ISC220 Student's Breads Page

You have to have some bread to sop up all those great beef juices!

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Crescent Rolls Fan Tans Parker House Rolls Cloverleaf Rolls

Use the traditional roll dough recipe below for each of the rolls. Click on any of the roll pictures to see the specifics for that roll. Use the [Top] link to pop back up here to the top of this page.

Traditional Roll Dough

Mix 2 cups of the flour, the sugar, shortening, salt and yeast in 2 1/2-quart bowl. Add water, milk and egg. Beat on low speed, scraping bowl frequently, 1 minute. Beat on medium speed, scraping bowl frequently, 1 minute. Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased 2 1/2-quart bowl; turn greased side up. Cover and let rise in warm place until double, about 1 hour. (Dough is ready if indentation remains when touched.)

Punch down dough; cut or roll as directed for any Dinner Rolls recipe. Brush with margarine. Cover and let rise until double, about 30 minutes. Here's some helpful Yeast-Dough special instructions.

Heat oven to 400. Bake until golden brown, 12 to 18 minutes.

*If using self-rising flour, omit salt.

Crescent Roll Instructions

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Roll half of Traditional Roll Dough into 12 inch circle on a floured surface. Spread with margarine or butter, softened. Cut into sixteen wedges. Roll up, beginning at rounded edge. Place rolls, with points underneath, on greased cookie sheet; curved slightly. Continue as directed above. 16 rolls; 85 calories per roll.

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Fan Tan Instructions

roll2edges.jpg (7884 bytes)

Roll half of Traditional Roll Dough into a rectangle, 13x9 inches, on floured surface. Spread with margarine or butter, softened. Cut crosswise into 6 strips, each about 1 1/2 inches wide. Stack strips evenly; cut into 12 pieces, each about 1 inch wide. Place cut side down in 12 greased medium muffin cups, 2 1/2 x 1 1/4 inches. Continue as directed above. 1 dozen rolls; 110 calories per roll.

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Parker House Roll Instructions

roll3edges.jpg (7708 bytes)

Roll half of Traditional Roll Dough into rectangle, 12x9 inches, on generously floured surface. Cut with floured 3-inch round cutter. Brush each circle with margarine or butter, softened. Make crease across each circle; fold so top half slightly overlaps bottom half. Press edges together. Place close together in greased square pan, 9x9x2 inches. Continue as directed above. 1 dozen rolls; 120 calories per roll.

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Cloverleaf Roll Instructions

roll4edges.jpg (7146 bytes)

Cut half of Traditional Roll Dough into 36 pieces; shape into balls. Place 3 balls in each of 12 greased medium muffin cups, 2 1/2 x 1 1/4 inches. Continue as directed above. 1 dozen rolls; 100 Calories per roll.

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