Shape of Rolls to Come

When there’s a batch of yeast dough tucked away in the refrigerator, making homemade dinner rolls takes only a little more effort than using the brown-and-serve variety you buy at the supermarket. And the superior flavor is well worth the trouble.

Make the dough on the weekend and it will be ready for use throughout the week. Punch the dough down every time just before using.

If dinner is going to take about an hour to cook, form the rolls before preparing the other foods. That way the dough will have time to rise until doubled before baking.

Working with the dough on a lightly floured surface, form one or more of the shapes described below. If you want to be precise, weigh the dough on a scale.

REFRIGERATOR DINNER ROLLS

2 packages dry yeast

1/2 cup warm water (105 to 115 degrees)

3/4 cup sugar

3/4 cup shortening

1 cup boiling water

1 cup cold water

2 eggs, beaten

1 1/2 teaspoons salt

8 to 8 1/2 cups flour

Combine yeast, warm water and 1/2 teaspoon sugar in small bowl. Set aside.

Melt shortening in boiling water in large mixing bowl. Add cold water, eggs, remaining sugar, salt and yeast mixture.

Add enough flour to form stiff dough. Knead on floured board until smooth and elastic, about 10 minutes. Place dough in large greased bowl, turning to grease top. Cover and refrigerate 1 to 2 days until ready to use, punching down as often as needed.

To use, punch dough down. Allow to stand 10 minutes. Form dough into desired shapes. Let rise uncovered in warm place until doubled, about 1 hour.

Bake rolls at 400 degrees 10 to 15 minutes or until browned. Makes about 4 dozen rolls.

Each roll contains about:

114 calories; 77 mg sodium; 9 mg cholesterol; 4 grams fat; 18 grams carbohydrates; 2 grams protein; 0.06 gram fiber.

Note : Electric mixer may be used for mixing steps. Change to dough hook when dough becomes too stiff to mix.

* Crescents--Shape 1/4 of dough into ball, pulling edges under to make smooth top. Roll out ball into 9-inch circle. Brush surface with melted butter or margarine. Cut circle into 8 wedges. Roll up each wedge toward point. Place on lightly greased baking sheet, curving ends to form crescent shape. Repeat with remaining dough.

* Cloverleaf--Shape dough into 1-inch balls, pulling edges under to make smooth tops. Dip each ball in melted butter or margarine and place 3 balls in each lightly greased muffin cup, smooth-side-up.

* Posies--Shape dough into 2-inch balls, pulling edges under to make smooth tops. Flatten each ball slightly. Use scissors to snip 6 to 8 ( 1/4-inch-deep) cuts around edge of each ball. Place on lightly greased baking sheet. Brush tops with egg glaze. Sprinkle with poppy, lightly toasted sesame or caraway seeds. Make egg glaze by beating 1 egg lightly with about 1 tablespoon of water.

* Pan Rolls--Shape dough into 2-inch balls, pulling edges under to make smooth tops. Dip each ball in melted butter or margarine and place, sides touching, in lightly greased 8-inch-square baking pan.

* Twists--Divide 1/4 of dough into 6 equal pieces. Roll each portion into 12-inch-long rope. Fold rope in half and twist, pinching bottom end to seal. Place on lightly greased baking sheet. Brush with melted butter or margarine.

* Knots--Divide 1/4 of dough into 12 equal pieces. Roll each portion into 10-inch-long rope. Tie each rope into knot. Arrange on lightly greased baking sheet. Brush with melted butter or margarine.

Bake rolls until golden brown. Serve warm from oven, arranged in basket