SHAPING DINNER ROLLS

• Pan Rolls

  Lightly grease 13 x 9-inch pan. Divide half the dough into 16 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place balls, smooth side up, in greased pan. Cover; let rise in warm place until light and doubled in size, 20 to 30 minutes. Bake at 400°F for 16 to 20 minutes or until golden brown. Remove from pan immediately; cool on wire racks. Yield: 16 rolls
  
  

• Bowknot Rolls

  Divide half the dough into 16 equal pieces. On lightly floured surface, roll each piece into a 9-inch rope. Tie each into a loose knot. Place 2 to 3 inches apart on greased cookie sheets. After the dough rises, bake at 400°F for 12 to 15 minutes or until golden brown. Yield: 16 rolls
  
  

• Cloverleaf Rolls

  Lightly grease 12 muffin cups. Divide half the dough into 12 equal pieces; divide each into thirds. Shape each into a ball, pulling edges under to make a smooth top. Place 3 balls, smooth side up, in each greased muffin cup. After the dough rises, bake at 400°F. for 14 to 18 minutes or until golden brown. Yield: 12 rolls
  
  

• Crescent Rolls

  Lightly grease cookie sheets. Divide half the dough in half again; shape each half into a ball. On lightly floured surface, roll each ball into a 12-inch round. Spread each with 1 tablespoon softened margarine or butter. Cut each round into 12 wedges. Beginning at wide end of wedge, roll toward point. Place, point side down, 2 to 3 inches apart on greased cookie sheets. Curve ends to form a crescent shape. After the dough rises, bake at 400°F for 12 to 15 minutes or until golden brown. Yield: 24 rolls
  
  

• Crown Rolls

  Lightly grease 12 muffin cups. Divide half the dough into 12 equal pieces. Shape each into a ball, pulling edges under to make a smooth top. Place 1 ball, smooth side up, in each greased muffin cup. Using kitchen scissors dipped in flour, cut balls of dough into quarters almost to bottom. After the dough rises, bake at 400°F for 14 to 18 minutes or until golden brown. Yield: 12 rolls