Once your dough is ready, shaping and baking your dinner rolls is fast and easy. The trick to knowing when your rolls have risen to double is to gently press your finger into the side of one of the rolls. If the dough springs back, the dough needs to rise more; if the indentation stays, your dough has risen to double and it is time to bake them.

Butterhorn rolls: Divide the dough in half and roll the first half into a 1/2" thick circle. Brush the dough with butter, then with a pizza cutter cut into 12 wedges. Starting at the wide end, roll the wedges up and place them on a parchment-lined baking sheet.







Repeat with the other half of the dough. Let the rolls rise until double; brush with melted butter. Bake in a preheated 350� oven 15-20 minutes or until lightly browned.





Bowknot rolls: Roll the dough into a rectangle about 8 x 15. With a pizza cutter, cut the dough in half lengthwise, then in 16 pieces crosswise, making 32 strips. Stretch each strip slightly and tie in a knot; place each knot onto a parchment-lined baking sheet. Let rise until double; brush with melted butter. Bake in a preheated 350� oven 15-20 minutes or until lightly browned.















Parkerhouse rolls: Roll the dough into a large circle about 1/2" thick. Cut 2" circles. Brush each circle with butter, stretch each to 4" long and fold in half, letting the top half extend slightly beyond the bottom half. Place on a parchment-lined baking sheet almost touching each other; brush liberally with butter. Let rise until double and bake in a preheated 350� oven 20-25 minutes or until lightly browned.