Yeast Bread Shapes

By: Alesandy Perea

Clover Leaf Rolls

Parker House Rolls

Crescents

To shape crescent rolls, roll the dough into a circle that measures approximately twelve inches in diameter and one-quarter inch thick. Spread softened butter over the dough. Cut the circle in half, then in fourths, etc., continuing as you would cut a pie until there are sixteen wedge-shaped pieces.
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Round

Roll the dough in between your palms and shape to a round ball.

Braided

Once you have your three strands, join them together at one end and then make a classic 3-strand braid. Right over center, center becomes new right. Left over center, center becomes new left. Repeat and repeat until you’ve braided the entire length. It’s just the same motions as braiding wire, rope, or hair.
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Pretzels

Start by shaping the lump of dough into a cigar and then use the palms of your hands to roll it back and forth against the counter. Work from the middle of the dough and gently press outward as you roll to lengthen the rope.

Roll the rope of dough as long as you can - at least 18 inches or even a bit more. Because the dough has a tendency to shrink back on itself, it helps to roll it out partway, let it rest for a few minutes, and then roll it the rest of the way.

Next, take either end of the rope in your finger tips and draw them together so the dough forms a circle.

Twist the ends of the rope together once or twice, depending on your preference.

Then bring the twisted end toward yourself and fold it down onto the bottom curve. Use a bit of water or milk to wet the ends and make them stick them onto the dough.

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Loaves

Place into love shape rack and shape as desired, pinch corners and your done!
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