When I make rolls in the muffin tins I have done that and it really helps make nice round smooth balls.

Originally Posted by cudarunner

I'll take taste over looks any day

About my daughter's rolls;

If I'm right she weighs the dough out to 2oz each and spaces them about 2" apart but I'm not sure.

I am sure that the one tip the lady gave her was that when you are rolling out the balls on a surface is to keep you hand cupped not flat. When I make rolls in the muffin tins I have done that and it really helps make nice round smooth balls.

Yes, you want to roll with a cupped hand putting little pressure on the dough itself. Like any forming of a loaf or roll, If you're doing it right you're creating some surface tension with the gluten in the dough. This helps them maintain a spherical shape as they expand during their rise.