When I take my dough from my machine to make rolls, I do not know what to do. The dough is elastic and workable. I tried rolling out and cutting but it does not roll out well. I have instructions on how to shape all the kinds of rolls, but I do not know if I should flour and knead a little, oil and cut. Just confused as what to do when it first is out of the machine onto the board.
Flour-ing would work..................I do it with mine
Cassie~Jane
Sorry to be so stupid, but do you knead it, cut it, pinch it ? I tried rolling and cutting with a biscuit cutter, but i could not roll it thin enough and they were super thick, I tried just cutting with a pastry knife and that actually would work except they were all uneven sizes.Originally Posted by Cassie-Jane
Flour-ing would work..................I do it with mine
Pinch off the size you want and create a bubble by just using your floured hands and gather the edges and tucking them under. Roll in your hands lightly to get the dough to smooth out.
or http://www.breadmachinedigest.com/
or http://www.youtube.com/watch?v=c6p1T_jUMrE The only thing about this video I would do different is the first rolling. If you watch the dough when she rolls it out it pulls back. Your gluten is getting overworked and your bread will be tough. Stop rolling and let it rest. Usually about 5 minutes. If longer time is needed (no pun intended) than cover with a cloth so it doesn't dry out. Also notice she doesn't flour her hands in the final hand shaping stage. Two reasons. You don't want to work in any more flour and the stickiness helps you to shape the ball better.
In a couple of my breadmaking books, you're instructed to let the dough rest, covered, for 15-20 minutes before beginning to shape it. That's supposed to make the shaping process easier by allowing the dough to relax. I haven't tried rolls yet, but it does help when forming baguette-shaped loaves.
Oh that was my mistake........... I pinch it then roll it!
Cassie~Jane
Let the dough rest awhile and it will become easier to work with, but it's ok to shape it even when it's still springing back somewhat. If you shape the dough and let it rise, the dough will be ready for baking.
For a more manageable dough, add a pinch of ascorbic or citric acid (vitamin c) or a few drops of buttermilk or a few drops of lemon juice to your dough. You can also buy organic dough conditioners to add to the flour. I also add a little barley malt or malted milk powder sometimes. Depends on what I'm making!
--CM
Thank you so much. I did not know about "resting" the dough. I like KarenB's pinch and roll and floured hands. Thank you also for the links.
I hope one of the tips work!!!!!! This is an AMAZING site, you should stay on for future use!!!!
Cassie~Jane
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